I’m sharing my juiciest pork tenderloin, seasoned with a flavorful spice rub, seared to a golden crust and baked in the best honey garlic sauce, perfect for a weeknight dinner or Christmas dinner and listed under Delicious Pork Recipes.
I never planned on making something this glossy and punchy, but this Honey Garlic Pork Tenderloin became my go-to when I wanted food that looks like I tried harder than I did. A seared pork tenderloin gets a sweet honey finish that bakes into a sticky, slightly charred crust, each slice staying shockingly juicy.
I actually stumbled on it while browsing Recipes For Pork Tenderloin In The Oven and stole a technique from Roasted Garlic And Herb Pork Loin notes, and now I make it when I need dinner to feel like an event. Try it once, you’ll want the recipe again.
Ingredients
- Pork tenderloin: Lean protein, tender if not overcooked, mild flavor that kinda soaks up sauces.
- Honey: Natural sweetener, adds sticky glaze and depth, mostly simple carbs use sparingly.
- Soy sauce: Salty umami hit, balances sweet, adds savory depth, watch sodium levels.
- Garlic: Punchy aroma, brings sharp savory flavor, has antioxidants and some health perks.
- Apple cider vinegar: Bright sour lift, cuts richness and balances sweetness with acidity.
- Cornstarch: Thickens and gives a glossy finish to sauces, small amount does big job.
- Butter: Adds silky mouthfeel and rounded flavor, makes sauce richer it’s kinda indulgent.
Ingredient Quantities
- 1 1/2 lb (700 g) pork tenderloin, trimmed
- 1 tbsp brown sugar, packed
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1 tbsp neutral oil (vegetable or canola)
- 1/3 cup honey
- 1/4 cup low sodium soy sauce
- 4 garlic cloves, minced
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp unsalted butter
- 1 tbsp cornstarch
- 2 tbsp cold water
- 1 tbsp chopped fresh parsley (optional)
How to Make this
1. Preheat oven to 400°F (200°C). Pat the pork dry with paper towels so the rub sticks and the crust browns better.
2. Mix the rub: in a bowl combine 1 tbsp packed brown sugar, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika and 1/2 tsp dried thyme. Rub it all over the tenderloin, pressing it into the meat.
3. Heat 1 tbsp neutral oil in an oven safe skillet over medium high heat until shimmering. Sear the pork 2 to 3 minutes per side, turning with tongs, until nicely browned on all sides and you get those crusty bits. If you don’t have an oven safe pan transfer seared pork to a baking dish.
4. Make the sauce while the pork rests for a minute: whisk together 1/3 cup honey, 1/4 cup low sodium soy sauce, 4 minced garlic cloves, 2 tbsp apple cider vinegar and 1 tbsp Dijon mustard in a bowl.
5. Pour the sauce into the skillet with the seared pork, spoon some over the top, then transfer the skillet to the preheated oven. Roast 15 to 20 minutes, or until an instant read thermometer reads 145°F in the thickest part. Spoon pan sauce over pork once halfway through baking.
6. Remove pork to a cutting board and tent loosely with foil to rest 5 to 10 minutes. Resting is crucial so the juices redistribute and it stays juicy, don’t skip it.
7. While pork rests, make the glaze: place the skillet with pan juices on the stove over medium heat. Mix 1 tbsp cornstarch with 2 tbsp cold water to make a slurry, then slowly whisk it into the simmering sauce. Add 1 tbsp unsalted butter and stir until melted and the sauce thickens and shines, about 1 to 2 minutes.
8. Slice the pork against the grain into medallions, arrange on a platter or plates. Spoon the thickened honey garlic sauce over the slices, scraping up the browned bits from the pan for extra flavor.
9. Garnish with 1 tbsp chopped fresh parsley if using, serve immediately with your favorite sides. Tip: use an instant read thermometer to avoid overcooking, and if the sauce gets too thick, whisk in a splash of water or chicken stock to loosen it.
Equipment Needed
1. Oven-safe skillet (cast iron is best)
2. Instant-read thermometer (do not skip it)
3. Tongs for searing and turning the pork
4. Chef knife and cutting board (for trimming and slicing)
5. Measuring spoons and measuring cups
6. 2 mixing bowls (one for the rub, one for the sauce)
7. Whisk (for the sauce and cornstarch slurry)
8. Wooden spoon or spatula (to scrape up browned bits)
9. Paper towels (to pat the pork dry)
FAQ
Honey Garlic Pork Tenderloin Recipe Substitutions and Variations
- Honey: swap with maple syrup or agave nectar, similar sweetness but a bit thinner so warm it up quick to blend, or dissolve brown sugar in a little hot water if you dont have a liquid sweetener
- Soy sauce: use tamari for gluten free, or coconut aminos for a lower sodium, slightly sweeter alternative
- Cornstarch: arrowroot or tapioca starch work 1 to 1, or use all purpose flour at about double the amount and cook a little longer to get rid of raw flour taste
- Pork tenderloin: substitute pork loin roast for more volume, boneless skinless chicken breasts for a milder option, or firm tofu if you want a vegetarian version
Pro Tips
– Tie or even out the tenderloin and let it warm up first. If the pork is a bit lumpy, tie it with butcher twine or lightly press it so thickness is uniform, and take it out of the fridge 20 to 30 minutes before cooking. It helps it cook evenly and makes slicing into pretty medallions way easier.
