Honey Garlic Pork Tenderloin With A Rich Glaze

Honey garlic pork tenderloin comes together in about 35 minutes with a quick stovetop sear and a short oven finish. The sear builds a browned crust for the sweet-savory glaze to cling to, while the thermometer check helps keep the lean pork juicy. Slice it into medallions and spoon the warm garlic glaze over the top for an easy dinner.

Ingredients

• 1 1/4 lb pork tenderloin, silver skin removed and patted dry
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp smoked paprika
• 1/4 tsp ground black pepper
• 1/4 cup honey
• 2 tbsp soy sauce
• 4 cloves garlic, finely minced
• 1 tbsp apple cider vinegar
• 2 green onions, thinly sliced, optional

The pork needs to be patted dry before seasoning so the surface can brown properly in the skillet. The honey and soy sauce make the glaze sweet and savory; garlic adds bite, and vinegar balances the sweetness.

How To Make It

1. Heat the oven to 400°F. Stir the honey, soy sauce, minced garlic, and apple cider vinegar together in a small bowl.

2. Pat the pork tenderloin dry and season it all over with the kosher salt, smoked paprika, and black pepper.

3. Heat the olive oil in a 12-inch oven-safe skillet over medium-high heat. Sear the pork for 2 minutes per side, turning it so all sides develop a browned crust.

4. Pour the honey-garlic mixture over the pork and transfer the skillet to the 400°F oven. Roast for 8 minutes.

5. Check the thickest part of the pork with an instant-read thermometer. Continue roasting briefly if needed until it reaches 145°F. Remove the skillet from the oven and rest the pork for 3 minutes. For pork, the thermometer is the reliable test for reaching a safe internal temperature; the USDA recommends using a food thermometer rather than relying on appearance. Safe Temperature Chart from the USDA

6. Slice the pork into medallions and spoon the warm honey-garlic glaze from the skillet over the slices. Scatter the green onions over the top if using.

Why You Sear the Pork Before Roasting

The quick sear does more than add browning. It gives the honey-garlic glaze a browned surface to cling to, so the finished pork gets a coating instead of simply sitting in sauce. The brief oven finish then cooks the center without leaving the lean tenderloin in the heat longer than necessary.

If the Pork Starts to Dry Out

Pork tenderloin is lean, so roasting it well past 145°F can make it dry quickly. Start checking the thickest part after 8 minutes in the oven. If it has already reached 145°F, remove it and let it rest for 3 minutes.

If the glaze becomes too thick in the skillet, stir in 1 tablespoon of water over low heat to loosen it before spooning it over the sliced pork.

Substitutions

These are untested alternatives, so expect small changes in flavor:

• Tamari for soy sauce: Use the same amount for a similar savory flavor with a slightly fuller taste.
• Rice vinegar for apple cider vinegar: Use the same amount for milder, cleaner acidity.
• Pure maple syrup for honey: Use the same amount for a less floral, more maple-forward glaze.
• Fresh cilantro for green onions: This gives the finished pork a brighter herbal note instead of mild onion flavor.

Storage and Make-Ahead

The honey-garlic glaze can be mixed up to 2 days ahead and refrigerated in a covered container. Cook the pork close to serving time; its storage period begins when the pork is cooked, not when the glaze is prepared.

Refrigerate leftovers within 2 hours in a shallow airtight container and use within 3 days. Reheat portions to 165°F, adding a small splash of water to the glaze if needed. The pork can also be frozen for up to 2 months, although the glaze may have a softer texture after thawing.

Serving Ideas

Serve the sliced pork with steamed rice, roasted broccoli, mashed potatoes, or a simple green salad. Spoon the warm glaze over the rice or mashed potatoes, too.

A similar tenderloin preparation is also available in Pork Tenderloin With Mustard Sauce if you want another pork tenderloin dinner with a different sauce.

What is the safe internal temperature of pork?

The recipe uses 145°F as the target temperature, checked at the thickest part with an instant-read thermometer.

Should you sear pork tenderloin before cooking?

Searing gives the tenderloin a browned exterior for the glaze to cling to, while the short oven finish cooks the center.

How long do leftover pork tenderloin last?

Refrigerated leftovers should be used within 3 days. Reheat portions to 165°F.

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