Pork Tenderloin seasoned with a rub, seared until golden then oven baked in an incredible Honey Garlic Sauce until it’s sticky on the outside and juicy on the inside! A quick and easy pork fillet recipe with high returns for very minimal effort.
Pork tenderloin recipe
Pork tenderloin is like chicken breast – it’s a lean, tender cut of meat and when cooked just right, it’s juicy and succulent.
It is also easy to overcook, and overcooked tenderloin = dry and bland.
Hence the beauty of this pork tenderloin recipe. It’s unbelievable when the pork is cooked perfectly.
But if you go slightly over, no one’s going to notice with this outrageously delicious honey garlic sauce!
What you need
VERY few ingredients! This is another one of those recipes with high returns for low effort – minimal ingredients, less than 10 minutes of active effort for incredible flavours!
How to cook pork tenderloin
The best way to cook pork tenderloin is to start it on the stove and finish it in the oven. Sear the pork first to give it a nice crust (remember, colour = flavour 🙌🏻) then finish cooking it in the oven.
Can’t it be cooked entirely on the stove??
Yep, it sure can, but the outside ring of the tenderloin will be cooked more than ideal by the time the centre is just cooked. Reduce this uneven cooking by bringing the pork to room temperature before cooking.
What about in the oven?
Again, yep, you sure can, but you won’t get the same colour on the surface of the tenderloin so you’ll notice a loss of flavour. But with a sauce this good, it’s forgivable to skip the initial sear! 😇 Directions in the recipe notes.
Look at that sauce glazing the pork!!! Doesn’t it look incredible??!
The Honey Garlic Sauce used in this pork tenderloin recipe has made an appearance in various forms on my website, such as with Salmon, Chicken Breast and as a dipping sauce for the crispiest ever Baked Chicken Wings.
It’s just one of those terrific back pocket sauces that works with virtually every protein. Just a few ingredients that totally transforms when simmered on the stove into a savoury-sweet sauce.
It’s inevitable that it will make yet another appearance one of these days!
What to serve with pork tenderloin
Though you cannot see it properly in the photo above, that yellow/green blur in the background is this Lemon Potato Salad which I added steamed green beans to. A two-in-one carb + veg side that keeps for days, I’m a big fan of those! Here’s a few more:
Kale and Quinoa Salad and Garlic Butter Rice with Kale (kale is a nutrition powerhouse and these are 2 seriously tasty ways to eat it!)
Otherwise, serve it with a fresh garden salad tossed with a fresh vinaigrette like French, Italian or the everyday salad dressing used in this Cabbage Salad.
I’d also recommend something to slop up the sauce with – bread, mashed potato, or Cauliflower Mash. What looks like mash in the photo below is actually Mashed Cauliflower. Carb free, creamy smooth indulgence – you’ll see it in the recipe video! ~ N x ❤️
Watch how to make it
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Pork Tenderloin with Honey Garlic Sauce
Ingredients
- 2 pork tenderloin (pork fillet), 500g/1lb each (Note 1)
- 1 1/2 tbsp olive oil (or butter)
- 3 garlic cloves , very finely chopped
Pork Tenderloin Rub:
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
Honey Garlic Sauce:
- 3 tbsp cider vinegar (Note 2)
- 1 1/2 tbsp soy sauce, light or all purpose (Note 2)
- 1/2 cup honey (or maple syrup)
Instructions
- Preheat oven to 180C/350F.
- Mix Sauce ingredients together.
- Mix Rub ingredients then sprinkle over the pork.
- Heat oil in a large oven proof skillet (Note 3) over high heat. Add pork and sear until golden all over.
- When pork is almost seared, push to the side, add garlic and cook until golden.
- Pour sauce in. Turn pork once, then immediately transfer to the oven.
- Roast 15 – 18 minutes or until the internal temperature is 68C / 155F (Note 4).
- Remove pork onto plate, cover loosely with foil and rest 5 minutes.
- Place skillet with sauce on stove over medium high heat, simmer rapidly for 3 minutes until liquid reduces down to thin syrup.
- Remove from stove, put pork in and turn to coat in sauce.
- Cut pork into thick slices and serve with sauce!
Recipe Notes:
- Cider vinegar – white wine vinegar, rice vinegar or champagne vinegar. OR 2 tbsp normal white vinegar.
- Soy Sauce – Use light or all purpose. Do not use dark soy sauce or sweet soy sauce.
Nutrition Information:
Life of Dozer
I love the robe so much, I got another one and put his name on it. Poor boy, now he’s been named and shamed….😂
made this last Thursday night and my wife said it was the best pork tenderloin she has ever eaten. it was surprisingly easy and quick, this is going into the rotation for sure.
