Honey Garlic Pork Tenderloin
This Honey Garlic Pork Tenderloin recipe is sweet, savory, and incredibly tender with a sticky glaze perfect for weeknight dinner.
Servings: 8 servings
Equipment
- 12-inch cast iron skillet or other oven-safe skillet
- mixing bowl (small)
Ingredients
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- 2 pork tenderloins (1 ¼-1 ½ pounds each)
- 2-3 tablespoons vegetable oil
- 5 garlic cloves minced
- ½ cup honey
- ¼ cup soy sauce
- 1 tablespoon apple cider vinegar
Instructions
- Preheat oven to 375°F. In a small bowl, combine salt, garlic powder, paprika, and black pepper. Season all sides of both pork tenderloins evenly.½ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon paprika, ¼ teaspoon black pepper, 2 pork tenderloins
- Heat a large oven-safe skillet over medium-high heat. Add vegetable oil and heat for 1 minute. Add tenderloins and brown on all sides, about 1-2 minutes per side. Remove from skillet and set aside on a plate.2-3 tablespoons vegetable oil
- Reduce heat to medium. Add minced garlic to the skillet and cook for 1 minute until fragrant. Stir in honey, soy sauce, and apple cider vinegar until well combined.5 garlic cloves, ½ cup honey, ¼ cup soy sauce, 1 tablespoon apple cider vinegar
- Return tenderloins to the skillet and turn to coat in the glaze. Transfer skillet to the oven and bake for 20-22 minutes, or until internal temperature reaches 150°F in the thickest part.
- Remove skillet from oven. Transfer tenderloins to a plate and let rest for 10 minutes.
- Place skillet back over medium-high heat and bring sauce to a boil. Cook 1-2 minutes until thickened.
- Return tenderloins to skillet and turn once to coat in the glaze. Slice and serve with extra sauce spooned over the top.
Notes
🥡 STORAGE: Store leftover Honey Garlic Pork Tenderloin in an airtight container in the refrigerator for up to 4 days.
Store pork with extra sauce to help keep the slices moist.
♨️ REHEATING: Microwave - Heat slices in 30-second intervals until warmed through. Add a spoonful of sauce to prevent drying.
Skillet - Reheat pork slices in a skillet over medium heat with extra sauce until warmed through.
Oven - Place slices in a baking dish, cover with foil, and heat at 325°F for 10-15 minutes.
Air fryer - Reheat at 350°F for 3-4 minutes until heated through.
❄️ FREEZING: Freeze cooked Honey Garlic Pork Tenderloin in an airtight container or freezer bag for up to 3 months.
Thaw overnight in the refrigerator, then reheat.
💡 TIPS FOR BEST RESULTS: Pat the pork dry before seasoning so it browns properly in the skillet.
Use a meat thermometer to ensure accurate doneness.
Allow the pork to rest for 10 minutes before slicing so the juices redistribute.
🍳 ALTERNATE COOKING METHODS: Grill - Sear the pork tenderloins over medium-high heat, then move to indirect heat and cook until the internal temperature reaches 150°F. Brush with glaze near the end.
Air fryer - Cook pork tenderloin at 375°F for about 18-22 minutes, turning halfway through. Brush with glaze during the final minutes.
Slow cooker - Sear the pork first, then cook with the sauce on low for 3-4 hours.
♻️ LEFTOVERS: Slice thin and make pork sandwiches or sliders.
Add sliced pork to fried rice or noodle bowls.
Serve leftovers over rice with roasted vegetables for an easy meal.
📝 NOTES: Pork tenderloin cooks quickly, so check the internal temperature early to avoid overcooking.
The glaze thickens quickly once it begins boiling, so stir frequently.
If the sauce becomes too thick, add 1-2 tablespoons of water or broth to loosen it.
Nutrition
Calories: 647kcal | Carbohydrates: 19g | Protein: 95g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 295mg | Sodium: 788mg | Potassium: 1823mg | Fiber: 0.2g | Sugar: 18g | Vitamin A: 71IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 5mg
