Honey Garlic Pork Tenderloin (Print)
Juicy tenderloin seasoned with herbs, seared golden, and glazed with a sweet-savory honey garlic sauce for a delicious dinner.
# Ingredients:
→ Pork Tenderloin
01 -
2 pork tenderloins (450g each)
02 -
1 teaspoon garlic powder
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1 teaspoon sweet paprika
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1 teaspoon onion powder
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1 teaspoon dried thyme
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1 teaspoon kosher salt
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½ teaspoon freshly ground black pepper
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2 tablespoons extra virgin olive oil
→ Honey Garlic Sauce
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½ cup honey
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¼ cup tamari soy sauce or coconut aminos
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2 tablespoons apple cider vinegar
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6 garlic cloves, minced
# Directions:
01 -
Preheat the oven to 190°C. In a small bowl, combine garlic powder, sweet paprika, onion powder, dried thyme, kosher salt, and black pepper. Mix thoroughly.
02 -
In a medium bowl, whisk together honey, soy sauce, apple cider vinegar, and minced garlic until well incorporated. Set aside.
03 -
Sprinkle the dry spice blend evenly over both tenderloins. Use your hands to massage the seasonings into the meat, ensuring complete coverage.
04 -
Heat olive oil in a large oven-safe skillet over medium-high heat. Add the tenderloins and sear until browned on all sides, approximately 4 minutes total, turning occasionally for even browning.
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Turn off the heat. Pour the honey garlic sauce into the skillet and use tongs to rotate the tenderloins until fully coated with sauce.
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Transfer the skillet to the preheated oven and roast for 15-20 minutes, until an instant-read thermometer inserted into the thickest part registers 60°C.
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Remove the pork to a plate and tent with foil to rest for 5-10 minutes. Meanwhile, return the skillet to the stovetop and simmer the remaining sauce for 1-2 minutes until slightly reduced and thickened.
08 -
Slice the tenderloins crosswise into 1.25 cm medallions and arrange on a serving platter. Generously drizzle with the reduced honey garlic sauce before serving.
# Notes:
01 -
For a thicker glaze, add a small amount of cornstarch or arrowroot powder to the sauce while reducing.
02 -
Let the pork rest after cooking to ensure the juices redistribute throughout the meat.