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Home Pork Recipes

Pork Tenderloin with Honey Garlic Sauce

By:Nagi
Published:27 May '19Updated:2 Nov '20
804 Comments
Recipe v Video v Dozer v

Pork Tenderloin seasoned with a rub, seared until golden then oven baked in an incredible Honey Garlic Sauce until it’s sticky on the outside and juicy on the inside! A quick and easy pork fillet recipe with high returns for very minimal effort.

Slice of juicy Honey Garlic Pork Tenderloin on a bed of creamy mashed cauliflower

Pork tenderloin recipe

Pork tenderloin is like chicken breast – it’s a lean, tender cut of meat and when cooked just right, it’s juicy and succulent.

It is also easy to overcook, and overcooked tenderloin = dry and bland.

Hence the beauty of this pork tenderloin recipe. It’s unbelievable when the pork is cooked perfectly.

But if you go slightly over, no one’s going to notice with this outrageously delicious honey garlic sauce!

Spoon drizzling Honey Garlic Sauce over pork tenderloin

What you need

VERY few ingredients! This is another one of those recipes with high returns for low effort – minimal ingredients, less than 10 minutes of active effort for incredible flavours!

Honey Garlic Pork Tenderloin ingredients

How to cook pork tenderloin 

The best way to cook pork tenderloin is to start it on the stove and finish it in the oven. Sear the pork first to give it a nice crust (remember, colour = flavour 🙌🏻) then finish cooking it in the oven.

Can’t it be cooked entirely on the stove??

Yep, it sure can, but the outside ring of the tenderloin will be cooked more than ideal by the time the centre is just cooked. Reduce this uneven cooking by bringing the pork to room temperature before cooking.

What about in the oven?

Again, yep, you sure can, but you won’t get the same colour on the surface of the tenderloin so you’ll notice a loss of flavour. But with a sauce this good, it’s forgivable to skip the initial sear! 😇 Directions in the recipe notes.

How to cook pork tenderloin

Look at that sauce glazing the pork!!! Doesn’t it look incredible??!

Overhead photo of two Honey Garlic Pork Tenderloin in a black skillet, fresh out of the oven

The Honey Garlic Sauce used in this pork tenderloin recipe has made an appearance in various forms on my website, such as with Salmon, Chicken Breast and as a dipping sauce for the crispiest ever Baked Chicken Wings.

It’s just one of those terrific back pocket sauces that works with virtually every protein. Just a few ingredients that totally transforms when simmered on the stove into a savoury-sweet sauce.

It’s inevitable that it will make yet another appearance one of these days!

Fork picking up a piece of Honey Garlic Pork Tenderloin

What to serve with pork tenderloin

Though you cannot see it properly in the photo above, that yellow/green blur in the background is this Lemon Potato Salad which I added steamed green beans to. A two-in-one carb + veg side that keeps for days, I’m a big fan of those! Here’s a few more:

  • Baked vegetables and rice

  • 12 Minute Couscous Salad with Sun Dried Tomato and Feta

  • Kale and Quinoa Salad and Garlic Butter Rice with Kale (kale is a nutrition powerhouse and these are 2 seriously tasty ways to eat it!)

Otherwise, serve it with a fresh garden salad tossed with a fresh vinaigrette like French, Italian or the everyday salad dressing used in this Cabbage Salad.

I’d also recommend something to slop up the sauce with – bread, mashed potato, or Cauliflower Mash. What looks like mash in the photo below is actually Mashed Cauliflower. Carb free, creamy smooth indulgence – you’ll see it in the recipe video! ~ N x ❤️

Slices of Honey Garlic Pork Tenderloin on a bed of creamy mashed cauliflower

Watch how to make it

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Slice of juicy Honey Garlic Pork Tenderloin on a bed of creamy mashed cauliflower

Pork Tenderloin with Honey Garlic Sauce

Author: Nagi
Prep: 10 minutes mins
Cook: 25 minutes mins
Total: 35 minutes mins
Mains
Western
4.97 from 329 votes
Servings5
Tap or hover to scale
Print
  • 453
Recipe VIDEO above. Tender, succulent pork fillet seasoned with a rub, seared until golden then baked in a Honey Garlic Sauce until sticky on the outside and juicy on the inside. Simply incredible! (And really, it's SIMPLE!)