Woo hoo Trace!! That’s great – I am happy you both liked it! N x
Had this for dinner tonight absolutely loved it! thank you for sharing this recipe with us your always my go to for dinner ideas love everything so far
That’s great Julie! I’m happy you like my recipes! N x
purchased almost 5 lbs of purloin in 2 piecees so had to adjust for seasonings and glaze. Came out delicious! This is a keepr1
That’s great Harry! You know I have a sliding scale on my recipes so you can change the quantities! N x
Looked for a new way to use pork tenderloin and I scored when your recipe came up. Great flavor. Excited to try more of your creations
I am glad that you enjoyed it Barb! N x
I made this last month and my family couldn’t get enough. I never really cared for pork loin until I tried this recipe. So good! I’mmaking it agaoin tonight 🙂
Put that song on repeat!!! I’m glad you liked it Kathryn! N x
making tonight
I have made this 4 times and each time have been amazed at how little effort it takes to cook something with such great flavor. My family will now not eat pork tenderloin cooked any other way.
This looks delicious, I have to try it! I have a tenderloin and all the ingredients except for soy sauce!! …I do have Worcestershire sauce though??? If I sub for that, I know it’ll alter the taste a bit but I’m willing to try it still! Lol…. Would I use the same amount as the soy in ur recipe?
You can add it plus some extra salt to taste Shawna! N x
Hi Nagi,
Are there any subs for Soy sauce? We have a soy allergy and I love your recipes. And miss making honey garlic sauce!
Hi M – you could try a soy free coconut aminos available at health food stores. Other options are olive brine and soy free miso and balsamic vinegar but these do alter the flavours of dishes so you would have to experiment! N x
Great recipe, my oven runs a bit hot but the sauce was burnt after 10 mins, do you recommend covering when roasting?
You can or try a smaller pan Clare and turn your oven down a few degrees. N x
Just made this wonderful recipe!!
Will definitely make again, and again, and again. Definitely using this sauce on some salmon for Mother’s Day next Sunday. Thank you for such a flavorful dish!
The ingredients for the honey garlic sauce dont list the garlic but I see garlic cloves in the general ingredients section. I’m confused
The garlic is listed in the first three ingredients in the recipe as you add it after searing the pork then it becomes part of the sauce when you pour in the other ingredients! N x
Don’t judge this recipe by the uncooked sauce. I will not publicly confess to licking the pan…
Do you think you could do a pork loin with this recipe but cook it longer? I saw a suggestion for a different recipe but i reach like the flavor of this recipe.
If you cook this longer I would be concerned about the honey (and the garlic) burning. This is designed for a tenderloin which cooks quickly! N x
Nagi, I’m modifying this recipe for sous vide. Took it through Step 5 and the put it in the sous vide circulator at 135F for 90 minutes. Will let you know how it turns out.
But what I really want to know is WHERE ARE YOU !?
I haven’t gotten any posts from you in weeks.
ARE YOU OK??
Hi Frencesca – let me know how that goes and yes…I am still here!! Just working hard on the cookbook – read more about that if you like! I’ll be back soon!! N x https://promotown.info/4-month-catch-up/%3C/a%3E%3C/p%3E
Nagi, it’s so good to hear from you! I loved reading about the work on your cookbook! Can’t wait to see it!
The pork tenderloin with honey garlic sauce was TO DIE FOR using sous vide.
I put the spice rub on the meat and seared it, made the sauce on the stove top, and poured it into the sous vice bag with the meat. Cooked it at 135F for 90 minutes and then reduced and thickened the sauce. Heaven!
Thanks for the details Francesca!! N x
Great recipe. Step it up with bacon, onion, shiitake mushrooms and Granny Smith apples. All pair very well with pork and this sauce. In the garlic step, add chopped bacon and a sliced Granny Smith apple. While the pork is finishing in the oven, sauté the onions and mushrooms in veggie broth. Then add to the sauce when removing from the oven and finishing on the stove top. It’s like adding a candied bacon to your pork. Pair with a hot honey roasted Brussels sprout, and you have some spice to compliment the sweet.
Thanks for those tips Patrick!! N x
This was beyond amazing. Love your recipes, always packed with so much flavour and the best thing of all they never fail or dissapoint. You are truly the kitchen queen 👑 x
Your Pork Tenderloin with Honey Garlic Sauce looks amazing. I can’t wait to try it on Easter Sunday! Thank you!
I love you Nagi and all of your receipes! I cook them all the time for my family. Are you able please to tell us what the UK equivalents of the cuts of meat you use in your recipes are please? Scotch fillet? No idea? Tenderloin – is that loin roast joint?
Heelllp!
I want to be as good as you haha x
Thank you x
It depends on if you are talking about pork Scotch fillet which is the pork neck or beef Scotch fillet which is the ribeye or boneless sirloin, Gemma. I am working on a post that will show the different cuts with diagrams! N x
You’re amazing! Thank you! I adore all your recipes. X
Really great recipe Nagi thank you! Love your notes, pics and video too, they’re super helpful. I didn’t add the dry rub as I had already bought a pork tenderloin that came in a marinade, but will definitely try the rub next time. Sauce was great and the pork wasn’t dry, the dish went down a treat. Thanks again!
Woo hoo!! I am happy you liked it Sue! N x
I have 2 picky eaters, and I must say I made this recipe and they actually went back for 2nds. Not a bite wasted. Absolutely best pork tenderloin recipe 5star.
I am happy that you enjoyed it Stefanie! N x