Pork Tenderloin with Honey Garlic Sauce
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
25 mins
-
Total Time
35 mins
-
Servings
5
-
Calories
360 kcal
-
Course
Main Course
-
Cuisine
American
Pork Tenderloin with Honey Garlic Sauce
Description
This recipe applies a simple dry rub of garlic powder, paprika, salt, and black pepper to pork tenderloins, enhancing the natural mild flavor of the meat. Searing the pork in oil in an ovenproof skillet creates a browned exterior that seals juices inside. Garlic is briefly cooked in the skillet before adding the honey-based sauce, which is then reduced to a thin syrup, concentrating the flavors.
The tenderloin roasts until it reaches the ideal internal temperature for juiciness without pinkness or with a slight blush depending on cooking time, then rests to allow juices to evenly distribute. The pork is sliced thickly and tossed in the honey garlic glaze, which delivers layers of sweet, tart, and umami elements from the honey, cider vinegar, and soy sauce.
Serving this pork tenderloin with the silky honey garlic sauce complements its mild texture and forms a flavorful centerpiece. The recipe emphasizes trimming silver skin if present for better texture and suggests alternatives like maple syrup or different vinegars for flavor variations.
Use an internal thermometer to achieve the preferred doneness, and transfer the pork to a baking tray if no ovenproof skillet is available. Pour pan juices into the skillet to make the sauce afterwards. Variations in sauce ingredients can adjust the flavor profile mildly.
Ingredients
- 2 pork tenderloin (pork fillet), 500g/1lb each (Note 1)
- 1 1/2 tbsp olive oil (or butter)
- 3 garlic very finely chopped, cloves
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 Note 2, light or all purpose
- 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
- Trim the silver skin from pork tenderloin for a better texture, although it's optional.
- Use an internal thermometer to remove pork at 155°F (68°C) for no pink or 150°F (65°C) for a slight blush.
- If lacking an ovenproof skillet, roast the pork on a tray and use the juices to make the sauce in a skillet later.
- Cider vinegar can be substituted with white wine, rice, or champagne vinegar; use light soy sauce.
- Honey may be substituted with maple syrup for a different sweetness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
