Honey Hoisin Pork Tenderloin

This Honey Hoisin Pork Tenderloin is tender and juicy, with the most flavorful sauce. This pork tenderloin recipe is easy enough for a weeknight and fancy enough for a special occasion!

📝 Ingredients

• 3 tablespoons hoisin sauce
• 2 tablespoons low sodium soy sauce
• 2 tablespoons honey
• 2 cloves garlic (minced)
• 1/2 teaspoon ground ginger
• 3 green onions (white and light green parts only, chopped, divided)
• 1 pound pork tenderloin
• 1 1/2 tablespoons olive oil (divided)
• 5 large carrots (sliced 1-inch thick on the diagonal.)
• salt and pepper

👨‍🍳 Instructions

1. 1Make the honey-hoisin sauce: In a small bowl, whisk together the hoisin sauce, soy sauce, honey, garlic, ground ginger and 2/3 of the chopped green onions.
2. 2Reserve and refrigerate 1/4 cup of the honey-hoisin sauce. Place the rest of the sauce in a large zip-top bag and add the pork tenderloin. Seal the bag and place in the refrigerator to marinate the pork for 30 minutes or overnight.
3. 3Preheat oven to 400 degrees F.
4. 4Heat 1 tablespoon of the olive oil in an oven safe skillet over medium-high heat. I use my cast iron skillet. (If you do not have an oven safe skillet, you can transfer the pork to a baking dish after browning it on the stove.) When the pan is hot, add the pork tenderloin and brown on all four sides, 1-2 minutes per side. (Discard any marinade left in the zip-top bag, since it touched the raw pork.) Remove pan from the heat.
5. 5With the pork tenderloin along the center of the pan, add the carrots on either side of the pork. Drizzle carrots with the remaining 1/2 tablespoon olive oil and toss to coat. Sprinkle with salt and pepper.
6. 6Transfer the skillet to the oven and roast for 12 minutes. Stir the carrots and drizzle half of the remaining honey-hoisin sauce over the pork.
7. 7Continue to roast the pork and carrots in the oven for 8-13 more minutes, until an instant-read thermometer inserted into the thickest part of the pork registers 145 degrees F.
8. 8Remove from the oven and let pork rest for 5-10 minutes before slicing and serving. Serve pork with the remaining honey-hoisin sauce and chopped green onions, with the carrots on the side.