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….😂
I made this today and my family loved it, it is so succulent and delicious. I served it with chargrilled courgette salad and spuds.
I made this tonight but my sauce went like toffee when spooned it over the meat. What did I do wrong. Would like to make again as really easy and very yummy
Hi Barbara, sounds like it’s reduced too far causing it to go to a toffee state, try turning down the heat and not letting the sauce reduce as much 🙂 N x
Thank you, I will try that
Like all the recipes on Tin Eats this is a keeper. I’ve been hooked on Nagi’s cooking since I found my nirvana, her Mongolian Lamb and Cashew Chicken masterpieces. Just like Yee’s Palace!!!
Hi Nagi, my twin daughters and I LOVE your recipes! Can I just check this pork tenderloin is baked at 180 NOT fan forced?
Hi Kate – same oven temp for all ovens here 🙂 N x
Simple recipe but with a fantastic final effect. Good to show off during a date or a dinner.
Wow! So good!!
Great recipe. I made this one night and my son who is a professional chef loved it. Thank you Nagi for sharing this.
This recipe is absolutely is amazing and so easy.
Thank you for another great recipe Nagi
This recipe is so easy and yummy. Perfect for a busy mid week meal. My fussy 3 yr old had seconds and thirds! Big Thumbs up!
Made this yesterday for dinner. It was a hit. My husband thought I had marinaded it for hours as he loved the sauce.
Easy quick meal. Loved it!!!
This recipe was easy ,quick and absolutely delicious!!! This would impress any company. I served it with Macaroni Grills spinach orzo salad that I had googled. Can’t wait to make it again!!!!
Another winner recipe. We loved it.
Thanks so much for letting me know Melissa, that’s awesome! N x
Our favourite recipe to make on a Sunday, best done with a bottle of wine.
We serve it with classic French pomme puree and simple braised leaks.
Thanks for the recipe Tin!!!
Lid on or off?
No lid required here Carrie. N x
Loved this recipe! I cooked it this evening and it was a huge hit! I will be making it again for sure. What a useful sauce! Thank you.
I used pork loin and the slow cooker for this recipe It was beautifully tender and the sauce was great..
really good!
Loved it. But a warning. Don’t overdo the final simmer on the sauce! I served my wife the meal with a wonderful tasting toffee on the side. Delicious but ….
Oh no Rob, sounds like it’s reduced to far!! N x
Loved this. Never cooked this cut before and the soy, garlic and cider vinegar sauce is amazing. Amazing meal ready in half an hour
Love this recipe, so easy to do.
First time I followed exactly and served with the cauliflower and potatoes.
Hope you don’t mind but…………………………………………………Second time I used Chinese 5 spice for the rub and replace half the honey with Hoisin sauce, served with rice and stir fried veggies.
Either way is delicious:)
Sounds fab Mike!! N x