This roasted pork tenderloin is seasoned with homemade dry rub, seared, and then roasted until golden brown in honey garlic sauce, producing a juicy and gooey delight. This is a quick and easy recipe that your family will love!
Pork has a tendency to dry out, but not this honey garlic roasted pork tenderloin! It’ll impress you, not only with flavor but with how juicy and tender it is.
Table of Contents
INGREDIENTS FOR THE ROASTED PORK TENDERLOIN WITH HONEY GARLIC SAUCE
This recipe uses very few ingredients and you need less than 10 minutes of active effort to prepare the roasted pork tenderloin to get incredible flavors!
- Pork tenderloin – You’ll need two pork tenderloins about 500g/1lb each. Be sure they’re both trimmed and nice.
- Olive oil – For searing the pork
- Garlic – Use freshly minced garlic or finely chopped for the best garlicky flavor.
- Dry Rub seasoning – A dry rub seasoning is a simple way to add a ton of flavor to the pork.
- Honey – A sweet and super flavorful base for our sauce.
- Coconut aminos – Sometimes called coconut soy sauce. You can use normal soy sauce instead.
- Apple Cider Vinegar – The bright, tanginess of cider vinegar cuts the sweetness from the honey. You can also use lemon, wine vinegar, or rice vinegar.
HOW TO MAKE ROASTED PORK TENDERLOIN WITH HONEY GARLIC SAUCE
The optimal method for preparing pork tenderloin involves searing it on the stovetop and then finishing it in the oven to your preferred level of doneness.
- Start with preheating the oven to 180°C/350°F.
- In a small bowl or a jar, add all the sauce ingredients, and mix well to combine.
- Prepare the dry rub. Then, rub it generously all over the pork tenderloins and massage it with your fingers to ensure it covers the meat.
- Heat the oil in a large oven-proof skillet (such as a cast-iron skillet) over high heat. Add the pork tenderloin and let sear for 3-4 minutes, turning the meat to brown on all sides.
5. After browning the pork tenderloin, push it to the side, add and cook garlic until golden. Pour and coat the sauce over the pork. Transfer to the oven immediately.
6. Roast for 15 to 18 minutes. Check for doneness with a meat thermometer. It should read 68°C/155°F at the thickest part.
7. Remove the pork tenderloins from the skillet, cover loosely with aluminum foil, and let it rest for about 5-10 min.
8. Reduce the sauce to a syrup consistency.
9. Before serving, coat the pork tenderloin in the sauce and cut it into thick slices. Pour the rest of the sauce over the pork slices.
TIPS FOR THE ROASTED PORK TENDERLOIN RECIPE:
- If you don’t have a skillet that is oven-proof, you can sear the pork tenderloin in a regular skillet. Then transfer the meat and sauce to a buttered roasting pan or casserole dish.
- I like to let the roasted pork tenderloin rest for about 5-10 minutes before slicing it. When you are roasting or grilling meat, the moisture inside needs time to redistribute itself through the meat. Therefore, if you cut the meat right away, the juice (liquid) from it will run out and this will make it drier than it should be. By letting your meat rest for a few minutes, the moisture will be reabsorbed and the meat will become juicier and more tender.
- The internal temperature of roasted pork tenderloin (using a meat thermometer inserted in the middle of the thickest part):
- For well done it takes about 16 to 18 minutes to roast in the oven. The internal temperature of the roasted pork tenderloin should be 68°C/155°F. After 5 minutes of resting, it should reach 70°C/158°F
- For medium it takes about 13 minutes to roast in the oven. The internal temperature of the roasted pork tenderloin should be 65°C/149°F. After 5 minutes of resting, it should reach 68°C/155°
WHAT TO SERVE WITH ROASTED PORK TENDERLOIN WITH HONEY GARLIC SAUCE
I recommend serving roasted pork tenderloin with something to mix the sauce, such as Mashed Potatoes or Cauliflower Purée. It can also be paired with rice, a fresh green salad, or steamed vegetables. For a low-carb option, substitute white rice with Cauliflower Rice or Broccoli Rice.
HOW TO STORE LEFTOVERS
Leftover roasted pork tenderloin will last in an airtight container in the fridge for 3-4 days or in the freezer for 4-6 months. To reheat, thaw overnight in the fridge if frozen, then warm either in the microwave or in the oven until heated through.
MORE DINNER RECIPES
- Pork with Mustard Sauce
- Honey Orange Glazed Salmon
- Carne Asada
Roasted Pork Tenderloin With Honey Garlic Sauce
Print Pin RateEquipment
- cast iron skillet
Ingredients
- 2 pork tenderloins, 500g/1lb each
- 1 ½ tbsps olive oil, or butter
- 3 garlic cloves, minced or finely chopped
DRY RUB SEASONING:
- ½ tsp garlic powder
- ½ tsp sweet paprika
- ½ tsp salt, or to taste
- ½ tsp ground pepper
GARLIC AND HONEY SAUCE:
- 3 tbsps apple cider vinegar, or lemon, white wine vinegar, rice vinegar
- 1 ½ tbsps coconut aminos, or soy sauce
- ½ cup honey
Instructions
- Preheat the oven to 180°C/350°F
- In a small bowl or a jar, add all the SAUCE ingredients, and mix well to combine.
- Mix together DRY RUB ingredients and rub it generously all over the pork tenderloins and massage it with your fingers to ensure it covers the meat.
- Heat the oil in a large oven-proof skillet (such as a cast-iron skillet) over high heat. Add the pork tenderloin and let sear for 3-4 minutes, turning the meat to brown on all sides.
- When the pork is browned, push it to the side, add the garlic, and cook it until golden brown.
- Pour the sauce to the skillet. Turn and coat the pork with the sauce. Transfer to the oven.
- Roast for 13 to 18 minutes or until the internal temperature is 68°C/155°F for well done or 65°C/149°F for medium. (See tips about temperatura and timing on the blog.)
- Remove the pork tenderloins from the skillet and place it on a plate. Cover loosely with aluminum foil, and let it rest for about 5-10 min.
- Place the skillet with the sauce on the stove over medium heat, and cook briefly for 3 minutes until the liquid reduces to a thin syrup.
- Remove sauce from heat, add pork, and turn to coat in sauce.
- Before serving, cut it into thick slices. Pour the rest of the sauce over the pork slices.
