Savory Honey Garlic Pork Tenderloin
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If looking for a quick but lovely meal for an at-home date night, then look no further than my elegant Honey Garlic Pork Tenderloin.
My easy-to-follow recipe is sure to wow your special someone–or it can be a great pick-me-up after a long week. Looking for a quick but lovely meal for an at-home date night? Look no further than this recipe for a simple but elegant Honey garlic pork tenderloin.
It can be intimidating to prepare meat, so I wanted to offer a simple option for those wanting to ease into the world of Sunday roasts. With a much shorter prep and cook time than a slow roast, this recipe is packed with flavor and comfort and is easy to pair with your favorite salads, veggies, or other sides!
Pork is a great option when you want red meat, as it has a much higher Vitamin B content than other red meats and can help boost thyroid function.
Ingredients for This Easy Midweek Pork Tenderloin
- Pork – The base of your recipe
- Olive Oil – To get a good sear
- Garlic – Fresh or refrigerated
- Dry Rub – A blend of garlic and onion powder, sweet smoked paprika, Kosher salt, and black pepper
- Champagne Vinegar – Or white wine or rice vinegar
- Low Sodium Soy Sauce – For the glaze
- Raw Honey – To add a bit of sweetness
Equipment You Will Need
This recipe needs a handful of kitchen staples. A large oven-proof pan, a meat thermometer, a wooden cutting board or similarly heat-safe surface, aluminum foil, a plate or platter, and a knife will make assembling this dish a breeze.
How to Select A Cut of Pork
Picking out a cut of pork can be overwhelming. With so many cuts to choose from, how do you know which is best? Pork tenderloin is one of the most common and affordable cuts of meat you can buy.
This cut comes from the backbone and tends to have less fat than other cuts. For this recipe you can also use pork shoulder or any other cut that has a lower fat content.
How to Make My Honey Garlic Pork
Before You Begin
Preheat your oven to 350°F. Select an oven-proof skillet that can easily go from stove-top directly into a hot oven.
Season
Whisk together the glaze ingredients and set aside. In a small bowl, whisk together the dry rub spices.
Massage the rub into the tenderloin. Let rest for 5 minutes while you heat the olive oil in a large pan (the oven-proof skillet) on the stovetop.
Sear
Sear each side of the tenderloin. You want to ensure it forms a golden crust all over, but is not quite cooked through.
Add the garlic to the pan/oven-proof skillet and cook briefly before adding the glaze. Spoon the glaze over the tenderloin so it is well coated.
Oven Roast
Transfer the pan/oven-proof skillet to the preheated oven and roast until the internal temperature reads 165°F on an instant-read thermometer inserted into the thickest part of the loin, about 15 minutes. Ovens vary, so begin testing for doneness at 15 minutes.
Transfer the tenderloin to a large plate and cover with aluminum foil. Rest, tented, for 5 to 8 minutes while the glaze is reduced.
Reduce
Bring the excess glaze and tenderloin juices to a boil and whisk until reduced. The glaze should be reduced to about half and appear syrupy, as it will thicken upon standing.
Assembly
Slice the tenderloin and place atop a pretty serving platter. Add any accumulated juices to the reduction, whisk to combine, and drizzle the slices with the reduced glaze. Serve and enjoy!
How to Store Pork Tenderloin Leftovers
I recommend eating this recipe right away, however, if you have to store it, make sure it is refrigerated in a sealed container and eaten within three days.
If you have to reheat this dish, warm it up in a skillet with a thin layer of chicken broth to ensure it remains juicy.
Modifying the Norm to Make It Not Entirely Average
- If you want to take this dish to the next level, roast some asparagus in a similar glaze and serve it alongside the pork tenderloin.
- Add a tablespoon or two of fish sauce to the glaze before reducing for an entirely sweet and savory and umami flavor profile.
- Slice paper thin and pile onto warm Hawaiian rolls, top with shredded Muenster cheese, pickled red onions, and a thin drizzle of my Honey Mustamaise for some incredibly delicious sliders!
Frequently Asked Questions
Pork is a lean cut of meat, and it cooks very quickly. A good rule of thumb is to cook it between 350°F-400°F until it reaches an internal temperature between 145°F-165°F.
By using a marinade or glaze, like this recipe, you ensure some additional moisture from the get-go. Along with this, cooking in the oven after the initial sear at a high temperature will allow it to cook quickly without drying out. Just be sure to keep track of the internal temperature!
Getting a good, golden-brown sear on all sides prior to putting the pork in the oven will help create a delicious crust without drying out the meat.
Sure thing! You can prep this tenderloin and store it in the fridge for up to 24 hours before it needs to be cooked.
Honey Garlic Pork Tenderloin
Equipment
- large oven-proof pan or skillet
- instant read meat thermometer
- wooden cutting board
- heavy gauge aluminum foil
- sharp carving knife
- meat platter
Ingredients
- 2 pounds pork tenderloin package usually include 2 loins so use both
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 teaspoon black pepper freshly cracked
- 1 teaspoon Kosher salt
- 1 teaspoon garlic powder NOT garlic salt
- 1 teaspoon sweet paprika
- 2 tablespoons Champagne vinegar may substitute white wine vinegar or rice vinegar
- 2 tablespoons low sodium soy sauce
- ½ cup raw honey
Instructions
- Preheat your oven to 350°F. Select an oven-proof skillet that can easily go from stove-top directly into a hot oven.
- Whisk together the glaze ingredients and set aside. In a small bowl, whisk together the dry rub spices. Massage the rub into the tenderloin. Let rest for 5 minutes.
- Meanwhile, heat the olive oil in a large pan or oven-proof skillet on the stovetop. Sear each side of the tenderloin. You want to ensure it forms a golden crust all over, but is not quite cooked through. Add the garlic to the pan/oven-proof skillet and cook 15 seconds before adding the glaze to avoid the garlic burning. Spoon the glaze over the tenderloin so it is well coated.
- Transfer the pan/oven-proof skillet to the preheated oven and roast until the internal temperature reads 165°F on an instant-read thermometer inserted into the thickest part of the loin, about 15 minutes. Ovens vary, so begin testing for doneness at 15 minutes.
- Transfer the tenderloin to a large plate and cover with aluminum foil. Rest, tented, for 5 to 8 minutes. Meanwhile, bring the excess glaze and tenderloin juices to a boil and whisk until reduced. The glaze should be reduced to about half and appear syrupy, as it will thicken upon standing.
- Slice the tenderloin and place atop a pretty serving platter. Add any accumulated juices to the reduction, whisk to combine, and drizzle the slices with the reduced glaze. Serve and enjoy!
Notes
- If you want to take this dish to the next level, roast some asparagus in a similar glaze and serve it alongside the pork tenderloin.
- Add a tablespoon or two of fish sauce to the glaze before reducing for an entirely sweet and savory and umami flavor profile.
- Slice paper thin and pile onto warm Hawaiian rolls, top with shredded Muenster cheese, pickled red onions, and a thin drizzle of my Honey Mustamaise for some incredibly delicious sliders!
The nutrition value can vary depending on what product(s) you use. The information below is an estimate. Always use a calorie counter you are familiar with.
Please note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not deviate unless otherwise specified.
We love pork-loins. I’ll have to make this version. I typically get them pre-marinated.