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Honey Garlic Pork Tenderloin

Honey garlic pork tenderloin roasted in the oven until glossy, caramelized, and amber-brown with a shiny sticky glaze. Sliced to reveal a juicy blush-pink interior at 145°F.
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Prep Time 10 minutes
Cook Time 25 minutes
rest 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

pork tenderloins
  • 2 lb pork tenderloins About 1 lb each
  • 0.25 Salt and pepper To taste
  • 2 tbsp olive oil
Honey Garlic Glaze
  • 4 tbsp honey
  • 4 garlic Minced
  • 2 tbsp soy sauce
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 0.5 tsp red pepper flakes
  • 1 sesame seeds For garnish
  • 1 green onions For garnish

Equipment

  • 1 cast iron skillet

Method
 

Roast prep and sear
  1. Preheat the oven to 400°F, and set an oven rack in the middle position for even browning.
  2. Season the tenderloins with salt and pepper all over.
  3. Heat the olive oil in an oven-safe skillet over medium-high heat, then sear the tenderloins for 2 minutes per side until golden.
Glaze and roast
  1. Mix honey, minced garlic, soy sauce, Dijon mustard, apple cider vinegar, and red pepper flakes until smooth.
  2. Brush half of the glaze over the seared pork, coating the surface evenly.
  3. Transfer the skillet to the oven and roast for 18–22 minutes, brushing with the remaining glaze halfway through.
  4. Roast until the internal temperature reaches 145°F, and look for a caramelized, shiny amber glaze.
Rest, slice, and garnish
  1. Rest the pork for 5 minutes before slicing so the juices settle.
  2. Garnish with sesame seeds and green onions, then slice to show the juicy blush-pink interior.

Notes

Pro tip: brush the glaze during roasting in two coats for a deeper amber sheen without burning the honey; if the top browns too quickly, loosely tent with foil. Store leftovers in the refrigerator up to 3 days; freeze cooked tenderloin slices for up to 2 months. For a lower-sodium option, use reduced-sodium soy sauce in the glaze.