There’s something special about the way pork tenderloin absorbs flavors, and this honey-balsamic pork tenderloin with thyme glaze proves just how versatile and impressive this cut of meat can be. Whether you're planning an intimate Thanksgiving dinner or simply looking for a comforting fall meal, this dish delivers bold flavor with minimal effort. The sweet tang of honey and balsamic vinegar pairs beautifully with the earthy fragrance of fresh thyme, creating a glaze that caramelizes perfectly in the oven. The result? A tender, juicy roast that looks fancy enough for holiday company but is easy enough for a weeknight dinner. And if you're exploring pork loin recipes for the oven or hunting for standout Christmas pork tenderloin recipes, this one definitely earns a spot on your table.
Honey-Balsamic Pork Tenderloin with Thyme Glaze
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine American
Oven-safe skillet or roasting pan A cast-iron skillet works great for searing and transferring directly to the oven. You can also use a roasting pan or any oven-safe dish.
Tongs For flipping the pork tenderloin while searing.
Small saucepan To simmer the glaze before applying it.
Basting brush or spoon For coating the tenderloin with glaze.
Meat Thermometer To check doneness—essential for pork.
Cutting board and knife For resting and slicing the cooked pork.
For the pork
- 1 1.5 to 2 lb pork tenderloin (not to be confused with pork loin)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
For the honey-balsamic thyme glaze
- ¼ cup balsamic vinegar
- 2 tablespoons honey
- 2 teaspoons Dijon mustard
- 1 tablespoon fresh thyme leaves or 1 tsp dried thyme
- 1 tablespoon brown sugar
- 2 cloves garlic minced
- 1 tablespoon unsalted butter optional, for finishing
Preheat and Prep
Start by preheating your oven to 400°F (200°C). Pat the pork tenderloin dry with paper towels. Dry meat sears better and forms a more flavorful crust.
Season the Pork
Rub the pork with olive oil, then season it all over with salt, black pepper, garlic powder, and onion powder. Let it sit at room temperature for 10–15 minutes while you prepare the glaze.
Make the Glaze
In a small saucepan over medium heat, combine the balsamic vinegar, honey, Dijon mustard, thyme, brown sugar, and minced garlic. Simmer for about 4–5 minutes, or until the mixture thickens slightly. Stir frequently to prevent burning. Remove from heat and stir in the butter, if using, for added richness.
Sear the Pork
Heat a drizzle of oil in your oven-safe skillet over medium-high heat. Once hot, sear the pork tenderloin on all sides—about 2 minutes per side—until a golden crust forms.
Apply the Glaze
Once seared, brush or spoon about half of the glaze over the pork tenderloin. Transfer the skillet to the preheated oven.
Roast
Roast in the oven for about 18–22 minutes, or until the internal temperature reaches 145°F. Halfway through cooking, spoon some of the remaining glaze over the pork.
Rest and Slice
Remove the pork from the oven and let it rest for 10 minutes before slicing. This keeps the meat juicy and lets the flavors settle. Drizzle the remaining glaze over the sliced pork for maximum flavor.
Pairings
This honey-balsamic pork tenderloin is incredibly flexible when it comes to sides, but here are some stellar pairings to make your meal complete:
- Mashed Sweet Potatoes: The creamy, natural sweetness of mashed sweet potatoes perfectly complements the tangy glaze.
- Roasted Brussels Sprouts with Bacon: Their earthy crunch and slight bitterness add contrast and depth.
- Wild Rice Pilaf: A nutty, aromatic base that pairs beautifully with any pork loin tenderloin recipes.
- Apple Fennel Slaw: Adds freshness and a nice bite to balance the rich flavors of the pork.
- Cranberry Sauce or Chutney: Yes, even outside of Thanksgiving, the tart-sweet flavor plays wonderfully with the honey-balsamic notes.
For drinks, consider a medium-bodied red wine like Pinot Noir or a lightly oaked Chardonnay. For a non-alcoholic option, a spiced apple cider is cozy and seasonal.
FAQs
1. What cut of pork should I use?
Use pork tenderloin, which is not the same as pork loin. Tenderloin is smaller, more tender, and cooks faster. If you're using a larger pork loin roast, you'll need to adjust cooking times and temperatures accordingly.
2. Can I make this recipe in a crockpot?
Absolutely! For a crockpot pork tenderloin, sear the pork first to lock in flavor, then place it in the slow cooker with the glaze. Cook on low for 4–5 hours or until tender. You can reduce the glaze on the stovetop at the end for a thicker finish.
3. Can this be prepped ahead of time?
Yes, you can season the pork and prepare the glaze up to 24 hours in advance. Keep both refrigerated and allow the pork to sit at room temp for about 20 minutes before cooking.
4. Is this good for holidays like Thanksgiving or Christmas?
Definitely! This is one of those fall pork tenderloin recipes that feels festive but doesn’t require the stress of a big turkey dinner. It also makes a great addition to a Thanksgiving or Christmas pork tenderloin recipe lineup—especially for smaller gatherings or those wanting something different from the traditional bird.
5. Can I use this glaze for other cuts?
Yes, the honey-balsamic glaze works great with pork loin roast recipes, chicken breasts, or even grilled vegetables. Just adjust the cooking time to suit the ingredient.
