Go Back

Honey Garlic Pork Tenderloin

Honey garlic pork tenderloin with a sticky honey glaze caramelized to a shiny amber finish. Sear in an oven-safe skillet, roast to 145°F, then rest and slice to show the juicy blush-pink interior.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
rest 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Honey Garlic Pork Tenderloin
  • 2 lb pork tenderloin about 1 lb each
  • 1 salt and pepper to taste
  • 1 black pepper and salt to taste
  • 2 tbsp olive oil
  • 4 tbsp honey
  • 4 clove garlic minced
  • 2 tbsp soy sauce
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 0.5 tsp red pepper flakes
  • 1 sesame seeds for garnish
  • 1 green onions for garnish

Equipment

  • 1 oven-safe skillet

Method
 

Roast and glaze
  1. Preheat oven to 400°F and place an oven-safe skillet inside to heat while you season the pork.
  2. Season the pork tenderloin all over with salt and black pepper.
  3. Heat olive oil in the hot oven-safe skillet over medium-high heat and sear the tenderloins 2 minutes per side until golden all over.
  4. Mix honey, minced garlic, soy sauce, Dijon mustard, apple cider vinegar, and red pepper flakes until smooth.
  5. Brush half the honey garlic mixture over the seared tenderloins.
  6. Transfer the skillet to the oven and roast 18–22 minutes, brushing with the remaining glaze halfway through, until the internal temperature reaches 145°F.
  7. Rest the pork for 5 minutes before slicing.
  8. Garnish sliced pork with sesame seeds and green onions.

Notes

For the juiciest slices, avoid skipping the 5-minute rest so the juices reabsorb. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently until just warm. Freezing is not recommended because the glaze can dull after thawing. For a lower-sugar option, use a reduced-sugar honey substitute in the glaze.