Juicy Balsamic Glazed Pork Tenderloin with Garlic and Thyme
Elevate your dinner table with this irresistible Juicy Balsamic Glazed Pork Tenderloin with Garlic and Thyme. Featuring tender, melt-in-your-mouth pork infused with a sweet and tangy balsamic marinade, this dish is a perfect blend of savory and aromatic flavors. Marinated in a delightful combination of balsamic vinegar, honey, Dijon mustard, and soy sauce, and cooked to perfection with fresh thyme and buttery garlic, this recipe delivers restaurant-quality results in just 45 minutes. With its golden seared crust and juicy interior, this pork tenderloin pairs beautifully with roasted vegetables, mashed potatoes, or a crisp salad. Simple yet elegant, it’s a versatile main course that’s perfect for family dinners or special occasions.
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Recipe Information
Ingredients
- 1.5 pounds Pork tenderloin
- 0.25 cup Balsamic vinegar
- 2 tablespoons Olive oil
- 2 tablespoons Honey
- 1 tablespoon Soy sauce
- 1 teaspoon Dijon mustard
- 4 cloves Fresh garlic cloves, minced
- 6 sprigs Fresh thyme sprigs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Unsalted butter
Instructions
In a small mixing bowl, prepare the marinade by combining balsamic vinegar, olive oil, honey, soy sauce, Dijon mustard, and half of the minced garlic. Whisk until well mixed.
Season the pork tenderloin with salt and black pepper, then place it in a large resealable plastic bag or shallow dish. Pour the marinade over the pork, ensuring it is evenly coated. Seal the bag (or cover the dish) and let the pork marinate in the refrigerator for at least 1 hour, or up to 8 hours for maximum flavor.
Preheat your oven to 400°F (200°C).
Heat a large oven-safe skillet over medium-high heat. Add the butter and let it melt. Once melted, sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side.
Add the remaining minced garlic and fresh thyme sprigs to the skillet, arranging them around the pork. Pour any leftover marinade into the skillet.
Transfer the skillet to the preheated oven and roast the pork tenderloin for 18-25 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
Remove the skillet from the oven and let the pork tenderloin rest for 5-10 minutes before slicing. This helps retain its juices and keeps it tender.
Slice the pork tenderloin into medallions and drizzle the pan juices over the top. Serve warm with your favorite side dishes and enjoy!
Nutrition Facts
Calories |
1490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 5382 mg | 234% | |
| Total Carbohydrate | 52.2 g | 19% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 43.5 g | ||
| Protein | 171.0 g | 342% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 126 mg | 10% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 3452 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
