Honey Garlic Pork Tenderloin
Juicy pork tenderloin glazed in a sticky honey-garlic sauce that caramelizes beautifully in the oven. Fast enough for a weeknight, impressive enough for company.
Ingredients
- 1 ½ lbpork tenderloin(silver skin removed)
- ½ tspsalt
- ¼ tspblack pepper
- ½ tspsmoked paprika
- 2 tbspolive oil
- 5 clovesgarlic(minced)
- 3 tbsphoney
- 2 tbspsoy sauce
- 1 tbspapple cider vinegar
- 1 tspDijon mustard
- 1 tbspunsalted butter
- 1 tbspfresh parsley(chopped, for garnish)
Method
- 01
Preheat the oven to 400 °F (200 °C).
- 02
Pat the 1 ½ lb pork tenderloin dry with paper towels, then rub all over with the ½ tsp salt, ¼ tsp black pepper, and ½ tsp smoked paprika.
- 03
Whisk together the 3 tbsp honey, 2 tbsp soy sauce, 1 tbsp apple cider vinegar, and 1 tsp Dijon mustard in a small bowl. Set the glaze aside.
- 04
Heat the 2 tbsp olive oil in an oven-safe skillet over medium-high heat until shimmering.
- 05
Sear the tenderloin for 2 minutes per side (about 6 minutes total), turning to brown all sides. Transfer the pork to a plate.
- 06
Reduce heat to medium. Add the 1 tbsp unsalted butter to the same skillet, then add the 5 cloves minced garlic and cook for 30 seconds, stirring constantly, until fragrant but not browned.
- 07
Pour the honey-soy glaze into the skillet and stir to combine with the garlic. Let it bubble for 1 minute until slightly thickened.
- 08
Return the seared tenderloin to the skillet and spoon the glaze over the top to coat.
- 09
Transfer the skillet to the oven and roast for 12–15 minutes, or until an instant-read thermometer inserted at the thickest point reads 145 °F (63 °C).
- 10
Remove from the oven and spoon any pan glaze over the tenderloin. Rest for 5 minutes before slicing.
- 11
Slice into medallions, drizzle with remaining pan sauce, and garnish with the 1 tbsp fresh parsley.
Adapted from public domain & community sources