I perfected a pork tenderloin with a simple spice rub, a crisp sear and a honey garlic glaze, and in this post I reveal why it now ranks among my Delicious Pork Recipes.

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I’ve been playing with pork tenderloin for years and this honey studded version still surprises me. The meat stays ridiculously juicy, there’s a little crust that snaps and a glossy honey finish that makes people reach for more.

Some nights it’s a quick weeknight winner, other times it shows up on the holiday table pretending it’s fancy. I won’t give away all my little tricks, but I do use something that keeps the center tender and the glaze just right, not too sweet.

Honestly, folks always ask for seconds, so it’s become one of my favorite Delicious Pork Recipes.

Ingredients

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Pork tenderloin, lean protein that stays juicy when not overcooked; mild pork flavor.
Honey adds sticky sweetness, balances soy saltiness, and gives a glossy glaze.
Soy sauce brings umami and salt, low sodium keeps it less overpowering.
Garlic gives punchy savory heat, offers some antioxidants and bold aroma.
Brown sugar rounds flavor with molasses warmth, makes it more caramelized.
Apple cider vinegar adds bright tang, cuts sweetness and wakes the palate.
Dijon mustard brings slight heat and depth, helps emulsify the glaze.
Cornstarch thickens sauces fast, handful keeps glaze clingy not watery.
Olive oil used for searing, adds healthy fats and a light fruitiness.

Ingredient Quantities

1 1/2 to 2 pounds pork tenderloin trimmed

1 tablespoon olive oil for searing

1 tablespoon brown sugar

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1 teaspoon smoked paprika

1/2 teaspoon onion powder

1/2 teaspoon dried thyme

1/3 cup honey

1/4 cup low sodium soy sauce

3 cloves garlic minced (about 1 1/2 tablespoons)

1 tablespoon apple cider vinegar

1 tablespoon Dijon mustard

1/4 cup chicken broth or water

1 teaspoon cornstarch

1 tablespoon cold water (for slurry)

1 tablespoon unsalted butter optional, for finishing

2 tablespoons chopped fresh parsley optional, for garnish

How to Make this

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1. Preheat oven to 400°F and pat the pork tenderloin dry with paper towels, trim any silver skin. In a small bowl mix the brown sugar, kosher salt, black pepper, garlic powder, smoked paprika, onion powder and dried thyme, then rub that all over the pork, don’t be shy about pressing it in.

2. Let the pork sit at room temp for about 20 minutes so it cooks more evenly, this step really helps, but if you’re short on time it’s ok to skip.

3. Heat an ovenproof skillet over medium high, add the olive oil and when it’s shimmering sear the pork 2 to 3 minutes per side until nicely browned, also sear the ends for about 30 seconds each so you get a good crust.

4. While the pork sears whisk together the sauce: honey, low sodium soy sauce, minced garlic, apple cider vinegar, Dijon mustard and the chicken broth or water in a measuring cup or bowl so it’s ready.

5. Pour the sauce into the skillet around the pork, scrape up any browned bits from the bottom with a wooden spoon, bring to a gentle simmer on the stove for 1 minute to marry the flavors.

6. Transfer the skillet to the preheated oven and roast until an instant read thermometer inserted into the center reads 145°F, about 15 to 22 minutes depending on size, dont overcook it, remove when it hits 145°F and tent loosely with foil.

7. Make the cornstarch slurry by mixing the 1 teaspoon cornstarch with 1 tablespoon cold water until smooth. Put the skillet back on the stove over medium heat, bring the sauce to a simmer and whisk in the slurry a little at a time until the sauce thickens to a glossy glaze.

8. Stir in the optional tablespoon of unsalted butter for a richer finish, taste and adjust salt or pepper if needed.

9. Slice the rested pork against the grain into medallions, spoon the honey garlic sauce over the top and sprinkle with the chopped fresh parsley if using, serve right away.

10. Tip: let the pork rest at least 5 minutes before slicing so it’s juicy, and use an instant read thermometer for best results, seriously it makes things foolproof.

