Pork Tenderloin with Honey Garlic Sauce
Seared pork tenderloin roasts in a honey garlic sauce until glazed and juicy. Serve thick slices with extra sauce.
By Cookin' Kitchen
- Total: 40 minutes
- Servings: 5 servings
Recipe
Pork Tenderloin with Honey Garlic Sauce
Seared pork tenderloin roasts in a honey garlic sauce until glazed and juicy. Serve thick slices with extra sauce.
Cookin' · https://cookin.club/recipes/pork-tenderloin-with-honey-garlic-sauce
- Prep
- 10 minutes
- Cook
- 25 minutes
- Rest
- 5 minutes
- Total
- 40 minutes
- Servings
- 5
Ingredients
For 5 servings
Pork Tenderloin Rub
Honey Garlic Sauce
Instructions
Step 1: Preheat the oven to 180°C/350°F.
Step 2: Mix the sauce ingredients together.
Step 3: Mix the rub ingredients, then sprinkle the rub over the pork.
Step 4: Heat the oil in a large ovenproof skillet over high heat. Add the pork and sear until golden all over.
Step 5: When the pork is almost seared, push it to the side of the skillet. Add the garlic and cook until golden.
Step 6: Pour in the sauce. Turn the pork once, then immediately transfer the skillet to the oven.
Step 7: Roast for 15–18 minutes, or until the internal temperature reaches 68°C/155°F.
Tip: Check the temperature in the middle of the thickest part of the pork.
Step 8: Transfer the pork to a plate, cover loosely with foil, and rest for 5 minutes.
Step 9: Place the skillet with the sauce on the stove over medium-high heat. Simmer rapidly for 3 minutes, until the liquid reduces to a thin syrup.
Step 10: Remove the skillet from the heat. Return the pork to the skillet and turn it to coat in the sauce.
Step 11: Cut the pork into thick slices and serve with the sauce.
Notes
Notes and substitutions
Trim away the thin, transparent silver skin before cooking if present; trimming excess fat is optional. Pork tenderloin is long and thin, unlike the thicker pork loin.
For the cider vinegar, use white wine vinegar, rice vinegar, or champagne vinegar, or use 2 tablespoons of regular white vinegar. Use light or all-purpose soy sauce, not dark or sweet soy sauce. Maple syrup can replace the honey.
If you do not have an ovenproof skillet, transfer the seared pork to a baking tray. After roasting, pour the tray juices into a skillet to make the sauce.
For pork with no pink, remove it from the oven at 155°F/68°C; after resting, it should reach 160°F/70°C. For a slight blush, remove it at 150°F/65°C; after resting, it should reach 155°F/68°C.
Serve with bread, mashed potatoes, or cauliflower mash to enjoy the sauce, or pair with a salad or vegetables.
Nutrition per serving
- Calories
- 360 kcal
- Fat
- 9 g
- Saturated fat
- 4 g
- Carbohydrates
- 29 g
- Sugar
- 28 g
- Protein
- 38 g
- Sodium
- 661 mg
- Cholesterol
- 127 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Pork tenderloin is seared until golden, then roasted in a sweet-savory honey garlic sauce. Slice it thickly and spoon the glossy sauce over the top.
For the best color and flavor, sear the pork in an ovenproof skillet before transferring it to the oven. A meat thermometer helps you check the temperature at the thickest part.
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