Honey Garlic Pork Tenderloin

Honey garlic pork tenderloin with a sticky honey glaze caramelized into a shiny amber finish. Sear in an oven-safe skillet, roast until juicy blush-pink, then slice and garnish for a glossy glazed look.

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Prep Time 10

Cook Time 25

Rest 5

Total Time 40

Servings: 4 servings

Course: Main Dish

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

Pork tenderloin

2 lb pork tenderloins About 1 lb each
0.25 Salt to taste
0.25 pepper to taste
2 tbsp olive oil

Honey Garlic Glaze

4 tbsp honey
4 garlic cloves, minced
2 tbsp soy sauce
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
0.5 tsp red pepper flakes
0.25 sesame seeds for garnish
0.25 green onions for garnish

Equipment

1 sheet pan
1 cast iron skillet

Method

Preheat and season

Preheat the oven to 400°F so it’s ready for roasting right after searing.
Season the pork tenderloins evenly with salt and pepper.

Sear and start the glaze

Heat the olive oil in an oven-safe skillet over medium-high heat, then sear the tenderloins 2 minutes per side until golden all over.
Mix honey, garlic, soy sauce, Dijon mustard, apple cider vinegar, and red pepper flakes, then brush half of the glaze over the seared pork.

Roast until done

Transfer the skillet to the oven and roast 18–22 minutes, brushing with the remaining glaze halfway through.
Keep roasting until the internal temperature reaches 145°F for a juicy center with blush-pink color.

Rest, slice, and garnish

Rest the pork 5 minutes before slicing so the juices settle for cleaner cuts.
Slice and garnish with sesame seeds and green onions to finish with a glossy, caramelized look.

Notes

Pro tip: use an instant-read thermometer and pull the pork at 145°F—tenderloin carries over heat quickly. Refrigerate leftovers in a sealed container for up to 3 days; freeze for up to 2 months. For a gluten-free swap, use tamari instead of soy sauce.