Honey Garlic Pork Tenderloin

Ingredients

• 2 (about 454–567 g each)pork tenderloins
• 1 teaspoonkosher salt
• 1/2 teaspoonblack pepper
• 1/2 teaspoongarlic powder
• 1/2 teaspoondried sage
• 170 ghoney
• 120 mlsoy sauce
• 2 teaspoonsDijon mustard
• 3 large clovesgarlic, minced
• to coatneutral oil

Instructions

1. 1

   Preheat the oven

   Heat the oven to 177°C (350°F).

2. 2

   Trim the pork

   With a sharp knife, remove any excess fat and silverskin from the tenderloins.

3. 3

   Season the meat

   Whisk the salt, pepper, garlic powder and sage together, then rub the mixture evenly over both sides of the pork.

4. 4

   Mix the sauce

   Whisk the honey, soy sauce, Dijon mustard and garlic together in a liquid measuring jug. Set aside.

5. 5

   Brown the tenderloins

   Heat enough oil to coat a large oven-safe frying pan over medium heat until shimmering. Add the tenderloins and brown without moving them for 2–3 minutes, until they release easily from the pan. Turn them and brown for another 2 minutes. Add the garlic and cook for just 30 seconds, until fragrant.

6. 6

   Add the sauce

   Pour the sauce around the sides of the tenderloins. Turn the tenderloins over once more, then transfer the pan to the oven.

7. 7

   Bake and rest

   Bake for 13–17 minutes, until a thermometer inserted into the thickest part of the meat reads at least 63°C (145°F). Transfer the pork to a plate, cover loosely with foil and leave it to rest while you prepare the sauce.

8. 8

   Thicken the sauce

   Return the pan with the honey sauce and meat juices to the hob. Bring to a simmer over medium-low heat, stirring constantly for about 2 minutes, until the sauce thickens enough to coat the back of a spoon.

9. 9

   Slice and serve

   Slice the tenderloin and serve with plenty of honey garlic sauce.

What is honey garlic pork tenderloin?

Pork tenderloin is a lean, tender cut that cooks quickly, making it handy for a weeknight dinner. This American-style version combines a savoury spice rub with a honey, soy and garlic glaze.

The method builds flavour in one oven-safe pan: brown the pork first, finish it in the oven, then simmer the cooking juices into a spoon-coating sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 213 calories, 25g protein, 19g carbs, 4g fat.

The pork provides most of the protein, while honey contributes much of the carbohydrate and the oil used for browning supplies some of the fat. Serve a moderate portion with vegetables and a measured serving of rice or potatoes to round out the plate.

The seasoning and glaze

Dry seasoning: salt, pepper, garlic powder and sage give the tenderloin a savoury base before browning. Rub the mix over both sides so the meat is seasoned evenly.

Sweet-savoury balance: honey brings sweetness, while soy sauce adds saltiness and Dijon mustard a tangy note. Minced garlic carries through the glaze with a sharper flavour.

Getting a good sear

Hot pan: wait until the oil is shimmering before adding the pork. Let the tenderloins brown undisturbed for 2–3 minutes so they can release naturally from the pan.

Garlic timing: cook the garlic for only 30 seconds, just until fragrant. Garlic can turn bitter if left over the heat too long.

Checking when the pork is done

Temperature: insert a meat thermometer into the thickest part of a tenderloin; the recipe calls for at least 63°C (145°F). The cooking time is 13–17 minutes, but the thermometer provides the doneness cue.

Resting: move the pork to a plate and tent it with foil while you finish the sauce. Resting gives you time to simmer the pan juices and makes the meat easier to slice.

Making the pan sauce

Simmer: return the pan and its honey sauce and meat juices to the hob over medium-low heat. Stir constantly for about 2 minutes to prevent the glaze catching.

Texture: the sauce is ready when it coats the back of a spoon. It will cling to the sliced pork rather than run straight off.

What to serve alongside

A simple green vegetable, such as broccoli or green beans, makes a fresh contrast to the sweet glaze. Rice or mashed potatoes can soak up extra sauce.

For a more balanced plate, serve a moderate amount of sliced pork with plenty of vegetables and a smaller portion of a starchy side.

Recipe notes & tips

• Trim away silverskin as well as excess fat before seasoning.
• Use a large oven-safe pan that can hold both tenderloins without crowding.
• Wait for the pork to release easily before turning it during browning.
• Check the thickest part of the meat with a thermometer rather than relying only on the timer.
• Stir the sauce continuously as it simmers so the honey does not catch on the pan.

Variations

• Add chilli: stir a pinch of chilli flakes into the honey mixture for gentle heat.
• Use fresh herbs: replace the dried sage with finely chopped fresh sage.
• Make it less sweet: reduce the honey and adjust the glaze to taste as it simmers.
• Add ginger: mix finely grated fresh ginger into the sauce for a warm, aromatic note.

Common mistakes to avoid

• Moving the pork too soon: leave it undisturbed until it releases easily from the pan.
• Overcooking the garlic: cook it for only 30 seconds, just until fragrant.
• Guessing the doneness: check the thickest part with a thermometer and look for at least 63°C (145°F).
• Skipping the rest: tent the cooked pork with foil while the sauce finishes.
• Boiling the glaze hard: keep it at a medium-low simmer and stir constantly.

How to store

Refrigerate leftover pork and sauce in an airtight container for up to 3 days. Reheat gently in a covered pan with a splash of water, or microwave in short bursts until hot.

Frequently asked questions