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. It’s great for a Thanksgiving dinner that’s not turkey, Christmas dinner, New Year’s, 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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Easy tenderloin recipe. I put the rub on the night before. It was delicious.
Glad this recipe worked out great, Linda!
Made this for New Years dinner and it was absolutely the best pork tenderloin that we’ve ever tasted! Followed the recipe without changing anything and it turned out fantastic!
Yay, love to hear that! So glad you enjoyed it, Lee. And Happy New Year!
Fantastic!!! Initially I found the sauce a bit flat, so I added a touch of salt, red wine vinegar, and Worcestershire sauce to brighten it up a bit. As the pork was resting, I put the remaining sauce into my mushroom gravy. On a whim, I added a splash of vodka to the sauce and had it reduce a bit. Such a beautiful rich gravy for the pork and mashed taters!!! WOWZA!!! And this all happened in our small 5th wheel camper…..even better!
Glad you found what works for you with the red wine vinegar and Worcestershire sauce, Kelly!
Excellent recipe! Very flavorful and tender! Thanks for another great recipe.
Of course! Glad you loved this pork tenderloin!
would I be able to substitute the honey with something else? Maybe maple syrup? Unfortunate my belly can’t digest honey or other high fructose foods.
Hi Bev – yes, you could try swapping the honey for maple syrup. If you do, let us know how it turns out!
I was hoping to make this for Christmas. Can I make it a little ahead of time and keep it warm until guest arrive or will it dry out?
Hi Lauren – yes, you can make this a little bit ahead of time. The meat stays pretty juicy. Enjoy!
⭐️⭐️⭐️⭐️⭐️
I made this Honey Garlic Pork Tenderloin for dinner for 6 guests I had never cooked for before, and it was an absolute hit — everyone loved it! Not a single plate came back with leftovers, and several guests even asked for the recipe.
What I appreciated the most is how easy and quick this dish was to prepare, with very little cookware and almost no cleanup, yet the final result tasted restaurant-quality. The flavors were perfectly balanced, the meat was juicy and tender, and it looked beautiful on the plate.
Thank you for sharing such a simple, foolproof recipe that delivers such impressive results. I’ll definitely be making this again!
Hi Silvia – Thanks so much for leaving a review and happy to hear this was such a hit for your dinner party!
pork tenderloin looks so yummy, all my favorite ingredients!
Enjoy, Dianne!
Love the flavor profile of this pork tenderloin recipe. Easy, fast weeknight dinner. I did struggle with the sauce, but will make recommended temperature adjustments next time. Will definitely make again.
Glad this worked out great for the perfect weeknight dinner idea, Kim!
Best Pork Tenderloin Ever! I’ve made a lot of Pork tenderloin recipes over the years. None compare to this very savory, wonderfully simple dish to prepare. This is company worthy folks and it’s now my absolutely favorite way to cook pork tenderloin. Thank you, thank you, thank you for this fabulous recipe!
I’m so thrilled you loved the recipe, Grace! And I agree, this is an easy recipe that I make for guests all the time as well. It definitely impresses them. :)
We have made honey garlic, pork tenderloin several times. It’s great.
Hi Marilyn – I’m so happy you love it!
This recipe was so easy to make and so full of flavour. Absolutely will make it again and for leftovers it’s delicious.
My whole family loved it. The tenderloin was juicy and you’ll want to scrape the sauce into a bowl because people will want to add drizzle more on their meat.
Perfect recipe! Thank you Lisa.
Wonderful, I’m so glad the whole family loved this pork tenderloin, Linda!
This was really good and easy to make. I just did one tenderloin but did the sauce ingredients for two. I used my cast iron skillet which went from the stove top into the oven. Also despite the honey, it was easy to clean up afterwards.
Always a smart idea to make a bit more of this amazing sauce! ;)
My wife has made this a few times and its awesome! Its her favourite recipe, but the last two times we struggled with the sauce. It was turning into a black gluey substance. When the pork was resting the sauce was cooking on heat setting 4 (out of 8) Any ideas what we might he doing wrong?
