This is the most flavorful pork tenderloin you’ll ever make. It’s seasoned with a savory, herby spice blend, seared for a golden crust, and then finished off in the oven with a honey garlic sauce that makes each bite extra delicious!
Pork for dinner just got a whole lot better with this pork tenderloin recipe. Flavor is something I never skimp out on with meaty mains, whether it’s prime rib, beef tenderloin, pork chops, or roast chicken. And in my world, flavor and simplicity go hand-in-hand! There’s no need to slog away in the kitchen for a phenomenal, restaurant-worthy meal. So what makes this recipe so incredibly delicious and amazing? Let me tell you!
- Spice Rub: A handful of dried spices (that I’m sure you have in your spice drawer) are rubbed all over the pork tenderloins to sear in flavor.
- Honey Garlic Sauce: This super simple sauce (only four ingredients!) coats the pork tenderloins, and is then reduced down into the most tantalizing, sticky sweet glaze.
- Quick & Easy: From start to finish this recipe takes less than 30 minutes! But if you want to make it even faster, you can make the spice rub and sauce ahead of time. Then it’s as simple as searing and popping it in the oven for 15 to 20 minutes.
This is one foolproof, perfectly cooked dinner that’s sure to impress. It makes for a great weeknight meal, though I often make it for family and friends during the holidays like Christmas, New Years, and Easter as well!
Pork Tenderloin Ingredients
- Pork Tenderloins: You’ll need two pork tenderloins, about 1 pound each. But make sure you’re not buying pork loin because they are completely different cuts of meat! Pork tenderloin is much leaner and cooks faster.
- Pork Seasoning: A delicious spice blend of garlic powder, sweet paprika, onion powder, dried thyme, kosher salt, and black pepper gives the pork a ton of flavor.
- Honey Garlic Sauce: This is what makes this recipe extra tasty. All that’s needed are honey, tamari soy sauce, apple cider vinegar, and freshly minced garlic.
Find the printable recipe with measurements below.
Equipment You’ll Need
Before we get cooking, here are the two kitchen tools you’ll need to cook your pork tenderloin perfectly — a cast-iron pan and meat thermometer.
- Cast-Iron Pan: Grab an oven-safe skillet as you’ll sear the tenderloin on the stovetop before it finishes in the oven. This cast-iron pan has been my go-to for years!
- Thermometer: This recipe cooks fast in the oven, so an instant read-thermometer is a must to ensure it reaches the proper temperature. But you could also use a probe thermometer to leave in the meat as it cooks
How To Make Pork Tenderloin
Make the seasoning. Preheat the oven to 375°F (190°C). In a small bowl, stir together the garlic powder, sweet paprika, onion powder, dried thyme, kosher salt, and black pepper, and set aside.
Then, make the sauce. Whisk the honey, tamari soy sauce, vinegar, and garlic in a separate bowl and set aside.
Season and sear the tenderloins. Sprinkle the dry spice blend all over the pork, then use your hands to rub it in. Heat the oil in your skillet, add the pork, and cook, turning occasionally, until seared and browned on all sides. This should take about 4 minutes.
Add the sauce. Turn off the stove, add the sauce to the pan, and use tongs to turn the pork in the sauce until it’s fully coated. Transfer the pan to the oven and roast the pork tenderloins for 15 to 20 minutes, or until an instant-read thermometer reaches 140°F (60°C).
Reduce the sauce. Place the skillet back on the stove, remove the pork to a plate, cover with foil, and let it rest for 5 to 10 minutes. Then, simmer the remaining sauce on the stove for 1 to 2 minutes, until slightly reduced and thickened.
Slice and serve. Cut the pork tenderloin across into ½-inch thick slices and arrange on a platter. Drizzle the honey garlic sauce all over, then serve.
Cooking Tip: Remember that pork is a lean cut of meat, and when it’s overcooked it becomes dry, which isn’t very tasty. It’s always best to double-check the doneness with an instant-read thermometer rather than eyeball it. Slightly pink in the middle is okay, and don’t forget there’s carry-over cooking while it rests.
Common Questions
You can roast the pork tenderloins without searing them in the frying pan, but they won’t get that delicious crust on the outside. But if you choose this route, roast them in the oven for about one hour or until they reach 140°F (60°C).
You could cook them in two separate pans on the stove top, then place them in the oven at the same time. If doing it that way, you may need to increase cook time just a couple minutes (use your thermometer to guide you). Alternatively, if you don’t want to use two pans, you could sear all 4 pieces of the tenderloin in the same pan, then place them on a baking sheet in the oven. Just remember that the ones you seared first might need to be removed from the oven first, so as to not overcook.
