Pork Tenderloin with Honey Garlic Sauce
User Reviews
5.0
1,197 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
35 mins
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Servings
5
-
Calories
360 kcal
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Course
Main Course
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Cuisine
American
Pork Tenderloin with Honey Garlic Sauce
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Recipe VIDEO above. Tender, succulent pork fillet seasoned with a rub, seared until golden then baked in a Honey Garlic Sauce until sticky on the outside and juicy on the inside. Simply incredible! (And really, it's SIMPLE!)
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Ingredients
- 2 pork tenderloin (pork fillet), 500g/1lb each (Note 1)
- 1 1/2 tbsp olive oil (or butter)
- 3 garlic cloves , very finely chopped
Pork Tenderloin Rub:
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
Honey Garlic Sauce:
- 3 tbsp cider vinegar (Note 2)
- 1 1/2 tbsp soy sauce, light or all purpose (Note 2)
- 1/2 cup honey (or maple syrup)
Instructions
- Preheat oven to 180C/350F.
- Mix Sauce ingredients together.
- Mix Rub ingredients then sprinkle over the pork.
- Heat oil in a large oven proof skillet (Note 3) over high heat. Add pork and sear until golden all over.
- When pork is almost seared, push to the side, add garlic and cook until golden.
- Pour sauce in. Turn pork once, then immediately transfer to the oven.
- Roast 15 - 18 minutes or until the internal temperature is 68C / 155F (Note 4).
- Remove pork onto plate, cover loosely with foil and rest 5 minutes.
- Place skillet with sauce on stove over medium high heat, simmer rapidly for 3 minutes until liquid reduces down to thin syrup.
- Remove from stove, put pork in and turn to coat in sauce.
- Cut pork into thick slices and serve with sauce!
Notes
- Pork tenderloin preparation (also called pork fillet) - if you see a thin transparent skin on it (that's called the silver skin) it is best to trim that off before cooking (but not a major deal if you don't). Some butchers do, some don't. Trimming excess fat is optional.
- Note: Tenderloin is not the same as pork loin. Tenderloin is long and thin, loin is fatter. For loin, try this Slow Cooker Honey Butter Pork Loin recipe.
- Subs:
- Ovenproof skillet - if you don't have one, just transfer pork to tray to bake. Once baked, pour any juices on the tray into the skillet to make the sauce.
- Internal Temperature of Cooked Pork (using a meat thermometer inserted into the middle of the thickest part)
- * For no pink (pictured), take it out of the oven when the internal temperature of the pork is 155F/68C - around 16 to 18 minutes. After 5 minutes rest, it will be 160F/70C which is just cooked beyond pink (ie optimum juiciness without pinkness).
- * For a slight blush of pink, take it out of the oven when the internal temperature of the pork is 150F/65C - takes 13 minutes. After 5 minute rest, it will be 155F/68C (which is just pink, as juicy as pork tenderloin can be).
- Nutrition per serving, assuming 5 servings (200g/7oz pork per person)
- Cider vinegar - white wine vinegar, rice vinegar or champagne vinegar. OR 2 tbsp normal white vinegar.
- Soy Sauce - Use light or all purpose. Do not use dark soy sauce or sweet soy sauce.
Nutrition Information
Show Details
Calories
360cal
(18%)
Carbohydrates
29g
(10%)
Protein
38g
(76%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Cholesterol
127mg
(42%)
Sodium
661mg
(28%)
Potassium
749mg
(21%)
Sugar
28g
(56%)
Vitamin A
220IU
(4%)
Vitamin C
0.7mg
(1%)
Calcium
16mg
(2%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360cal | 18% |
| Carbohydrates | 29g | 10% |
| Protein | 38g | 76% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 127mg | 42% |
| Sodium | 661mg | 28% |
| Potassium | 749mg | 16% |
| Sugar | 28g | 56% |
| Vitamin A | 220IU | 4% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
1,197 reviews
Excellent
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