Honey Garlic Pork Tenderloin

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This is the most flavorful pork tenderloin you’ll ever make. It’s seasoned with a savory, herby spice blend, seared for a golden crust, and then finished off in the oven with a honey garlic sauce that makes each bite extra delicious!

Honey garlic pork tenderloin on a plate.
Photo: Gayle McLeod

Pork for dinner just got a whole lot better with this pork tenderloin recipe. Flavor is something I never skimp out on with meaty mains, whether it’s prime rib, beef tenderloin, pork chops, or roast chicken. And in my world, flavor and simplicity go hand-in-hand! There’s no need to slog away in the kitchen for a phenomenal, restaurant-worthy meal.

So what makes this recipe so incredibly delicious and amazing? Let me tell you!

  • Spice Rub: A handful of dried spices (that I’m sure you have in your spice drawer) are rubbed all over the pork tenderloins to sear in flavor.
  • Honey Garlic Sauce: This super simple sauce (only four ingredients!) coats the pork tenderloins, and is then reduced down into the most tantalizing, sticky sweet glaze.
  • Quick & Easy: From start to finish this recipe takes less than 30 minutes! But if you want to make it even faster, you can make the spice rub and sauce ahead of time. Then it’s as simple as searing and popping it in the oven for 15 to 20 minutes.

This is one foolproof, perfectly cooked dinner that’s sure to impress. It makes for a great weeknight meal, though I often make it for family and friends during the holidays like Christmas, New Years, and Easter as well!

Ingredients for honey garlic pork tenderloin.

Pork Tenderloin Ingredients

  • Pork Tenderloins: You’ll need two pork tenderloins, about 1 pound each. But make sure you’re not buying pork loin because they are completely different cuts of meat! Pork tenderloin is much leaner and cooks faster.
  • Pork Seasoning: A delicious spice blend of garlic powder, sweet paprika, onion powder, dried thyme, kosher salt, and black pepper gives the pork a ton of flavor.
  • Honey Garlic Sauce: This is what makes this recipe extra tasty. All that’s needed are honey, tamari soy sauce, apple cider vinegar, and freshly minced garlic.

Find the printable recipe with measurements below.

Equipment You’ll Need

Before we get cooking, here are the two kitchen tools you’ll need to cook your pork tenderloin perfectly — a cast-iron pan and meat thermometer.

  • Cast-Iron Pan: Grab an oven-safe skillet as you’ll sear the tenderloin on the stovetop before it finishes in the oven. This cast-iron pan has been my go-to for years!
  • Thermometer: This recipe cooks fast in the oven, so an instant read-thermometer is a must to ensure it reaches the proper temperature. But you could also use a probe thermometer to leave in the meat as it cooks

How To Make Pork Tenderloin

Make the seasoning. Preheat the oven to 375°F (190°C). In a small bowl, stir together the garlic powder, sweet paprika, onion powder, dried thyme, kosher salt, and black pepper, and set aside.

Spice rub in a bowl.

Then, make the sauce. Whisk the honey, tamari soy sauce, vinegar, and garlic in a separate bowl and set aside.

The sauce in a bowl for pork tenderloin.

Season and sear the tenderloins. Sprinkle the dry spice blend all over the pork, then use your hands to rub it in. Heat the oil in your skillet, add the pork, and cook, turning occasionally, until seared and browned on all sides. This should take about 4 minutes.

Adding seasoning to pork tenderloin.

Add the sauce. Turn off the stove, add the sauce to the pan, and use tongs to turn the pork in the sauce until it’s fully coated. Transfer the pan to the oven and roast the pork tenderloins for 15 to 20 minutes, or until an instant-read thermometer reaches 140°F (60°C).

Cooked pork tenderloin in a pan.

Reduce the sauce. Place the skillet back on the stove, remove the pork to a plate, cover with foil, and let it rest for 5 to 10 minutes. Then, simmer the remaining sauce on the stove for 1 to 2 minutes, until slightly reduced and thickened.

