I finally nailed the juiciest pork tenderloin, rubbed with a bold spice mix, seared to a golden crust and baked in a sticky honey garlic sauce, and I think this belongs among the best Recipes For Pork Tenderloin In The Oven.

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I never thought a weeknight could taste this good. This honey-glazed pork tenderloin is seasoned well, seared until it gets that golden crust then baked in a sticky sauce that somehow feels special enough for Christmas but easy enough after work.

I love how the sweet honey lifts the meat and keeps it ridiculously juicy, and every time I serve it people ask for the recipe even though I kinda keep a few tricks to myself. It’s become one of my favorite Delicious Pork Recipes and I promise it’s worth the little extra effort.

Ingredients

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Pork tenderloin: lean, high in protein, tender when cooked right, low in fat.
Honey: adds sweetness and depth, mostly simple carbs, a touch of floral flavor.
Soy sauce: salty umami, brings savory balance, watch sodium levels though.
Garlic: pungent, gives aromatics and antioxidants, boosts savory profile big time.
Apple cider vinegar: adds bright acidity, helps tenderize meat and cut sweetness.
Butter: rounds sauce with richness, adds fat and mouthfeel, use sparingly.
Cornstarch: quick thickener, mostly carbs, makes glaze glossy and cling better.
Parsley: fresh herb, adds color vitamin K and a bright herbal finish optional.

Ingredient Quantities

1 1/2 pounds pork tenderloin (about 680 g) trimmed if needed

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon smoked paprika

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon dried thyme

1 tablespoon olive oil

1/3 cup honey (about 113 g)

1/4 cup low sodium soy sauce (60 ml)

3 cloves garlic minced

2 tablespoons apple cider vinegar

1 tablespoon brown sugar

1/4 cup low sodium chicken broth (60 ml)

2 tablespoons unsalted butter

1 teaspoon cornstarch

1 tablespoon water (for slurry)

1/4 teaspoon red pepper flakes optional

2 tablespoons chopped fresh parsley for garnish optional

How to Make this

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1. Preheat oven to 400°F (200°C). Trim any silverskin from the 1 1/2 pounds pork tenderloin and pat it very dry with paper towels.

2. In a small bowl mix 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder and 1/2 teaspoon dried thyme. Rub that all over the pork so it’s evenly coated.

3. Heat 1 tablespoon olive oil in a large oven safe skillet over medium high heat until shimmering. Sear the pork on all sides until a deep golden crust forms, about 2 to 3 minutes per side. Remove the pork to a plate and set aside.

4. Turn the heat to medium and pour 1/4 cup low sodium chicken broth into the hot skillet to deglaze, scraping up the browned bits with a wooden spoon. Add 1/3 cup honey, 1/4 cup low sodium soy sauce, 3 cloves minced garlic, 2 tablespoons apple cider vinegar and 1 tablespoon brown sugar. Add 1/4 teaspoon red pepper flakes if you want a little heat. Bring to a gentle simmer for about 1 to 2 minutes.

5. Make a slurry by mixing 1 teaspoon cornstarch with 1 tablespoon water until smooth. Whisk the slurry into the simmering sauce and cook another minute until the sauce thickens slightly.

6. Remove the skillet from the heat and stir in 2 tablespoons unsalted butter until glossy. Taste and adjust if you want a touch more vinegar or salt, but remember the pork will add salt too.

7. Return the pork to the skillet, spoon some sauce over it, then transfer the skillet to the preheated oven. Bake until an instant read thermometer inserted into the thickest part reads 145°F (63°C), about 15 to 22 minutes depending on thickness. Don’t overcook it, seriously let the temp be your guide.

8. Take the pork out and transfer to a cutting board. Let it rest loosely tented for 5 to 10 minutes so the juices settle.

9. While it rests, if you want more sauce, simmer the pan sauce on the stove for a minute to reduce to your liking. Slice the pork into medallions, spoon sauce over the slices.

