Honey garlic pork tenderloin is a simple dry rub, a hard sear, and a short roast in a sticky sauce made with honey, soy sauce, rice vinegar, and fresh garlic. The pork stays juicy with a blush of pink in the center, and the pan sauce reduces into a glossy glaze you will want to spoon over everything on the plate. It is on the table in 50 minutes, with about 20 minutes of active cooking. This pork tenderloin with honey garlic sauce is easy enough for a busy weeknight and looks good enough for a holiday table.
The Glaze I Spoon Over Everything
Pork tenderloin is the cut I reach for when I want dinner to feel a little special but still cook faster than a whole chicken. This honey garlic version gives me everything I love about a holiday pork roast, a golden crust, tender slices, and a sweet and savoury glaze, in a fraction of the time.
The detail that makes this version different is the sauce. Straight from the baking dish, it is thin and slides right off the slices. So while the pork rests, I pour the sauce into the skillet I seared in and let it bubble for a few minutes. It picks up all the browned bits from the sear and turns into a real glaze. When a reader asked me if there were drippings for gravy, that reduced sauce was my answer.
Most nights I serve it with my Mediterranean mashed potatoes, because the glaze pools into them like gravy. While the pork roasts, I make a tray of my crispy roasted green beans so everything lands on the table at the same time.
If your family loves this sauce, the same sweet and garlicky balance works beautifully on fish. My honey garlic salmon uses the same idea and is ready in 15 minutes.
Key Ingredients + A couple of substitutions
Key Ingredients
All ingredients and their amounts are listed in the recipe card at the bottom of this post.
Pork Tenderloin: I use two tenderloins, about 1 pound each, which is how they are usually sold in a pack. Tenderloin is the long, narrow, very lean cut that roasts in about 20 minutes. It is not the same as pork loin, which is wider, has a fat cap, and needs far longer in the oven. If your two tenderloins are different sizes, I recommend checking the smaller one first, since it will be done a few minutes earlier.
Pro Tip: Trim the silver skin before you season. It is the thin, shiny membrane on one side, and it never softens in the oven. Left on, it makes the tenderloin curl up as it cooks and gives you a chewy strip on every slice. I slide a thin knife under one end, angle the blade slightly up toward the membrane, and pull it away in one long strip.
Honey: Honey is not only the sweetness here. It is what makes the sauce sticky once it reduces, so I do not recommend cutting it down too much. Regular liquid honey is the easiest to whisk. I have also made this with maple syrup, and it is lovely, with a deeper caramel flavour and a slightly thinner sauce that needs an extra minute of simmering. If you prefer a less sweet glaze, use ⅓ cup of honey and finish the sauce with a squeeze of lemon juice.
Fresh Garlic: Four cloves, minced, go straight into the sauce, not into the hot skillet. Minced garlic hitting a pan that just seared meat burns in seconds and makes the whole sauce bitter, which is the most common complaint I see with honey garlic recipes. Mixed into the sauce, it cooks gently in the oven and stays sweet. The garlic powder in the rub adds a second, toastier layer of garlic flavour to the crust.
Using Pork Loin Instead: You can absolutely use this rub and sauce on a boneless pork loin roast, about 2 to 3 pounds. Sear it the same way, then roast at 375°F and start checking the temperature around the 45 minute mark. The one change I make is adding the honey garlic sauce for only the last 25 minutes. On a longer roast, honey left in the oven the whole time will scorch around the edges of the pan.
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!
More Pork Dishes To Try
Honey Garlic Pork Tenderloin
Video
Equipment
- 1 Food Thermometer My favorite thermometer!
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
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!
Notes
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
Follow @primaverakitchen on Instagram, snap a photo, and tag it #primaverakitchen. We’d love to see your recreation.
This was sogood. Made it just like they said..
Happy you liked it.
Great recipe!
Thank you!
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.
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.
Is there drippings to make gravy
yes there is 😉
I made this and a few other recipes during the holidays. Not only were they quick and easy but they were also a big hit! Delicious!
That’s so wonderful to hear! I’m so glad the recipes were a hit and helped make your holidays easier and more delicious. Thank you for sharing! 😊🎄🍽️
Hello, thank you for the recipe. It’s so scrumptous! It is my first time to try. Anyway, thank you once again.
That’s amazing—so happy to hear that! I love it too, and it’s so delicious and easy to make 😉
SOOOOO delish and easy to make,.. I made a risotto with it, but next time. just some plain old white rice. love this
So happy you loved it! 😍 Risotto sounds delicious, and plain white rice will be perfect too. Thanks so much for sharing. Love hearing this! 💛
Super easy & delicious. Used apple cider vinegar. Cut
Recipe in half because I only had 1 pork tenderloin. I will make this again!
Thank you
That’s so great to hear! I love that you used apple cider vinegar. It adds such a lovely flavor. And halving the recipe is a great tip for when you only have one tenderloin. So happy it turned out delicious and that you’ll be making it again! 🧡