– Watch the sugar. The brown sugar and honey give great color, but they burn fast, especially during searing. Use a high smoke point oil, get the pan hot, then don’t fiddle with the meat for the first couple minutes. If the pan is darkening too much, drop the heat a hair rather than keeping it scorching.
– Reduce first, thicken later. After roasting, skim the pork out and reduce the pan juices a bit to concentrate flavor before you add the cornstarch. Make the slurry cold and add it slowly while whisking so you avoid lumps. Taste and tweak acidity or salt with a splash of vinegar or soy if it feels too sweet.
– Rest and slice against the grain, thin. Let the pork rest 8 to 12 minutes loosely tented so juices redistribute. Slice against the grain into thin medallions for the most tender bites, then spoon warm glaze over just before serving. If the sauce gets too sticky, loosen with a tablespoon or two of hot water or stock, not cold water, for best shine.
Honey Garlic Pork Tenderloin Recipe
I’m sharing my juiciest pork tenderloin, seasoned with a flavorful spice rub, seared to a golden crust and baked in the best honey garlic sauce, perfect for a weeknight dinner or Christmas dinner and listed under Delicious Pork Recipes.
4
servings
420
kcal
Equipment: 1. Oven-safe skillet (cast iron is best)
2. Instant-read thermometer (do not skip it)
3. Tongs for searing and turning the pork
4. Chef knife and cutting board (for trimming and slicing)
5. Measuring spoons and measuring cups
6. 2 mixing bowls (one for the rub, one for the sauce)
7. Whisk (for the sauce and cornstarch slurry)
8. Wooden spoon or spatula (to scrape up browned bits)
9. Paper towels (to pat the pork dry)
Ingredients
-
1 1/2 lb (700 g) pork tenderloin, trimmed
-
1 tbsp brown sugar, packed
-
1 tsp kosher salt
-
1/2 tsp ground black pepper
-
1 tsp garlic powder
-
1 tsp onion powder
-
1 tsp smoked paprika
-
1/2 tsp dried thyme
-
1 tbsp neutral oil (vegetable or canola)
-
1/3 cup honey
-
1/4 cup low sodium soy sauce
-
4 garlic cloves, minced
-
2 tbsp apple cider vinegar
-
1 tbsp Dijon mustard
-
1 tbsp unsalted butter
-
1 tbsp cornstarch
-
2 tbsp cold water
-
1 tbsp chopped fresh parsley (optional)
Directions
- Preheat oven to 400°F (200°C). Pat the pork dry with paper towels so the rub sticks and the crust browns better.
- Mix the rub: in a bowl combine 1 tbsp packed brown sugar, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika and 1/2 tsp dried thyme. Rub it all over the tenderloin, pressing it into the meat.
- Heat 1 tbsp neutral oil in an oven safe skillet over medium high heat until shimmering. Sear the pork 2 to 3 minutes per side, turning with tongs, until nicely browned on all sides and you get those crusty bits. If you don’t have an oven safe pan transfer seared pork to a baking dish.
- Make the sauce while the pork rests for a minute: whisk together 1/3 cup honey, 1/4 cup low sodium soy sauce, 4 minced garlic cloves, 2 tbsp apple cider vinegar and 1 tbsp Dijon mustard in a bowl.
- Pour the sauce into the skillet with the seared pork, spoon some over the top, then transfer the skillet to the preheated oven. Roast 15 to 20 minutes, or until an instant read thermometer reads 145°F in the thickest part. Spoon pan sauce over pork once halfway through baking.
- Remove pork to a cutting board and tent loosely with foil to rest 5 to 10 minutes. Resting is crucial so the juices redistribute and it stays juicy, don't skip it.
- While pork rests, make the glaze: place the skillet with pan juices on the stove over medium heat. Mix 1 tbsp cornstarch with 2 tbsp cold water to make a slurry, then slowly whisk it into the simmering sauce. Add 1 tbsp unsalted butter and stir until melted and the sauce thickens and shines, about 1 to 2 minutes.
- Slice the pork against the grain into medallions, arrange on a platter or plates. Spoon the thickened honey garlic sauce over the slices, scraping up the browned bits from the pan for extra flavor.
- Garnish with 1 tbsp chopped fresh parsley if using, serve immediately with your favorite sides. Tip: use an instant read thermometer to avoid overcooking, and if the sauce gets too thick, whisk in a splash of water or chicken stock to loosen it.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 230g
- Total number of serves: 4
- Calories: 420kcal
- Fat: 12.4g
- Saturated Fat: 3.5g
- Trans Fat: 0.1g
- Polyunsaturated: 2.5g
- Monounsaturated: 7g
- Cholesterol: 122mg
- Sodium: 650mg
- Potassium: 610mg
- Carbohydrates: 33g
- Fiber: 0.5g
- Sugar: 31g
- Protein: 38.5g
- Vitamin A: 100IU
- Vitamin C: 1mg
- Calcium: 40mg
- Iron: 1.8mg