My Baked Pork Tenderloins recipe pairs a bold spice rub, a golden sear, and a sticky honey garlic glaze to produce the juiciest pork tenderloin, ideal for a weeknight or Christmas dinner.

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I still remember the first time I seared a pork tenderloin and the pan filled with that nutty, caramel smell. This version gets a bold spice rub, a golden crust, and a sticky honey glaze that somehow keeps the center unbelievably juicy.

I mess up sometimes, but this one never disappoints, it’s flashy enough for guests yet simple enough for a rushed weeknight. If you like punchy, confident flavors, you’ll want to try it.

Trust me, it’s one of those Delicious Pork Recipes that makes you look like you know what you’re doing even when you don’t.

Ingredients

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lean, mild-flavored protein, low in fat, its great for quick weeknight dinners.
natural sweetener adds sticky glaze, simple sugars provide quick energy.
fresh garlic gives pungent aroma has antioxidants may support immune health.
salty umami depth, adds sodium, balances sweetness with savory notes.
adds healthy fats, helps sear meat, brings a mild fruity flavor.
bright acidic tang, cuts richness, gives subtle sweet sour lift.
thickens glaze quickly, little calories, makes sauce glossy, not flavorful.
tiny bit gives tang and depth helps emulsify the glaze sharp hit.
simple ground pepper brings mild heat, aromatic oils wake the flavors.

Ingredient Quantities

pork tenderloin, 1 1/2 lb (about 700 g)

kosher salt, 1 tsp

freshly ground black pepper, 1/2 tsp

garlic powder, 1 tsp

smoked paprika, 1 tsp

onion powder, 1/2 tsp

olive oil, 2 tbsp

unsalted butter, 1 tbsp (optional)

honey, 1/3 cup

low sodium soy sauce, 1/4 cup

fresh garlic, 3 cloves, minced

apple cider vinegar, 1 tbsp

Dijon mustard, 1 tsp (optional)

cornstarch, 1 tsp

cold water, 1 tbsp

fresh parsley, chopped, 2 tbsp (optional)

How to Make this

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1. Preheat oven to 400°F (200°C). Trim any silver skin from the pork and pat the 1 1/2 lb tenderloin dry with paper towels.

2. Mix 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1 tsp garlic powder, 1 tsp smoked paprika and 1/2 tsp onion powder; rub all over the pork and let sit 10 minutes while your pan heats.

3. Heat an oven-safe skillet over medium-high, add 2 tbsp olive oil. When shimmering, sear the tenderloin on all sides until golden brown, about 2-3 minutes per side. If you want richer flavor, drop in 1 tbsp unsalted butter near the end and spoon the melted butter over the meat.

4. Transfer the skillet to the oven and roast until an instant-read thermometer reads 145°F (63°C) in the thickest part, about 12-18 minutes depending on thickness. Dont skip the thermometer, it saves you from dry pork.

5. While the pork roasts, make the sauce: in a small saucepan combine 1/3 cup honey, 1/4 cup low sodium soy sauce, 3 cloves minced garlic, 1 tbsp apple cider vinegar and 1 tsp Dijon mustard if using. Bring to a gentle simmer for 1-2 minutes to marry the flavors.

6. Whisk 1 tsp cornstarch with 1 tbsp cold water to make a slurry, then slowly add to the simmering sauce while stirring. Cook until glossy and slightly thickened, about 1 minute. Taste and adjust a little more vinegar or honey if you want tang or sweetness.

7. Remove pork from oven, tent loosely with foil and rest 5-10 minutes so juices redistribute. While resting, finish the sauce with a small knob of butter if you like for shine.

8. Slice the tenderloin against the grain, spoon the honey garlic sauce over the slices, sprinkle with 2 tbsp chopped fresh parsley if using, and serve. Quick tip: slice thin for more tender bites, and if the sauce is too thin later just simmer it a bit longer to reduce.