I love to serve this with a side of cooked vegetables, like garlic sauteed spinach, air fryer Brussels sprouts, or sautéed green beans (for something green), along with this creamy broccoli parmesan risotto, or mashed potatoes or mashed cauliflower to soak up that delicious sauce.
Storage Tips
If there are any leftovers, slice the pork into pieces while it’s still fresh and tender. This will make storing and reheating a breeze.
- Store in the fridge: Store the leftover slices in an airtight container in the fridge for 4 to 5 days.
- Freeze for later: If you want to enjoy them later in the month, they’re perfectly safe to freeze. Let the meat cool, and place it in a freezer-safe container (or vacuum seal if you have that too). It’ll last for up to three months in the freezer.
- How to reheat pork tenderloin: Thaw the pork in the fridge the night before. To reheat, add the slices to a skillet on medium heat, cover the skillet, and flip after a minute or so. You can also reheat in the microwave for 1 to 2 minutes until warmed through.
More Pork Recipes
If you love pork as much as I do, I’ve got plenty more pork recipes to enjoy! Here are the first few dinner ideas I think you should make:
- Slow Cooker Pulled Pork: THIS is how you make tender, fall-apart pulled pork.
- Carnitas: Achieve your favorite Mexican pork with this slow cooker recipe!
- Zuppa Toscana Soup: A cozy, full-meal soup made in one pot.
- Meatballs: A blend of ground beef and pork does wonders for a meaty, juicy meatball.
- Honey Baked Ham: Always a holiday centerpiece.
I hope you love this honey garlic pork tenderloin! If you make it, I’d love to hear your thoughts in the comment box below. Your review will help other readers in the community.
Description
Video
Equipment
- Cast Iron Pan A staple tool I've had in my kitchen for years now.
- Instant Read Thermometer One of my favorite thermometers!
Ingredients
For the pork tenderloin
- 2 (1 pound each) pork tenderloins
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoon extra virgin olive oil
For the honey garlic sauce
- ½ cup honey
- ¼ cup tamari soy sauce, or coconut aminos
- 2 tablespoons apple cider vinegar
- 6 garlic cloves, minced
Instructions
- Make the seasoning. Preheat the oven to 375°F (190°C). In a small bowl, stir together the garlic powder, sweet paprika, onion powder, dried thyme, kosher salt, and black pepper. Set aside.
- Make the sauce. In a medium bowl, whisk together the honey, soy sauce, vinegar, and garlic. Set aside.
- Season the tenderloins. Sprinkle the dry spice blend all over the pork, then use your hands to rub it in.
- Sear the tenderloin. Im a large oven-safe skillet, heat the oil over medium-high heat. Add the pork and cook, turning occasionally, until seared and browned on all sides, about 4 minutes total.
- Add the sauce. Turn off the stove, add the sauce to the pan, and use tongs to turn the pork in the sauce, until fully coated. Transfer the pan to the oven and roast the pork tenderloins for 15 to 20 minutes, or until an instant-read thermometer reaches 140°F (60°C).
- Reduce the sauce. Place the skillet back on the stove, remove the pork to a plate, cover with foil, and let it rest for 5 to 10 minutes. Simmer the remaining sauce on the stove for 1 to 2 minutes, until slightly reduced and thickened. Alternatively, you can add a little cornstarch or arrowroot powder to the sauce to thicken it into a glaze.
- Slice and serve. Cut the pork tenderloin across into ½-inch slices and arrange on a platter. Drizzle the honey garlic sauce all over, then serve.
Nutrition
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I have made this dish five times now. And every single time it has been perfect. It is now my go to recipe when I have friends over that I know I want something special. The other great part it. It is so easy and a lot of steps you can make ahead like the sauce. But to be honest, there’s not one recipe that I have tried of Lesa’s that I haven’t loved. I have her cookbook, but I end up going and using most of her recipes that she post online lol
I’m so glad you’re loving this pork tenderloin recipe so much, Melinda!
I have made your Honey Garlic Pork Tenderloin at least 5 times now. We absolutely love it! It’s quick and easy to make, and always turns out perfect. I always use the leftovers in a stir fry. Thank you for all your wonderful recipes.
Wow, I’m so glad you’re enjoying this pork tenderloin recipe so much! Love the way you utilized the leftovers as well, Peggy.
Every recipe I have tried has been wonderful but this is our favorite. The pork idea so tender and the taste is amazing. We have made this one several times and will make it again.
Great to hear, Melissa! I’m glad you found a pork tenderloin recipe you can make again and again.