Honey Garlic Pork Tenderloin

Sweet, savory, and impossibly juicy — this Honey Garlic Pork Tenderloin is lacquered in a glossy caramelized glaze that turns an affordable cut into something extraordinary. Fragrant garlic and herbs roast alongside the pork, and the honey glaze caramelizes into sticky, charred edges. It’s weeknight-easy but tastes like a special occasion.

Ingredients

• 2 pork tenderloins (about 1 lb each), silver skin removed
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1/3 cup honey
• 5 garlic cloves, minced
• 3 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp fresh thyme leaves
• 1 tsp fresh rosemary, finely chopped
• 1/2 tsp red pepper flakes (optional)
• 2 tbsp butter
• 2 tbsp fresh parsley, chopped, for garnish

Instructions

1. Prep the oven: Preheat the oven to 400°F (200°C).
2. Season the pork: Pat the tenderloins dry and season all over with salt and pepper.
3. Sear for color: Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the tenderloins 2-3 minutes per side until golden brown all over.
4. Make the glaze: In a small bowl, whisk together the honey, minced garlic, soy sauce, vinegar, Dijon, thyme, rosemary, and red pepper flakes.
5. Glaze and roast: Pour the glaze over the seared tenderloins in the skillet. Transfer to the oven and roast 15-20 minutes, basting once halfway, until the internal temperature reaches 140°F.
6. Rest: Transfer the tenderloins to a cutting board, tent loosely with foil, and rest 10 minutes (the temperature will rise to a juicy 145°F).
7. Finish the sauce: While the pork rests, simmer the pan glaze over medium heat with the butter for 2-3 minutes until slightly thickened and glossy.
8. Slice and serve: Slice the tenderloin into 1/2-inch medallions, drizzle with the warm honey-garlic sauce, and garnish with fresh parsley.

Pro tip: Pull the pork at 140°F, not 145°F — carryover heat during the rest brings it to a perfect blush-pink 145°F without drying out.

Estimated nutrition per serving: 460 calories, 40g protein, 24g carbs, 22g fat.