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.
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!
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!
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.
Look at that sauce glazing the pork!!! Doesn’t it look incredible??!
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!
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 ❤️
Watch how to make it
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Pork Tenderloin with Honey Garlic Sauce
Ingredients
- 2 pork tenderloin (pork fillet), 500g/1lb each (Note 1)
- 1.5 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)
- 1.5 tbsp soy sauce, light or all purpose (Note 2)
- 1/2 cup (150g) 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:
- 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.
Nutrition Information:
Life of Dozer
I love the robe so much, I got another one and put his name on it. Poor boy, now he’s been named and shamed….😂
Tasted beautiful and hubby really enjoyed this . I’ve never really been a cook but started to try a few recipes and my confidence is growing. My husband said tonight wow you really can cook haha as he normally cooks. So thank you! I did forget to put the soy sauce in but this will definitely be a dish on repeat.
As per EVERY meal I’ve tried of your so far Nagi, this was delicious and very easy to make. Would be a great sauce with Ribs too!
Yes definitely Dawn! N x
Eating this right now with Instant Pot rice and veg
Sooo good
I did a a tbsp of chilli oil
Sauce is delicious
Made this and added chilli flakes to the rub, served with potato gratins sugar snap peas, absolutely delish!
YUM! Sounds great Lynn! N x
Wow, another winner Nagi!!
Love this recipe – sent leftovers to my son as he is a starving university student – he said it was to die for!!!!
We made this for dinner tonight and just wow!!!!!!!
By far the best most tasty pork loin I have ever had. Fabulous recipe!
Hi Nagi, decided to do this recipe with a Turkey breast and it was a winner! Thanks for the wonderful recipes.
Joana
This was divine! That sauce??? Shut the front door!
WOOT! 🙌
Everyone enjoyed this pork dish, even the picky five year-old. I think I may have over-reduced the sauce, it was almost like treacle! I’ll watch it more carefully next time.
Nag just notice this rcipe for the pork going to try this but what is 1.5tbsp am british so we dont use that mesurementits rather 1 tbsp or 5 tbsps so confused and i want to do it right xxx
1.5 is one and a half 😊
Thanks Sarah how stupid am I xx
We (British) do use those ratio. You’re just bad a ratios 😂
Nagi I love all of your recipes. I often do the Ragu with slow cooked beef. I have made the Pork dish many times and your fried rice. Thanks for simple recipes with so much flavour. Deb
Do you think this could work for a pork loin? Maybe cooking it longer?
Hi Carol – check the recipe notes for loin 🙂 N x
Great recipe! We eat pork tenderloin at least once a week but I am getting to the point of being tired of my recipes. I also made mashed potatoes and broccoli. My teenage sons cleaned their plates quickly!
Thanks, Nagi
Easy and delicious. Next time I’ll double the sauce as everyone was asking for more!
I’ve just been told that this recipe is a WINNER from my kids! Many thanks Nagi, you’ve won me as a regular!
Thanks so much Michelle! N x
Fantastic! So delicious. I cooked it with the oven roasted vegetables and rice. This is a keeper.
Wahoo, thanks Wendy! N x
Very tasty indeed Nagi, thanks !
You’re so welcome Jason! N x
Hi Nagi I made your garlic and honey pork tenderloin and warm lemon potato salad with beans and I added Brussel sprouts. I love your recipes so much and your website is great. The only thing is I give people your website to follow and they question the name and think the recipes are all Made from tinned food . How did the name come about Nagi? X Karen
Sounds fabulous Karen! N x
Tight on time, not motivated to cook – this was so easy and delicious!! Will be making this again! Thanks.
And that’s what we love Sharon!!! N x
This recipe was excellent! My whole family enjoyed it! I was wondering if you know of a way I could make a 2nd batch of sauce a little thicker for “gravy”?