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.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American, Southern

Servings: servings

Author: Jenny DeRemer

Cost: $0.98 per serving

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

Please Note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not use table salt or iodized salt in any of the recipes you find on Not Entirely Average UNLESS specified otherwise.

Make Ahead up to 24 hours before you plan to serve by assembling the glaze ingredients and the dry rub. Stop and refrigerate the glaze until ready to cook. When ready to cook, begin at Step 2 by massaging the rub into the pork.

Store Leftovers in a sealed container under refrigeration up to three days. To Reheat This Dish, warm it up in a skillet with a thin layer of chicken broth to ensure it remains juicy.

Variations and Suggestions:

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!

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