Honey Garlic Pork Tenderloin

Juicy honey garlic pork tenderloin with a sticky caramelized glaze that slices like butter. ♡

This honey garlic pork tenderloin is the 30 minute dinner that looks like Sunday dinner. The pork stays blush pink and tender in the middle while the outside picks up a deeply caramelized honey garlic glaze. For more ideas, see our Honey Garlic Chicken Thighs.

It all happens in one pan, with pantry ingredients, and looks dinner-party worthy. Slice it thick, spoon over the glaze, and serve with mashed potatoes. Let’s make it together.

Ingredients

Honey Garlic Pork Tenderloin

• 1 1/2 lbs pork tenderloin, 1 large or 2 small
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 2 tbsp olive oil
• 1/3 cup honey
• 1/4 cup soy sauce, low sodium
• 2 tbsp apple cider vinegar
• 6 cloves garlic, minced
• 1 tsp red pepper flakes, optional
• 2 tbsp butter
• 1 tbsp fresh parsley, chopped

How to Make Honey Garlic Pork Tenderloin

1. **Prep.** Preheat oven to 400F. Pat pork dry and season all over with salt, pepper, garlic powder, and paprika.
2. **Sear.** Heat olive oil in a large oven-safe skillet over medium-high. Sear the pork 2 minutes per side, 4 sides total, until deeply browned.
3. **Glaze.** Whisk the honey, soy sauce, vinegar, garlic, and red pepper flakes in a small bowl.
4. **Roast.** Transfer the skillet to the oven and roast for 12 to 15 minutes, until internal temp hits 140F.
5. **Baste.** Brush half the honey garlic glaze on the pork and return to the oven for 2 more minutes.
6. **Rest.** Let the pork rest on a cutting board for 5 minutes. Meanwhile, reduce the remaining glaze in the skillet with butter over medium heat for 2 minutes.
7. **Serve.** Slice the pork into 1/2 inch thick medallions. Spoon glaze over the top and sprinkle with parsley.

Why This Recipe Works

The sear-then-roast method is what makes this recipe foolproof. A hot sear in oil builds a dark crust that holds in the juices, and finishing in the oven at 400F cooks the meat evenly without overcooking the outside. Pulling at 140F internal (before glazing) gives you tender, juicy slices.

Honey garlic is a classic for a reason. Honey caramelizes into a glossy lacquer, garlic provides savory depth, soy sauce adds umami, and a splash of apple cider vinegar brightens everything. The four ingredients work together like a perfect chord.

Glazing at the end, not before, is the trick to this sticky pork tenderloin. If you baste the pork before roasting, the honey burns. But brushing the glaze on in the last 2 minutes of oven time gives you that lacquered, sticky finish without any bitterness. For more ideas, see our Thai Basil Ground Chicken.

Tips

• Store leftover pork in the fridge for up to 3 days.
• Reheat in a 300F oven for 10 minutes with a splash of broth to keep it juicy.
• Pull the pork at 140F internal. It carries over to 145F while resting.
• Use a cast iron skillet. It sears better and transitions straight to the oven.
• Rest the pork for 5 minutes before slicing. Cutting early lets juices escape.
• Double the glaze. You will want to drizzle it over every slice.

Variations

• Swap maple syrup for honey for a deeper caramel note.
• Add dijon mustard to the glaze for a honey-dijon version.
• Use chicken thighs instead of pork, reducing oven time to 18 minutes.
• Add rosemary and thyme sprigs to the pan for an herbed version.
• Make it spicy with a tablespoon of sriracha or red pepper flakes in the glaze.
• Serve sliced cold in sandwiches with extra glaze as a dipping sauce.

Looking for more ideas? Try our Korean Ground Beef Bowls or Beef Broccoli Stir Fry next.

Common Mistakes to Avoid

• Overcooking the pork: Pull at 140F internal. The pork will carry over to a safe 145F while resting.
• Glazing before searing: The honey burns if glazed too early. Glaze only in the last 2 minutes of oven time.
• Skipping the rest: Resting 5 minutes lets juices redistribute. Cutting early makes the board wet and the meat dry.
• Skipping the sear: A hot sear builds the crust and flavor. Without it the pork tastes pale and flat.

Honey Garlic Pork Tenderloin

Honey garlic pork tenderloin with a sticky caramelized glaze. An easy 30 minute one pan dinner that tastes like Sunday supper.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 380

Ingredients Method Notes

Ingredients

  

• 1 1/2 lbs pork tenderloin 1 large or 2 small
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 2 tbsp olive oil
• 1/3 cup honey
• 1/4 cup soy sauce low sodium
• 2 tbsp apple cider vinegar
• 6 cloves garlic minced
• 1 tsp red pepper flakes optional
• 2 tbsp butter
• 1 tbsp fresh parsley chopped

Method

 

1. **Prep.** Preheat oven to 400F. Pat pork dry and season all over with salt, pepper, garlic powder, and paprika.
2. **Sear.** Heat olive oil in a large oven-safe skillet over medium-high. Sear the pork 2 minutes per side, 4 sides total, until deeply browned.
3. **Glaze.** Whisk the honey, soy sauce, vinegar, garlic, and red pepper flakes in a small bowl.
4. **Roast.** Transfer the skillet to the oven and roast for 12 to 15 minutes, until internal temp hits 140F.
5. **Baste.** Brush half the honey garlic glaze on the pork and return to the oven for 2 more minutes.
6. **Rest.** Let the pork rest on a cutting board for 5 minutes. Meanwhile, reduce the remaining glaze in the skillet with butter over medium heat for 2 minutes.
7. **Serve.** Slice the pork into 1/2 inch thick medallions. Spoon glaze over the top and sprinkle with parsley.

Notes

Store leftover pork in the fridge for up to 3 days. Reheat in a 300F oven for 10 minutes with a splash of broth to keep it juicy. Pull the pork at 140F internal. It carries over to 145F while resting.

Source: USDA FoodData Central for nutrition estimates.

FAQ

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