10. Garnish with 2 tablespoons chopped fresh parsley if you like, serve immediately and enjoy the sticky sweet garlic flavor.

Equipment Needed

1. Oven (preheat to 400°F / 200°C)
2. Large oven‑safe skillet (cast iron or stainless steel)
3. Instant‑read meat thermometer
4. Sharp chef’s knife
5. Cutting board
6. Measuring cups and measuring spoons
7. Small mixing bowl (for rub and slurry)
8. Wooden spoon or heatproof spatula (for deglazing and stirring)
9. Tongs (for searing and moving the pork)
10. Paper towels (for patting pork dry)

FAQ

How long do I cook the pork and how do I know it's done? Sear the tenderloin 2 to 3 minutes per side in olive oil until browned, then roast at 400°F (200°C) about 12 to 18 minutes depending on thickness. Use an instant read thermometer — cook to 145°F (63°C) and let rest 5 to 10 minutes so juices redistribute.

Can I make the honey garlic sauce ahead or freeze it? Yes. The sauce keeps 3 to 4 days in the fridge and you can freeze it up to 2 months. Reheat gently and if it seems thin, simmer to reduce or add a cornstarch slurry to thicken.

What if I don't have apple cider vinegar or low sodium soy sauce? Use rice vinegar or white wine vinegar for the ACV. For soy sauce try regular soy, tamari or coconut aminos; just taste as you go and cut back on added salt if you use a saltier swap.

How do I get a glossy, clingy sauce that sticks to the pork? After removing the pork, simmer the pan sauce to reduce it a bit, whisk in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) until it thickens, then stir in the butter off the heat for a shiny finish.

Can I use pork chops or another cut instead of tenderloin? Yes, you can, but adjust cooking times. Thicker or bone-in cuts need more time, thin cuts less. Always use an instant read thermometer and pull to 145°F (63°C), then rest so the meat stays juicy.

What’s the best way to reheat leftovers so they don't dry out? Slice the pork, warm it in a skillet with a splash of chicken broth or leftover sauce over low heat, cover and heat gently. You can also use a 300°F (150°C) oven covered with foil for 10 to 15 minutes. Microwave fasts work too, but add a little liquid and use short bursts.

Honey Garlic Pork Tenderloin Recipe Substitutions and Variations

Honey (1/3 cup): maple syrup (1:1 swap), agave nectar (1:1), or 3 tbsp brown sugar + 1 tbsp water (stir till dissolved) — all give sweetness but maple adds a deeper flavor
Low sodium soy sauce (1/4 cup): tamari (same amount) for gluten free, coconut aminos (same amount) for milder/sweeter and lower sodium, or regular soy sauce (use slightly less if worried about salt)
Pork tenderloin (1 1/2 lb): pork loin roast or boneless pork chops (similar flavor, adjust cook time), or chicken thighs/breasts if you wanna swap proteins (reduce cooking time and check temp)
Cornstarch (1 tsp): arrowroot powder (1:1, clearer finish), tapioca starch (1:1), or all purpose flour (use ~2x as much and simmer longer to lose raw taste)

Pro Tips

1) Bring the pork close to room temp before you sear it, even 20 to 30 minutes helps. A cold center makes the outside overcook while waiting for the middle to hit temp. Also pat it bone dry right before it hits the pan, moisture = no good crust.

2) Use an instant read thermometer and pull the meat at about 140 to 142°F, it will carry over to 145°F while resting. Trust the temp not the clock, thickness changes cook time a lot.

3) Don’t skimp on deglazing the pan and reducing the sauce. Scrape those brown bits, simmer the sauce until slightly thicker and glossy, then swirl in the butter at the end for shine. If the sauce is too sweet add a splash more vinegar or a squeeze of lemon, that little acid lifts everything.

4) Let it rest 5 to 10 minutes before slicing, and always cut across the grain into medallions. If you want a stronger glaze, spoon hot sauce over the sliced medallions or pop the sliced pieces under the broiler for 1 minute, watching it closely so it doesn’t burn.

