Juicy, caramelized, and packed with sweet-savory flavor, this Honey Garlic Glazed Pork Tenderloin is a weeknight winner that tastes like a special-occasion dinner. A quick sear locks in the juices, then a sticky honey-garlic glaze finishes in the oven for tenderloins with a gorgeous golden crust. Simple ingredients, one pan, and dinner on the table in about 30 minutes.
Ingredients
- 2 pork tenderloins (about 1 lb / 450 g each)
- 1/3 cup honey
- 5 cloves garlic, minced
- 3 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- 1 teaspoon fresh thyme leaves
Instructions
- Make the glaze: In a small bowl, whisk together the honey, minced garlic, soy sauce, Dijon mustard, apple cider vinegar, smoked paprika, and half of the chopped parsley and thyme. Set aside.
- Sear the tenderloin: Pat the pork tenderloins dry and season all over with salt and black pepper. Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the tenderloins for 2–3 minutes per side until nicely browned.
- Glaze and roast: Reduce the heat to medium. Pour the honey-garlic glaze over the tenderloins, turning to coat. Transfer the skillet to a preheated oven at 400°F (200°C) and roast for 12–15 minutes, basting once halfway through, until the internal temperature reaches 145°F (63°C).
- Rest and slice: Transfer the tenderloins to a cutting board and let them rest for 5 minutes to redistribute the juices. Slice into 1-inch medallions.
- Serve with pan juices: Spoon the warm, sticky pan juices over the sliced pork and garnish with the remaining fresh parsley and thyme. Serve with roasted vegetables, mashed potatoes, or rice.
Tip: Don’t skip the resting step — it keeps the tenderloin juicy. Leftovers make fantastic sandwiches the next day.
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