Savory Honey Garlic Tenderloin

This honey garlic pork tenderloin transforms an ordinary cut into a spectacular dinner with minimal effort. The savory herb crust paired with the sticky sweet glaze creates a restaurant quality meal that's surprisingly simple to prepare at home.

I first made this recipe when hosting my in laws for dinner and was scrambling for something impressive yet foolproof. Now it has become our go to special occasion meal that everyone requests by name.

• Pork tenderloins two one pound pieces that cook quickly and remain tender
• Garlic powder adds aromatic depth without burning like fresh garlic would during searing
• Sweet paprika brings subtle sweetness and gorgeous color to the exterior
• Onion powder provides savory notes without texture
• Dried thyme adds earthy herbal flavor that pairs perfectly with pork
• Kosher salt essential for bringing out all flavors use coarse kosher rather than table salt
• Black pepper freshly ground delivers the best peppery kick
• Olive oil high quality for a clean sear
• Honey creates the sticky sweet base of our glaze select raw honey for best flavor
• Tamari soy sauce adds deep umami richness choose low sodium if watching salt intake
• Apple cider vinegar balances the sweetness with necessary acidity
• Fresh garlic cloves minced for intense flavor in the sauce

How To Make Honey Garlic Pork Tenderloin

Create the spice blend

Combine garlic powder sweet paprika onion powder dried thyme salt and pepper in a small bowl. This blend creates a flavorful crust that seals in juices during searing. Make sure to mix thoroughly so the spices distribute evenly.

Prepare the honey garlic sauce

Whisk honey tamari vinegar and fresh minced garlic until completely smooth. The sauce should have a consistency that easily coats the back of a spoon. This will eventually reduce to a glossy glaze that clings beautifully to each slice of pork.

Season the meat

Thoroughly coat each tenderloin with the spice mixture working it into every surface. Press firmly with your fingers to help the seasonings adhere. This dry rub creates a flavor foundation that penetrates as the meat cooks.

Master the sear

Heat oil in an oven safe skillet until shimmering but not smoking. Carefully place tenderloins in the hot pan allowing each side to develop a golden brown crust about one minute per side. This step is crucial for flavor development and texture contrast.

Coat with sauce

Remove the pan from heat and pour the honey garlic mixture over the seared pork. Use tongs to rotate the meat ensuring every inch gets coated in the sweet savory mixture. The sauce will begin to bubble and thicken slightly.

Oven roast to perfection

Transfer the entire pan to your preheated oven and roast until the internal temperature reaches exactly 140°F. This takes approximately 15 to 20 minutes depending on the exact size of your tenderloins. Avoid overcooking as pork tenderloin becomes dry quickly.

Rest and reduce

Place the cooked pork on a cutting board and tent with foil allowing the meat to rest while you return the pan to the stovetop. Simmer the remaining sauce until it thickens to a glossy consistency that will beautifully coat each slice.

Slice and serve

Cut the rested pork into half inch medallions revealing the juicy pink center. Arrange on a serving platter and drizzle with the reduced sauce ensuring every piece gets dressed with the irresistible glaze.

The fresh garlic in the sauce is my secret weapon in this recipe. While the dried spices create a wonderful base flavor the minced fresh garlic in the sauce adds bright punchy notes that make this dish memorable. My family now judges all restaurant pork dishes against this recipe and none have compared so far.

Perfect Pairings

This honey garlic pork tenderloin pairs beautifully with sides that complement its sweet and savory profile. Roasted vegetables like Brussels sprouts or carrots roasted in the same oven while the pork cooks make an effortless side dish. For a complete meal add a starch like garlic mashed potatoes or buttered rice to soak up the extra sauce. The tenderloin also works wonderfully sliced and served over a crisp salad with Asian inspired dressing for a lighter option.

Make Ahead Tips

You can prepare both the dry rub and honey garlic sauce up to three days in advance and store them separately in the refrigerator. The pork can even be seasoned with the dry rub and kept covered in the refrigerator for up to 24 hours which actually enhances the flavor. If you want to completely prepare the dish ahead of time cook the pork until just underdone about 135°F internal temperature then refrigerate. When ready to serve reheat in a 300°F oven with the sauce until warmed through.

Troubleshooting

If your sauce seems too thin after reducing you can create a slurry with one teaspoon cornstarch mixed with one tablespoon cold water. Add this to the simmering sauce and it will thicken almost immediately. For those who prefer a more intense garlic flavor try roasting a whole head of garlic until soft and adding the cloves to the sauce before reducing. If you accidentally overcook the pork slice it extra thin and make sure to generously coat with sauce to restore moisture.

Recipe FAQs

→ How do I know when the pork tenderloin is cooked properly?

The pork tenderloin is perfectly cooked when an instant-read thermometer inserted into the thickest part reads 140°F (60°C). After resting for 5-10 minutes, the temperature will rise slightly and the meat will be juicy and slightly pink in the center. If you prefer well-done pork, cook to 145-150°F.

→ Can I prepare any components ahead of time?

Yes! You can mix the dry spice blend and prepare the honey garlic sauce up to 3 days in advance. Store both in separate airtight containers in the refrigerator. You can even season the pork with the spice blend up to 24 hours before cooking and keep it covered in the refrigerator.

→ What can I serve with honey garlic pork tenderloin?

This versatile main dish pairs beautifully with roasted vegetables, mashed potatoes, steamed rice, or a fresh salad. The sauce is delicious drizzled over sides as well. For a complete meal, consider roasted Brussels sprouts, garlic mashed potatoes, or a light quinoa salad.

→ Can I substitute other meats for the pork tenderloin?

Yes, this honey garlic sauce works wonderfully with chicken breasts, salmon fillets, or even firm tofu. Adjust cooking times accordingly - chicken typically needs 20-25 minutes, salmon 12-15 minutes, and tofu about 15 minutes in the oven after searing.

→ How can I thicken the sauce if I don't have cornstarch?

Besides arrowroot powder mentioned in the instructions, you can use tapioca starch, potato starch, or a bit of flour mixed with cold water. Alternatively, simply reduce the sauce longer over medium heat until it reaches your desired thickness - about 5-7 minutes of simmering will create a naturally thickened glaze.

→ Can I make this dish in a slow cooker?

While this dish is best when seared and roasted, you can adapt it for a slow cooker. Sear the seasoned pork first, then place in a slow cooker with the sauce ingredients. Cook on low for 3-4 hours until tender. For the best texture, don't overcook as tenderloin can become dry. Reduce the sauce on the stovetop afterward.