Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Pork Tenderloin with Honey Garlic Sauce Recipe
Pork Tenderloin seasoned with a rub, seared till golden then oven baked in an unimaginable Honey Garlic Sauce till it’s sticky on the skin and juicy on the within! A fast and simple pork fillet recipe with excessive returns for very minimal effort.
Pork tenderloin is like chicken breast – it’s a lean, tender lower of meat and when cooked good, it’s juicy and succulent.
Additionally it is straightforward to overcook, and overcooked tenderloin = dry and bland.
Therefore the great thing about this pork tenderloin recipe. It’s unbelievable when the pork is cooked completely.
However for those who go barely over, nobody’s going to note with this outrageously scrumptious honey garlic sauce!
VERY few substances! That is one other a kind of recipes with excessive returns for low effort – minimal substances, lower than 10 minutes of energetic effort for unimaginable flavours!
One of the best ways to cook dinner pork tenderloin is to begin it on the range and end it within the oven. Sear the pork first to provide it a pleasant crust (keep in mind, color = flavour 🙌🏻) then end cooking it within the oven.
Can’t or not it’s cooked totally on the range??
Yep, it positive can, however the exterior ring of the tenderloin will likely be cooked greater than ultimate by the point the centre is simply cooked. Cut back this uneven cooking by bringing the pork to room temperature earlier than cooking.
What about within the oven?
Once more, yep, you positive can, however you gained’t get the identical color on the floor of the tenderloin so that you’ll discover a lack of flavour. However with a sauce this good, it’s forgivable to skip the preliminary sear! 😇 Instructions within the recipe notes.
Take a look at that sauce glazing the pork!!! Doesn’t it look unimaginable??!
The Honey Garlic Sauce used on this pork tenderloin recipe has made an look in varied types on my web site, reminiscent of with Salmon, Chicken Breast and as a dipping sauce for the crispiest ever Baked Chicken Wings.
It’s simply a kind of terrific again pocket sauces that works with nearly each protein. Only a few substances that absolutely transforms when simmered on the range right into a savoury-sweet sauce.
It’s inevitable that it’ll make yet one more look one in all today!
Although you can not see it correctly within the picture above, that yellow/inexperienced blur within the background is that this Lemon Potato Salad which I added steamed inexperienced beans to. A two-in-one carb + veg aspect that retains for days, I’m an enormous fan of these! Right here’s a number of extra:
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Baked greens and rice
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12 Minute Couscous Salad with Solar Dried Tomato and Feta
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Kale and Quinoa Salad and Garlic Butter Rice with Kale (kale is a diet powerhouse and these are 2 critically tasty methods to eat it!)
In any other case, serve it with a contemporary backyard salad tossed with a contemporary French dressing like French, Italian or the on a regular basis salad dressing used on this Cabbage Salad.
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
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 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!
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)
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