Ingredients

  • 2 pork tenderloin (pork fillet), 500g/1lb each (Note 1)
  • 1 1/2 tbsp olive oil (or butter)
  • 3 garlic cloves , very finely chopped

Pork Tenderloin Rub:

  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Honey Garlic Sauce:

  • 3 tbsp cider vinegar (Note 2)
  • 1 1/2 tbsp soy sauce, light or all purpose (Note 2)
  • 1/2 cup honey (or maple syrup)

Instructions

  • Preheat oven to 180C/350F.
  • Mix Sauce ingredients together.
  • Mix Rub ingredients then sprinkle over the pork.
  • Heat oil in a large oven proof skillet (Note 3) over high heat. Add pork and sear until golden all over.
  • When pork is almost seared, push to the side, add garlic and cook until golden.
  • Pour sauce in. Turn pork once, then immediately transfer to the oven.
  • Roast 15 - 18 minutes or until the internal temperature is 68C / 155F (Note 4).
  • Remove pork onto plate, cover loosely with foil and rest 5 minutes.
  • Place skillet with sauce on stove over medium high heat, simmer rapidly for 3 minutes until liquid reduces down to thin syrup.
  • Remove from stove, put pork in and turn to coat in sauce.
  • Cut pork into thick slices and serve with sauce!

Recipe Notes:

1. Pork tenderloin preparation (also called pork fillet) - if you see a thin transparent skin on it (that's called the silver skin) it is best to trim that off before cooking (but not a major deal if you don't). Some butchers do, some don't. Trimming excess fat is optional.
Note: Tenderloin is not the same as pork loin. Tenderloin is long and thin, loin is fatter. For loin, try this Slow Cooker Honey Butter Pork Loin recipe.
2. Subs:
  • Cider vinegar - white wine vinegar, rice vinegar or champagne vinegar. OR 2 tbsp normal white vinegar.
  • Soy Sauce - Use light or all purpose. Do not use dark soy sauce or sweet soy sauce.
3. Ovenproof skillet - if you don't have one, just transfer pork to tray to bake. Once baked, pour any juices on the tray into the skillet to make the sauce.
4. Internal Temperature of Cooked Pork (using a meat thermometer inserted into the middle of the thickest part)
* For no pink (pictured), take it out of the oven when the internal temperature of the pork is 155F/68C - around 16 to 18 minutes. After 5 minutes rest, it will be 160F/70C which is just cooked beyond pink (ie optimum juiciness without pinkness).
* For a slight blush of pink, take it out of the oven when the internal temperature of the pork is 150F/65C - takes 13 minutes. After 5 minute rest, it will be 155F/68C (which is just pink, as juicy as pork tenderloin can be).
5. Nutrition per serving, assuming 5 servings (200g/7oz pork per person)

Nutrition Information:

Calories: 360cal (18%)Carbohydrates: 29g (10%)Protein: 38g (76%)Fat: 9g (14%)Saturated Fat: 4g (25%)Cholesterol: 127mg (42%)Sodium: 661mg (29%)Potassium: 749mg (21%)Sugar: 28g (31%)Vitamin A: 220IU (4%)Vitamin C: 0.7mg (1%)Calcium: 16mg (2%)Iron: 2.1mg (12%)
Keywords: Baked pork tenderloin, Pork Tenderloin
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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804 Comments

  1. Kylie says

    September 18, 2023 at 9:29 pm

    That was so insanely good. Absolute restaurant quality and one I will make for company. Thank you again Nagi for another beautiful recipe

    Reply
  2. Paul says

    September 4, 2023 at 9:52 am

    First time with this recipe and as an inexperienced cook, I didn’t expect it to turn out so very well.
    Will serve to our guests next time.
    Thanks,
    Paul

    Reply
  3. KATE says

    August 23, 2023 at 8:01 pm

    5 stars
    Made this for dinner tonight, Absolutely restaurant quality. So quick and easy. Served with Wok veggies in sweet chilli and oyster sauce. Thanks Nagi

    Reply
  4. Rosa Lajoie says

    August 15, 2023 at 9:04 am

    5 stars
    Made this today. It was absolutely delicious. You never disappoint Nagi. Will definitely be making this again and again.
    Thank you for sharing your recipes❤

    Reply
  5. Jacinta pake says

    August 4, 2023 at 5:17 pm

    Perfectly done

    Reply
  6. Beverley says

    August 1, 2023 at 1:33 am

    5 stars
    Made this for tea 31/07/23 OMG it was absolutely amazing 😋😋 me and my son really enjoyed it and will be having it again soon thanks for sharing your recipe nagi 😊😊

    Reply
  7. Karina says

    July 31, 2023 at 3:46 am

    5 stars
    I’ve just made this. It was delicious and I will be making it again tgankyou

    Reply
  8. Natalie says

    July 29, 2023 at 9:40 pm

    5 stars
    OMG Gob smacking deliciousness!!