Honey Garlic Pork Tenderloin Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

429

kcal

Equipment: 1. Oven (preheat to 400°F / 200°C)
2. Large oven‑safe skillet (cast iron or stainless steel)
3. Instant‑read meat thermometer
4. Sharp chef’s knife
5. Cutting board
6. Measuring cups and measuring spoons
7. Small mixing bowl (for rub and slurry)
8. Wooden spoon or heatproof spatula (for deglazing and stirring)
9. Tongs (for searing and moving the pork)
10. Paper towels (for patting pork dry)

Ingredients

1 1/2 pounds pork tenderloin (about 680 g) trimmed if needed
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1 tablespoon olive oil
1/3 cup honey (about 113 g)
1/4 cup low sodium soy sauce (60 ml)
3 cloves garlic minced
2 tablespoons apple cider vinegar
1 tablespoon brown sugar
1/4 cup low sodium chicken broth (60 ml)
2 tablespoons unsalted butter
1 teaspoon cornstarch
1 tablespoon water (for slurry)
1/4 teaspoon red pepper flakes optional
2 tablespoons chopped fresh parsley for garnish optional

Directions

Preheat oven to 400°F (200°C). Trim any silverskin from the 1 1/2 pounds pork tenderloin and pat it very dry with paper towels.
In a small bowl mix 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder and 1/2 teaspoon dried thyme. Rub that all over the pork so it's evenly coated.
Heat 1 tablespoon olive oil in a large oven safe skillet over medium high heat until shimmering. Sear the pork on all sides until a deep golden crust forms, about 2 to 3 minutes per side. Remove the pork to a plate and set aside.
Turn the heat to medium and pour 1/4 cup low sodium chicken broth into the hot skillet to deglaze, scraping up the browned bits with a wooden spoon. Add 1/3 cup honey, 1/4 cup low sodium soy sauce, 3 cloves minced garlic, 2 tablespoons apple cider vinegar and 1 tablespoon brown sugar. Add 1/4 teaspoon red pepper flakes if you want a little heat. Bring to a gentle simmer for about 1 to 2 minutes.
Make a slurry by mixing 1 teaspoon cornstarch with 1 tablespoon water until smooth. Whisk the slurry into the simmering sauce and cook another minute until the sauce thickens slightly.
Remove the skillet from the heat and stir in 2 tablespoons unsalted butter until glossy. Taste and adjust if you want a touch more vinegar or salt, but remember the pork will add salt too.
Return the pork to the skillet, spoon some sauce over it, then transfer the skillet to the preheated oven. Bake until an instant read thermometer inserted into the thickest part reads 145°F (63°C), about 15 to 22 minutes depending on thickness. Don't overcook it, seriously let the temp be your guide.
Take the pork out and transfer to a cutting board. Let it rest loosely tented for 5 to 10 minutes so the juices settle.
While it rests, if you want more sauce, simmer the pan sauce on the stove for a minute to reduce to your liking. Slice the pork into medallions, spoon sauce over the slices.
Garnish with 2 tablespoons chopped fresh parsley if you like, serve immediately and enjoy the sticky sweet garlic flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 252g
Total number of serves: 4
Calories: 429kcal
Fat: 15.1g
Saturated Fat: 5.7g
Trans Fat: 0.05g
Polyunsaturated: 1.5g
Monounsaturated: 6.3g
Cholesterol: 121mg
Sodium: 770mg
Potassium: 710mg
Carbohydrates: 32.3g
Fiber: 0.5g
Sugar: 31.4g
Protein: 38.3g
Vitamin A: 180IU
Vitamin C: 0.5mg
Calcium: 10mg
Iron: 1.6mg

Honey Garlic Pork Tenderloin Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Honey Garlic Pork Tenderloin Recipe Substitutions and Variations

Pro Tips