Honey Garlic Pork Tenderloin is the most flavorful pork you’ll ever make! It begins with a dry rub and a quick sear. Then, bake the tenderloins in a sweet and savory sauce. This sauce makes them extra moist and tender.
I love to serve honey garlic pork tenderloin with these easy mashed potatoes. The flavors pairs so well together and the sauce is *incredible* spooned over the potatoes. Toss a pan of roasted green beans or roasted asparagus in the oven with the pork, and you will finish dinner!
Why You’ll Love pork tenderloin with honey garlic sauce
- It’s an easy way to turn your regular roasted pork tenderloin into something special.
- The steps of doing a dry rub, sear, and sauce combination create multiple layers of flavor.
- A 30-minute dish that looks super impressive.
- This dish serves as a fail-safe way to deliver a perfectly cooked meal that will impress. Perfect for weeknights, this dish is also great for family and friends during holidays like Christmas, New Year’s, and Easter!
Key Ingredients + A couple of substitutions
- Pork Tenderloin — Look for tenderloins that are pink in color with even marbling. Also, be sure you’re buying pork tenderloin vs not pork loin.
- Dry Rub — Along with salt and pepper, I’m using a blend of garlic and onion powder, sweet paprika, and thyme. If you like heat, add some cayenne or crushed red pepper.
- Honey Garlic Sauce — The sauce is truly what sets this recipe apart. You’ll need honey or maple syrup, low sodium soy sauce, rice vinegar, and garlic. If you don’t have rice vinegar, apple cider vinegar is a good alternative. And you can use tamari or coconut aminos as gluten-free swaps for the soy sauce.
Let’s Make Honey Garlic Pork Tenderloin recipe
Step 1: Start by evenly coating all sides of your pork tenderloins with the dry rub.
Step 2: On the stove, sear each side of the tenderloins for 2-3 minutes before transferring them to a baking dish.
Step 3: Mix the honey garlic sauce together in a small bowl.
Step 4: Coat the pork tenderloins in the glaze sauce and roast until it’s done.
How Long Do I Cook Pork Tenderloin?
The cooking time will vary depending on the size of the tenderloins you use. Pork can dry out easily, so I like to check the doneness with an instant read thermometer around the 20-minute mark. It should read 145°F at the thickest part of the tenderloin. If it’s not there yet, let the pork cook a little longer and check it again.
The tenderloins reach medium-rare at an internal temperature of 145°F, but they’ll continue to cook for 5-10 minutes while they rest. If you prefer medium pork tenderloin, aim for an internal temperature of 165°F.
Tips For Getting A Good Sear
Pat the tenderloins dry to remove any moisture that will create steam.
Be sure to completely preheat your pan before placing the pork down.
Avoid moving the tenderloins until they naturally release from the pan.
A cast iron skillet is my go-to for searing meat because it holds heat so well.
How To Store & Reheat Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to 4 days. Or, you can freeze pork tenderloin for up to 3 months in a freezer-safe bag. Either way, I like to slice the pork tenderloin first so it’s easier to reheat.
I usually reheat the leftovers in a covered skillet with a little bit of the sauce. You can definitely use the microwave too, just be careful not to overcook the pork, as it can dry out easily.
If you try this recipe, be sure to leave a star rating and comment below to let me know how it goes! If you wanna taste more, check out the full collection of pork recipes here at Primavera Kitchen!
Honey Garlic Pork Tenderloin
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Ingredients
- 2 pork tenderloins 1 pound each
- 1.5 teaspoons garlic powder
- 1 teaspoon sweet paprika
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and black pepper
- 2 tablespoons olive oil
- ½ cup honey
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 4 garlic cloves minced
Equipment
- 1 Food Thermometer My favorite thermometer!
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish or oven-safe skillet.
- In a small bowl, combine the garlic powder, sweet paprika, onion powder, dried thyme, salt, and black pepper. Rub this spice mixture evenly over both pork tenderloins.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, sear the pork tenderloins on all sides for about 2-3 minutes per side until browned. Transfer the seared pork to the prepared baking dish.
- In a small bowl, whisk together the honey, soy sauce, rice vinegar, and minced garlic until well combined.
- Pour the honey garlic sauce over the pork tenderloins, ensuring they are well coated. Place the dish in the oven and bake for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
- Once done, remove the pork from the oven and let it rest for 5-10 minutes before slicing. Spoon any remaining sauce from the dish over the pork for extra flavor.
- Serve with your favorite sides like green beans or mashed potatoes!
Tips
- You can make the dry rub and sauce in advance to save time.
- Tenderloins sometimes have a tough silver skin that should be removed before cooking.
- It’s important to let the tenderloins rest for 5-10 minutes before slicing. This lets the juices redistribute and keeps the pork from drying out.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Robin says
This was sogood. Made it just like they said..
Olivia Ribas says
Happy you liked it.
Thisni Caza says
Making this tomorrow. Sounds delicious. Just curious, tho. Two pounds of meat for four servings is quite generous, isn’t it? The pork tenderloins will likely not have much shrinkage. Plus, altho the recipe states four servings, the nutrition information is for 1/6 of the recipe. Thanks for the recipe! I’m looking forward to making it.
Olivia Ribas says
Hi, Thisni! Thanks for catching that typo. This recipe easily serves 6 people. We’ve updated it on the recipe card now. Thanks again and let me know how it turned out for you.
Violet Laniel says
Is there drippings to make gravy
Olivia Ribas says
yes there is 😉