# 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.

_Dinner_

Prep: 10 min · Cook: 25 min · Total: 35 min · Yields: 4 servings

## Ingredients

- 1 ½ lb pork tenderloin (silver skin removed)
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp smoked paprika
- 2 tbsp olive oil
- 5 cloves garlic (minced)
- 3 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tbsp unsalted butter
- 1 tbsp fresh parsley (chopped, for garnish)

## Instructions

1. Preheat the oven to 400 °F (200 °C).
2. Pat the 1.5 lb pork tenderloin dry with paper towels, then rub all over with the 0.5 tsp salt, 0.25 tsp black pepper, and 0.5 tsp smoked paprika.
3. 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.
4. Heat the 2 tbsp olive oil in an oven-safe skillet over medium-high heat until shimmering.
5. Sear the tenderloin for 2 minutes per side (about 6 minutes total), turning to brown all sides. Transfer the pork to a plate.
6. 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.
7. Pour the honey-soy glaze into the skillet and stir to combine with the garlic. Let it bubble for 1 minute until slightly thickened.
8. Return the seared tenderloin to the skillet and spoon the glaze over the top to coat.
9. 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.

## Tip

> Sear every side of the tenderloin fully before it goes in the oven — that crust is what keeps the glaze from just sliding off during roasting and gives you those lacquered, caramelized edges.

Tags: weeknight, one-pan, 30-minute, comfort-food

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