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Home Pork Recipes

Pork Tenderloin with Honey Garlic Sauce

By:Nagi
Published:27 May '19Updated:2 Nov '20
360 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 mins
Cook: 25 mins
Total: 35 mins
Mains
Western
4.99 from 121 votes
Servings5
Tap or hover to scale
Print
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 @RecipeTinEats.

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360 Comments

  1. Hilary says

    January 23, 2021 at 2:37 pm

    5 stars
    I’ve had my cast iron pan for a while now but I’ve just really started using it this year. To be able to use it for this sticky recipe with no fear makes me so happy! I cooked the pork about 10 minutes longer than recommended in the oven (I could have probably seared more) and ended up not needing to reduce the sauce any more. So good! I made it with your mashed cauliflower which my husband doesn’t normally like, but he enjoyed it with this sauce 😊 Thank you Nagi! I’ve made many of your recipes and they’re always delicious!

    Reply
  2. Joanne says

    January 23, 2021 at 4:25 am

    5 stars
    I made this for supper last and it was absolutely AMAZING! Thank you so much!!

    Reply
  3. Erin says

    January 20, 2021 at 10:49 am

    The sauce was so good! Very easy and turned out great! I found after reducing the sauce it did get a little too sweet so next time I might add less honey. Otherwise, delicious!

    Reply
  4. DW says

    January 19, 2021 at 9:50 am

    This turned out so so good BUT! The sauce totally burnt in the oven!! I followed exactly as the recipe. 18 min until 155. What can I do so this doesn’t happen? I want to use the sauce

    Reply
    • Misty says

      January 21, 2021 at 12:18 am

      When I make mine I only use 1/4 cup honey. For my family that’s sweet enough. Also if you go to Mandy I. The making pork tenderloin recipe she has a video on this recipe.

      Reply
  5. myla says

    January 18, 2021 at 7:03 pm

    i dont have oven can i sear it and pan fry with the sauce, thanks and im a fan of your recipes

    Reply
  6. Sherry-Lee Boyd says

    January 18, 2021 at 10:39 am

    Loved this recipe. Easy and delicious!! The perfect combination!!

    Reply
  7. Pia says

    January 13, 2021 at 11:38 am

    5 stars
    I followed this to the T, exactly as written and it turned out Devine! Nice and saucy how I like and my husband couldn’t get enough of this. I served the pork with brown and red rice and green beans and broccoli. Perfect meal. Thank you, your recipes are always such a success !

    Reply
  8. Simon says

    January 13, 2021 at 4:43 am

    I only have Dark soy sauce, how bad will it be if I use that?

    Reply
  9. Cecelia says

    January 12, 2021 at 11:40 am

    5 stars
    I absolutely love this recipe! Thank you so very much! My husband says this ones a keeper! High praise!

    Reply
  10. Lisa Chamberlain says

    January 12, 2021 at 11:11 am

    I’m not sure what I did wrong my sauce burned to the bottom of my pan…I did use a cast iron skillet could that be the problem?

    Reply
  11. Chris says

    January 12, 2021 at 9:10 am

    Not sure what I am doing wrong. I followed all the steps but after 20 minutes it is no where near to being cooked the meat thermometer didn’t even move! It doesn’t say to cover or not while in the oven so perhaps that is what I am doing wrong. Any suggestions?

    Reply
  12. Julie says

    January 11, 2021 at 11:07 am

    This is the first time I have ever left a review on a recipe. I am not a very good cook, and often I end up disappointed with my results, but this was SO GOOD! That sauce…!

    Reply
    • Nagi says

      January 11, 2021 at 1:31 pm

      I’m so glad you gave it a shot Julie, that’s so great to hear! N x

      Reply
  13. Kim Lonergan says

    January 9, 2021 at 10:52 pm

    5 stars
    Absolutely loved this. Cooked for 2 so used just one tenderloin but kept sauce for 5 serves. Glad I did that. That sauce is so satisfyingly good. Thank you for another brilliant recipe, Nagi.

    Reply
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Hi, I'm Nagi!

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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