    Reply
  9. Cathy F. says

    July 17, 2023 at 9:10 am

    5 stars
    Will definitely make again. I also plan to try the rub & sauce with chicken thighs & shrimp. On first bite I thought I might take it up a notch & add a few chili pepper flakes, but as I continued eating it already had a pleasant little kick to it. My husband took seconds, so that is always a good sign. Thank you for sharing. This is one recipe that tastes as good as it looks.

    Reply
  10. Linda says

    July 8, 2023 at 12:07 am

    5 stars
    I made this last night for dinner and it was delicious! So simple to make and we all loved it. Another great dish to add into our rotation and one that I would proudly prepare for company (which for me is always a sign of a winner dinner!).

    Reply
  11. Madi says

    July 2, 2023 at 6:19 pm

    5 stars
    Oh my goodness, this recipe is amazing, super simple, tasty and very affordable to make! My 3 young kids ate it with absolutely no complaints.

    Reply
  12. Phoebe says

    June 23, 2023 at 9:05 pm

    This dish was so tasty. Such a delicious way to cook pork. My husband and I both loved it, and my fussy eater gave it a 10 out of 10. Served with mash potatoes and beans. Yum!! Thanks Nagi for another amazing recipe!!

    Reply
  13. Brian says

    June 23, 2023 at 1:31 am

    5 stars
    Cooked this for my wife’s birthday dinner. Total success. Not only did it cook exactly as shown on the webpage, it tasted delicious, We have visitors coming next week and I’m cooking this for them.
    A wonderful recipe and a wonderful website. Thanks

    Reply
  14. Kim says

    May 25, 2023 at 3:59 am

    5 stars
    Everything about this dish was wonderful; the flavour, texture and the blushing pinkness. The best part about it is that it was so quick and easy to make. I usually stay away from tenderloins. They always came out hard and dry. But I took the challenge putting my faith in Nagi’s words and it was an eye opening experience. Thank you for another great recipe.

    Reply
  15. Steve Smith says

    May 8, 2023 at 5:18 am

    4 stars
    Very tasty but the ingredients for the sauce need to be doubled or even tripled as there was very little sauce to pour over both loins

    Reply
  16. Sierra says

    May 7, 2023 at 10:49 am

    5 stars
    We love pork but hubby hasn’t been able to eat it the past two years. He’s been on chemo and it makes all meats taste like chemicals, pork being the worst offender. I’ve had to be creative in cooking. Most things I’ve been able to come up with a few ways that he can eat except for pork, until now. This dish was a hit! He loved it and said he didn’t notice any chemical taste at all. Thank you so much!

    Reply
  17. Shari Harte says

    May 2, 2023 at 9:05 pm

    5 stars
    Served this for the family followed by your chocolate cream pie. It’s now our new favourite. I can usually find something to criticise about the meals I serve but this turned out so fantastic, I was speechless (for which my family thanks you.) So tender, so juicy, so fast to prepare….and the sauce is the nicest I’ve ever had. Thanks, Nagi. Another triumph!

    Reply
  18. Christine louise Close says

    April 29, 2023 at 5:56 am

    Hi Nagi,
    I’ve made so many of your wonderful recipes and always check your website first when looking for a new recipes. Ive bought all the basics you said so I’m always ready to put something together But mostly at first I followed you because my dog was also named Dozer a golden that I loved but Im hook on your food thank you for sharing all these great recipes and dozers life

    Reply
  19. DanE says

    April 23, 2023 at 10:00 am

    5 stars
    Was exactly what I expected from the recipe. Great meal! Thank you for posting.

    Reply
  20. Ivana says

    April 22, 2023 at 9:32 pm

    Absolutely delicious recipe. Hubby doesn’t like pork but he devoured this along with my 3yr old. So tender and flavoursome. Thanks Nagi xx

    Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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