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Honey Garlic Pork Tenderloin

Honey garlic pork tenderloin with a sticky, caramelized glaze that turns shiny amber in the oven. Sear for deep browning, roast to 145°F, then slice to reveal juicy blush-pink pork with a sweet-garlic coating.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Pork tenderloins
  • 2 lb pork tenderloins About 1 lb each.
Seasoning
  • 0.25 salt and pepper To taste; season both sides and ends.
Searing
  • 2 tbsp olive oil Use in the skillet to build a golden crust.
Honey Garlic Glaze
  • 4 tbsp honey Provides the caramelized amber shine.
  • 4 clove garlic Minced.
  • 2 tbsp soy sauce Adds savory depth to the sweet glaze.
  • 1 tbsp Dijon mustard Helps emulsify and thicken the glaze.
  • 1 tbsp apple cider vinegar Balances sweetness with tang.
  • 0.5 tsp red pepper flakes Optional heat.
Garnish
  • 1 sesame seeds Sprinkle on top after resting.
  • 1 green onions Thinly sliced; sprinkle after resting.

Equipment

  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat the oven to 400°F so it’s ready for roasting as soon as the pork is seared.
Season and sear
  1. Season the tenderloins with salt and pepper to taste, covering all sides and ends.
  2. Heat the olive oil in an oven-safe skillet over medium-high heat and sear the tenderloins for 2 minutes per side until golden all over.
Glaze and roast
  1. Mix the honey, garlic, soy sauce, Dijon mustard, apple cider vinegar, and red pepper flakes, then brush half of the glaze over the seared pork.
  2. Transfer the skillet to the oven and roast for 18–22 minutes, brushing with the remaining glaze halfway through, until the internal temperature reaches 145°F.
Rest, slice, and garnish
  1. Rest the pork for 5 minutes before slicing so the juices settle and the glaze stays glossy.
  2. Slice and garnish with sesame seeds and green onions, then serve while the glaze is still caramelized and shiny.

Notes

Pro tip: brush the glaze during the roast (halfway through) so it caramelizes instead of burning; use an instant-read thermometer to hit 145°F. Refrigerate leftovers in a sealed container for up to 3 days (reheat gently). Freezing is not recommended for best glaze texture. Dietary swap: use tamari instead of soy sauce for a gluten-free option if needed.