Honey Garlic Glazed Pork Tenderloin

Steps

1. Heat the oven to 400°F (200°C). Pat the pork dry and

   season (how to season to taste)

   Season to taste Add salt (and pepper or acid) bit by bit, tasting as you go, until the food tastes fully of itself. 1. Season meat and vegetables before cooking, holding the salt high so it falls evenly.2. Taste the dish near the end with a clean spoon.3. If it tastes flat, add a pinch of salt, stir and taste again.4. If it tastes heavy or dull, a squeeze of lemon or a splash of vinegar brightens it.5. Stop when another pinch wouldn't make it better. Done when: The flavors are clear and bright, not flat and not salty. Safety: Don't taste dishes that hold raw meat, poultry or eggs; season them by the recipe's amounts and adjust after cooking.How to season to taste: mistakes to avoid

   it all over with salt, pepper and garlic powder.
   400°F
2. Whisk (how to whisk)

   Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoid

   the glaze ingredients together in a small bowl.
3. Heat the oil in a 12-inch oven-safe skillet over medium-high heat.

   Sear (how to sear)

   Sear Brown the outside of meat or fish fast in a very hot pan for a deep, flavorful crust. 1. Pat the meat dry with paper towels and salt it.2. Heat a heavy pan over medium-high to high heat until very hot, then add a thin layer of oil.3. Lay the meat in, away from you, and leave it alone.4. Turn it once it releases easily and is deep brown, then brown the other side.5. Sear in batches so the pieces don't touch. Done when: There is a deep brown crust and the meat lets go of the pan on its own. Searing doesn't cook it through; finish to a safe temperature. Safety: Hot oil spatters: dry the food first, lay it in the pan moving away from you, and keep a lid nearby. Never put water on an oil fire; slide the lid over it and turn off the heat. Turn on the fan; a hot pan smokes.How to sear meat and fish: mistakes to avoid

   the tenderloin, turning every couple of minutes, until browned on all sides.
   ⏱ Sear: 7 min
4. Turn off the heat and pour the glaze over the pork, turning it to coat. Move the skillet to the oven.
5. Roast, spooning the glaze over the pork once halfway, until the thickest part reads 145°F (63°C). Two smaller tenderloins finish sooner.
   400°F⏱ Roast: 15 min
6. Use an oven mitt on the hot handle. Move the pork to a cutting board and

   rest (how to rest)

   Rest Leave cooked meat, baked goods or dough alone for a while before you cut, slice or shape it. 1. Move meat to a board or plate as soon as it is done (a few degrees shy of target for big roasts; it keeps rising).2. Tent it loosely with foil if the kitchen is cool.3. Rest steaks and chops 5 minutes, roasts 15 to 20, a turkey 30.4. For dough, cover it so it doesn't dry out while it relaxes. Done when: Meat juices stay in when you slice; dough rolls out without springing back. Safety: Rest at room temperature for under an hour, then refrigerate leftovers within 2 hours of cooking.How to rest meat and dough: mistakes to avoid

   5 minutes, then

   slice (how to slice)

   Slice Cut food into flat pieces of the same thickness. 1. Give round food a flat side to sit on.2. Hold it with your fingertips curled under.3. Cut with long strokes, pushing the knife forward and down rather than straight down.4. Move your guiding hand back the same distance each time so every slice matches. Done when: The slices are even. For meat, slicing across the grain (across the lines of muscle) gives the tenderest bite. Safety: Keep the fingertips of your guiding hand curled under, knuckles toward the blade, and set the board on a damp towel so it can't slide. Slice hot roasts on a board with a groove for the juices.How to slice evenly: mistakes to avoid

   into medallions and spoon the pan glaze over the top.
   ⏱ Rest: 5 min

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Tips

• Silver skin is the shiny membrane on one side. Slide a thin knife under it and cut it away so the pork doesn't curl.
• If the glaze in the pan starts to look dark and smoky, add 2 tablespoons water to loosen it.

Storage

Refrigerate up to 3 days. Leftover slices are great cold in sandwiches.

How long leftovers keep, and freezing and reheating: leftovers and storage.