Hi – it sounds like the temp may still be a bit too hot if it’s going gluey. I’d just reduce the heat a bit more. But happy you’ve been loving this recipe!
Can this recipe be made in the crockpot
The best ever pork tenderloin recipe! I’ve been cooking all my life (I’m 80) and I don’t believe I’ve ever cooked such a wonderful pork tenderloin. Because the reviews were so positive, I followed the recipe exactly (a rarity for me) and, after cooking and serving for dinner tonight, I will make this again and again. I made up the dry rub about noon and rubbed it all over the tenderloins (after removing the silver skin). I kept it in the fridge until about an hour before preparing to allow it to come to room temperature. I have a 12″ cast iron skillet that I’ve used for years and that size was perfect for two tenderloins. While the meat rested after coming out of the oven, I had the sauce on a low simmer on the stove. By the time the meat was sliced, it had reduced perfectly and, instead of drizzling the sauce onto the meat, I put it in a gravy boat so that everyone could help themselves. I served it with mashed potatoes and roasted carrots. We had five adults and had nothing left – everyone raved!
Wonderful! I’m so happy to hear this pork tenderloin was much loved at the table. And brilliant idea to serve the sauce in a gravy bowl!
Hi I was excited to try this with my new cast iron frypan,
It turned out ok….but the garlic burned in the sauce which was disappointing I’m not sure what I did wrong.
I used convection roast to cook it perhaps that was too intense?
Thanks
Hi Marg – yes, it sounds like your heat was a bit too intense. But that’s an easy fix for next time! :)
Easy! Really tasty!
Hi,
This looks and sounds incredible! Could you do this with pork loin chops(boneless)? I have a lot them in my freezer to use up.
Thank you!
Hi Sandra – I haven’t tried this recipe yet with pork loin chops, so can’t comment on timing, but yes, the sauce would still work with that!
FAMILY LOVES IT!! EVEN MY PICKY EATERS! Sauce didn’t get as thick as I hoped, but I didn’t try the corn starch either. Next time! Made little red potatoes with the same seasoning as the rub, and salad. Delicious. Can’t wait to try more of your recipes. We will definitely make this again.
I’m so glad you and your family loved this pork tenderloin, Chantelle!
My Oh My! Another good one, Lisa. Because I’m always cooking new things, my husband is worried he’ll never have this again. 😊. I promised him he would. This was amazing and so so simple! Served with mashed potatoes and a lovely roasted delicata squash. Delightful! I’m sure this sauce would be great with chicken too! You’re the best!!! I keep saying, I’d love to meet you as my Orange County neighbor.
What a fabulous fall meal you created, Marie! I’m so glad you and your husband enjoyed this pork tenderloin.
Lisa, I assume you have been to the Mariners Farmers Market on Saturday’s. At the main entrance every week there will be a line of people waiting to buy these eggs that are fabulous. Well, along with that, the vendor sells meats, chicken, etc. I purchased the pork tenderloin from them and WOW…with this recipe was out of this world! Great quality of anything you purchase from them. 😋
Wow, thanks for letting me know, Marie! I’ll definitely have to give that pork tenderloin a try!
Could you sear the pork and put it in the refrigerator overnight or for several hours and then finish the recipe? I like to have a clean kitchen before guests arrive.
Hi Maryann – I understand you on wanting the clean kitchen, but for food safety reasons I don’t recommend doing that.
I don’t eat pork. How would this be adapted to a turkey tenderloin? Would cooking time or temp need adjustment? Sounds so yummy!! Thanks!
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!
Wow! This pork Tenderloin recipe was delicious! My husband and son said they loved it! I plan to make it again for company. I love how fast and easy it is. I made the recipe as written except I only had 1/4 cup of honey, so to make up for the rest of the honey I used apricot jam. It was perfect! Thank you for this great recipe! ❤️
This will be the perfect meal to serve for company. Enjoy, Sharon!
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.
I don’t t have a cast iron pan..any suggestions as I want to makethis
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.