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Pork Tenderloin · Honey Garlic

Honey Garlic Glazed Pork Tenderloin

Tender pork seared golden, then roasted under a sticky honey-garlic glaze. It looks fancy enough for company and takes about 35 minutes.

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Prep
10 min
Cook
25 min
Total
40 min
Serves
4
Level
Easy

Ingredients

Pork

  • 1 ¼ lb pork tenderloin, 1 large or 2 small, silver skin trimmed
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • 1 tbsp vegetable oil

Glaze

  • 3 tbsp honey
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 3 cloves garlic, minced

Cook to 145°F inside (check with a thermometer).

Steps

  1. Heat the oven to 400°F (200°C). Pat the pork dry and season it all over with salt, pepper and garlic powder.
  2. Whisk the glaze ingredients together in a small bowl.
  3. Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Sear the tenderloin, turning every couple of minutes, until browned on all sides.
  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.
  6. Use an oven mitt on the hot handle. Move the pork to a cutting board and rest 5 minutes, then slice into medallions and spoon the pan glaze over the top.

Tip: 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.

Tip: 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.

Estimated nutrition per serving: 250 calories · protein 31 g · carbohydrates 15 g · fiber 0 g · sugars 13 g · fat 7 g (saturated 1.5 g) · sodium 840 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 10 of 10 ingredients.