Equipment Needed

1. Oven (preheat to 400°F)
2. Ovenproof skillet or cast iron pan for searing and roasting
3. Instant read thermometer to check for 145°F, dont skip it
4. Sharp chef knife for trimming silver skin and slicing into medallions
5. Cutting board
6. Measuring spoons and measuring cups for the rub and sauce
7. Small bowl or liquid measuring cup to mix the sauce and the cornstarch slurry
8. Whisk for the sauce and to smooth the slurry
9. Wooden spoon or spatula to scrape browned bits and stir
10. Tongs plus paper towels, aluminum foil and oven mitts for drying, handling and tenting the pork

FAQ

Q: What internal temperature should the pork reach and how long does it take? A: Roast at 400 F (200 C) after searing; a 1 1/2 to 2 lb tenderloin usually takes about 20 to 25 minutes. Pull it at 145 F (63 C) and let rest 5 to 10 minutes so juices settle. Use a probe thermometer in the thickest spot, dont guess.

Q: How do I thicken the honey garlic sauce so it clings to the pork? A: Make the cornstarch slurry by mixing 1 teaspoon cornstarch with 1 tablespoon cold water, then whisk it into the hot sauce and simmer until glossy and thick. Or reduce the sauce on medium heat until it coats a spoon, but watch it so it doesnt burn.

Q: Can I swap pork tenderloin for pork loin or chicken? A: Yes, but adjust cook time. Pork loin is thicker and needs longer at a lower temp, chicken cooks faster and must reach 165 F (74 C). Tenderloin stays most tender, so if you swap watch your thermometer and slice to check doneness.

Q: How do I keep the tenderloin from drying out? A: Sear first to lock flavor, dont overcook, use a thermometer, baste with the glaze near the end, and rest the meat covered loosely with foil. Finishing with a tablespoon of butter makes the sauce glossy and adds moisture.

Q: How long can I store leftovers and how should I reheat them? A: Refrigerate up to 3 to 4 days, freeze up to 3 months in an airtight container. Reheat gently in a 325 F (160 C) oven covered for 10 to 15 minutes or slice and warm in a skillet with a splash of broth or reserved sauce so it doesnt dry.

Q: Can I make this in a slow cooker or on the stove only? A: Yes. For slow cooker: sear first, then add sauce and cook low 2 to 3 hours until cooked through but check temp often since slow cookers vary. For stovetop only: sear, then simmer covered on low for 20 to 30 minutes turning once, check temp in the thickest part. Both work, just watch doneness so it stays juicy.

Honey Garlic Pork Tenderloin Recipe Substitutions and Variations

Pork tenderloin: can swap for a boneless pork loin roast (cook a bit longer), or thick boneless pork chops, or even chicken thighs if you want something cheaper and forgiving.
Honey: maple syrup or agave nectar work 1:1, or dissolve 2 tbsp brown sugar in 1 tbsp hot water if thats what you got.
Low sodium soy sauce: use tamari for gluten free, coconut aminos for a milder sweeter flavor, or regular soy sauce but cut the added salt a bit.
Cornstarch slurry: arrowroot powder is a 1:1 swap and gives a glossy finish, or use 1 tbsp flour plus a splash more liquid and cook longer to thicken.

Pro Tips

– Use an instant read thermometer and trust it, not your eyes. Pull the pork a hair before it “looks” done because carryover cooking will finish it while it rests, then tent it loosely so juices redistribute and dont all run out when you slice.

– Get a real crust by using a very hot pan and dry meat, dont crowd the skillet. Sear every surface, even the ends, then let the glaze meet the browned bits to pick up that flavor, but dont burn the sugars or youll get bitterness.

– Thicken the sauce slowly and taste as you go. Add the cornstarch slurry a little at a time until glossy, and if the sauce ends up too sweet brighten it with a splash more vinegar or soy sauce, not salt. Finishing with a bit of cold butter will smooth it out and make it cling to the slices.

– Slice against the grain into medallions, and cut them only after the recommended rest time. If you want extra juiciness, slice slightly thicker and spoon warm sauce over each piece right before serving, that way the meat stays tender and moist.