Balsamic pork tenderloin with thyme requires just 3 ingredients (plus salt and pepper) but creates a wonderfully rich, delicious dinner!
Today, we’ve got serious deliciousness in serious simplicity.
You know I live for that!
This balsamic pork tenderloin with thyme is just 3 ingredients but oh wow, it's wonderfully rich and full of flavor.
Three ingredients: the pork tenderloin, the balsamic vinegar and the thyme. OK, and some salt and pepper. But that’s it!
And yet this has some lovely complex flavors. The earthy thyme helps season the juicy pork and then the balsamic reduction is glazed on and drizzled over — double duty — for a hint of sweetness and a great rich depth of flavor.
It’s an easy recipe for a weeknight meal but impressive enough with that glaze to serve for company or a nice Sunday supper.
You might also like this super easy maple mustard pork tenderloin recipe, one of the first ways I started making pork.
OK, let's get cooking.
Recipe Notes:
- It’s important to trim your pork to remove the silver skin. Just slide a paring knife under it and pull up and then cut to each side to get it to detach completely. Here’s a Martha Stewart video if you want to see how it’s done.
- It’s also important to let the pork rest for at least 5 minutes when you remove it from the oven. You can use the aluminum foil you roasted it on and cover the pork tenderloin with it on a cutting board to keep it warm.
- You can substitute 1 teaspoon dried thyme for the fresh thyme.
- Remember to drizzle the pork with the extra sauce after you slice it!
To make dinner easy, you can prep another pan of roasted veggies to cook at the same time.
Or do some fast microwave baked potatoes and a steamed veggie while this is in the oven. Those up there are my sauteed green beans and tomatoes.
Break open a bottle of wine and relax into this delicious pork dinner!
Enjoy!
XO,
Kathryn
Balsamic Pork Tenderloin with Thyme
Ingredients
- 1 1 to 1 ¼ lb. pork tenderloin, trimmed
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh thyme, chopped
- ⅓ cup balsamic vinegar
Instructions
- Preheat oven to 400. Line a baking sheet with aluminum foil (for easy clean-up) and spray with cooking spray.
- Season pork tenderloin with salt, pepper and thyme and place on baking sheet.
- Roast at 400 for 22-25 minutes. (The exact timing will depend on the size of your tenderloin and how done you like it. Use an internal thermometer.)
- Meanwhile, make the balsamic reduction. Place balsamic vinegar in a small sauce pan over high heat. Bring to a boil, reduce heat to low and simmer for about 5 minutes, until the mixture is reduced and thickened.
- Brush about half of the balsamic mixture onto the pork in the last minute of cooking. Reserve the rest for serving. (Tip: Keep the mixture on low and stir occasionally or transfer it to a bowl so it doesn’t stick and harden on the pan.)
- After the pork has rested, slice and serve with remaining balsamic glaze.
Notes
Nutrition
Dawn @ Girl Heart Food
Sounds like you have a lovely weekend planned! Yay! Hope you get to see the movie. Wonder how it matches up to the book? That's a neat idea giving out toys on Halloween instead of candy. I'm sure the kids love that. Something different in their goodie bag.
I'm so impressed with this recipe! So few ingredients and it just looks deadly! I love vinegar, especially balsamic so I can imagine this tastes realllllly good. Your photos are just beautiful too. Pinning!
Have fun this weekend and can't wait to hear all about it next week! xoxo
Kathryn
Thanks Dawn!! Just picked up some more toys this morning so we're all stocked on the giveaway goodies 😉 Hope you have a great weekend, too! XO
Sonali- The Foodie Physician
Happy belated birthday! Have a great time tonight and a fun weekend! This looks amazing! Gorgeous pictures and the pork looks so juicy and flavorful!!
Kathryn
Thanks Sonali!! Happy weekend to you too!
Adina
Happy birthday, I hope you had a great day! The pork tenderloin looks perfect.
Kathryn
Thanks so much Adina!
grace
i confess to being kind of disgusted by handling raw meat, but boy do i love the end product! this is a great recipe!
Kathryn
Thanks Grace!!