Honey Garlic Pork Tenderloin Recipe

I’m finally sharing the exact spice rub and sear to oven trick behind my honey garlic pork tenderloin in my Crispy Pork Tenderloin Recipes.

I never thought a simple pork tenderloin could steal the show, but this Honey Garlic Pork Tenderloin did just that. I seared it till the crust was golden then baked it in a sticky honey and smashed garlic cloves glaze that made everyone fight for seconds.

It lives somewhere between the fuss of Roasted Garlic And Herb Pork Loin and the straightforward Recipes For Pork Tenderloin In The Oven you panic search at dinner time. It’s juicy, slightly sweet, bold enough for holiday table yet fast enough for weeknights, and yeah I made a few mistakes testing it so you don’t have to.

Ingredients

• Pork tenderloin is a lean protein, low fat when trimmed, satisfying.
• Honey adds natural sweetness, small antioxidants, raises carbs and quick energy.
• Soy sauce brings umami, salty depth, adds sodium so use sparingly.
• Garlic gives bold aromatic flavor, little calories, some immune boosting compounds.
• Brown sugar deepens sweetness, adds molasses notes, mostly simple carbs, use little.
• Olive oil brings healthy fats and helps sear, adds subtle richness.
• Rice vinegar adds mild tang, balances sweet, low calories, brightens flavors.
• Butter adds silkiness and depth, small saturated fat, big flavor boost.
• Cornstarch thickens glazes, no flavor, small carbs, makes sauce glossy.

Ingredient Quantities

• 1 1/4 to 1 1/2 lb pork tenderloin trimmed
• 1 tbsp packed brown sugar
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1 to 2 tbsp olive oil or vegetable oil
• 1/3 cup honey
• 1/4 cup low sodium soy sauce
• 3 garlic cloves (about 1 1/2 tbsp)
• 1 tbsp rice vinegar or apple cider vinegar
• 1 tbsp unsalted butter
• 1 tsp cornstarch
• 1 tbsp cold water
• 1/4 tsp red pepper flakes optional
• 1 tbsp chopped fresh parsley optional

How to Make this

1. Take the 1 1/4 to 1 1/2 lb pork tenderloin out of the fridge, pat it very dry with paper towels and let it sit at room temp for about 20 minutes so it cooks more evenly.

2. Mix the spice rub: 1 tbsp packed brown sugar, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1 tsp smoked paprika, 1 tsp garlic powder, and 1/2 tsp onion powder. Rub the mixture all over the pork, pressing it in so it sticks.

3. Preheat the oven to 400°F. Heat an oven safe skillet over medium high and add 1 to 2 tbsp olive oil or vegetable oil. When the oil is shimmering, sear the pork on all sides until a deep golden crust forms, about 2 to 3 minutes per side, including the ends.

4. If your skillet is oven safe, put it straight in the oven, if not transfer the pork to a baking dish. Roast for 15 to 22 minutes until an instant read thermometer in the thickest part reads 145°F. If you dont have a thermometer, roast until the meat is just slightly pink in the center.

5. While the pork roasts, make the honey garlic sauce: mince 3 garlic cloves (about 1 1/2 tbsp). In a small saucepan melt 1 tbsp unsalted butter over medium heat, add the garlic and sauté until fragrant, about 30 seconds to 1 minute, dont let it burn.

6. Add 1/3 cup honey, 1/4 cup low sodium soy sauce, and 1 tbsp rice vinegar or apple cider vinegar to the garlic. Add 1/4 tsp red pepper flakes if you want heat. Bring to a gentle simmer and let it bubble for 1 to 2 minutes.

7. Make a slurry with 1 tsp cornstarch and 1 tbsp cold water, whisk it smooth and pour into the simmering sauce. Stir constantly until the sauce thickens and becomes glossy, about 30 to 60 seconds. Taste and adjust if it needs a touch more vinegar or honey.

8. Remove the pork from the oven and transfer to a cutting board. Tent loosely with foil and rest for 5 to 10 minutes so the juices redistribute.

9. Slice the tenderloin into medallions, spoon the honey garlic sauce over the top, sprinkle with 1 tbsp chopped fresh parsley if using, and serve.

Equipment Needed

1. Cutting board (for trimming, resting and slicing the tenderloin)
2. Chef’s knife
3. Measuring spoons plus a 1/3 cup measuring cup
4. Small bowl and spoon (to mix the spice rub)
5. Oven-safe skillet or regular skillet plus a baking dish
6. Tongs (for searing and moving the pork)
7. Instant-read thermometer
8. Small saucepan and a whisk (for the honey garlic sauce)

FAQ

Honey Garlic Pork Tenderloin Recipe Substitutions and Variations

• Pork tenderloin: swap for boneless pork loin (slice to similar thickness and cook a bit longer), boneless pork chops, or skinless chicken breasts/turkey tenderloins, just watch internal temp (pork 145F, poultry 165F).
• Packed brown sugar: use 1 tbsp granulated sugar + 1/2 tsp molasses to mimic brown sugar, or coconut sugar 1:1, or 1 tbsp maple syrup (cut a little honey or reduce other liquid).
• Low sodium soy sauce: replace with tamari (gluten free) 1:1, regular soy sauce (a bit saltier so use slightly less), or coconut aminos for a milder sweeter, lower-sodium option.
• Cornstarch (thickener): use an equal amount of arrowroot for a clear glossy sauce, or make a flour slurry (about 2 tsp flour mixed with cold water for this amount) and cook longer, or a tiny pinch (about 1/8 tsp) xanthan gum whisked in cold liquid sparingly.

Pro Tips

1) Pull it a little early and rest: take the pork out around 140°F, tent it and let carryover heat finish it to 145°F. Trust me, doing that keeps it juicy instead of dry.

2) Use the pan drippings: after searing, deglaze the skillet with a splash of the vinegar or soy sauce and scrape up the browned bits before you make the honey sauce. Those browned bits add way more depth than starting the sauce in a clean pan.

3) Slurry and garlic hacks: mix the cornstarch with a few tablespoons of cold liquid first so it never lumps, then whisk that into the simmering sauce. Don’t add minced garlic to super high heat or it will turn bitter, add it to gentler heat or briefly before deglazing so it mellows.

4) Slice and finish smart: rest the tenderloin 5 to 10 minutes, slice thin across the grain for max tenderness, then spoon warm glaze over each slice. If you want a sticky shiny finish, brush glaze on and pop under a hot broiler for 30–60 seconds but watch it or the sugar will burn.