Equipment Needed

1. Oven, preheat to 400°F (200°C)
2. Oven safe skillet (cast iron or stainless)
3. Instant read thermometer (really important, dont skip it)
4. Small saucepan for the honey garlic sauce
5. Whisk or fork to mix the slurry and sauce
6. Measuring spoons and measuring cups
7. Tongs or spatula to sear and turn the pork
8. Sharp chef’s knife and cutting board for trimming and slicing
9. Paper towels and a small mixing bowl for the spice rub

FAQ

Q: How long and at what temp should I cook a 1 1/2 lb pork tenderloin? A: Preheat oven to 400 F (200 C). Sear the tenderloin 2 to 3 minutes per side in a hot pan, then roast about 15 to 20 minutes until the internal temp reads 145 F (63 C). Times vary by thickness so use a probe thermometer.

Q: How do I get a sticky, glossy honey garlic glaze instead of a runny sauce? A: After cooking, simmer the pan sauce gently to reduce a few minutes, then whisk in the cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and cook until it thickens. Don’t boil hard or the honey can burn, keep it on medium low.

Q: Can I make this ahead and reheat it? A: Yes. Refrigerate cooked tenderloin and sauce separately for up to 3 to 4 days. Reheat low and slow in a 275 F oven until warm, or slice and warm gently in a skillet with a splash of water or stock. Microwaving works in a pinch but can dry it out.

Q: What are good swaps for honey or soy sauce? A: Use maple syrup or brown sugar for honey, and tamari or regular soy sauce for low sodium soy. If you need gluten free, pick tamari labeled gluten free. Flavor will change a bit but still tasty.

Q: My tenderloin felt dry, what did I do wrong? A: Most likely it was overcooked. Pork tenderloin is lean so pull it at 140 to 145 F and let it rest 5 to 10 minutes. Resting redistributes juices and keeps slices moist. Also sear first to lock in flavor.

Q: Can I use this recipe for pork chops or a pork roast? A: Yes but adjust times. Thick pork chops cook faster so watch temp closely. A larger pork roast needs longer in the oven at lower temp. Slice against the grain once rested for best tenderness.

Honey Garlic Pork Tenderloin Recipe Substitutions and Variations

Pork tenderloin: swap with pork loin roast, boneless chicken breasts or thighs, or turkey tenderloin. Chicken/turkey cook faster so watch for 165°F, pork loin will need longer or thinner slices.
Honey: use pure maple syrup, agave nectar, or packed brown sugar (dissolve into the sauce). Maple changes flavor, brown sugar makes it darker, lower the heat so it doesn’t scorch.
Low sodium soy sauce: replace with tamari for gluten free, coconut aminos for a milder, sweeter hit, or regular soy sauce (use a little less to avoid too much salt). Taste and adjust.
Cornstarch: use arrowroot powder 1:1 for a clear glossy finish, potato starch similarly, or all purpose flour (about double the amount, cook a bit longer to remove raw flour taste).

Pro Tips

1. Salt ahead of time if you can — at least 30 minutes or even overnight. It seasons deeper and helps the meat stay juicy, but if you salt and cook right away make sure to pat it very dry so you still get a good brown crust.

2. Use an instant read thermometer and pull the pork a few degrees below your final target because carryover cooking will raise the temp while it rests. Trust the probe, dont guess by look or time.

3. Save the browned bits from the pan, deglaze them right after searing with a splash of vinegar or broth and fold that into your sauce. That fond is where the best flavor lives, dont pour it down the sink.

4. Thicken and balance the sauce slowly: whisk a cold slurry in, or simmer to reduce, and taste as you go — add a little more acid if its too sweet or a touch more honey if its too sharp. If you see lumps from the slurry, fish them out and whisk in a tiny bit more cold water before adding.

5. Let the pork rest and slice thin against the grain, slice only when its cool enough to handle. Thin slices make every bite seem more tender, and if you want a glossy finish brush on warmed sauce just before serving.