Cooking sauce in a pan.

Slice and serve. Cut the pork tenderloin across into ½-inch thick slices and arrange on a platter. Drizzle the honey garlic sauce all over, then serve.

Cooking Tip: Remember that pork is a lean cut of meat, and when it’s overcooked it becomes dry, which isn’t very tasty. It’s always best to double-check the doneness with an instant-read thermometer rather than eyeball it. Slightly pink in the middle is okay, and don’t forget there’s carry-over cooking while it rests.

Sliced pork tenderloin with sauce.

Common Questions

Can I skip the searing step and just bake this in the oven?

You can roast the pork tenderloins without searing them in the frying pan, but they won’t get that delicious crust on the outside. But if you choose this route, roast them in the oven for about one hour or until they reach 140°F (60°C).

Can I cook 3 to 4 pork tenderloins at the same time?

You could cook them in two separate pans on the stove top, then place them in the oven at the same time. If doing it that way, you may need to increase cook time just a couple minutes (use your thermometer to guide you). Alternatively, if you don’t want to use two pans, you could sear all 4 pieces of the tenderloin in the same pan, then place them on a baking sheet in the oven. Just remember that the ones you seared first might need to be removed from the oven first, so as to not overcook. 

What should I serve with this?

I love to serve this with a side of cooked vegetables, like garlic sauteed spinach, air fryer Brussels sprouts, or sautéed green beans (for something green), along with mashed potatoes or mashed cauliflower to soak up that delicious sauce.

Sliced pork tenderloin with mashed potatoes.

Storage Tips

If there are any leftovers, slice the pork into pieces while it’s still fresh and tender. This will make storing and reheating a breeze.

  • Store in the fridge: Store the leftover slices in an airtight container in the fridge for 4 to 5 days.
  • Freeze for later: If you want to enjoy them later in the month, they’re perfectly safe to freeze. Let the meat cool, and place it in a freezer-safe container (or vacuum seal if you have that too). It’ll last for up to three months in the freezer.
  • How to reheat pork tenderloin: Thaw the pork in the fridge the night before. To reheat, add the slices to a skillet on medium heat, cover the skillet, and flip after a minute or so. You can also reheat in the microwave for 1 to 2 minutes until warmed through.

More Pork Recipes

If you love pork as much as I do, I’ve got plenty more pork recipes to enjoy! Here are the first few dinner ideas I think you should make:

  • Slow Cooker Pulled Pork: THIS is how you make tender, fall-apart pulled pork.
  • Carnitas: Achieve your favorite Mexican pork with this slow cooker recipe!
  • Meatballs: A blend of ground beef and pork does wonders for a meaty, juicy meatball.
  • Honey Baked Ham: Always a holiday centerpiece.

I hope you love this honey garlic pork tenderloin! If you make it, I’d love to hear your thoughts in the comment box below. Your review will help other readers in the community.

Slices of honey garlic pork tenderloin.

Honey Garlic Pork Tenderloin

4.96 from 42 votes
Prep: 10 minutes
Cook: 25 minutes
Rest Time: 10 minutes
Total: 45 minutes
Servings: 6 servings
Author: Lisa Bryan

Description

This is the best pork tenderloin recipe you'll ever make. It's seasoned with a savory, herby spice blend, seared for a golden crust, and then baked with the best honey garlic sauce. Watch the video below to see how I make it in my kitchen!

Video

Equipment

Ingredients 
 

For the pork tenderloin

For the honey garlic sauce

Instructions 

  • Make the seasoning. Preheat the oven to 375°F (190°C). In a small bowl, stir together the garlic powder, sweet paprika, onion powder, dried thyme, kosher salt, and black pepper. Set aside.
    Mixing spice rub in a bowl.
  • Make the sauce. In a medium bowl, whisk together the honey, soy sauce, vinegar, and garlic. Set aside.
    Honey garlic sauce in a bowl.
  • Season the tenderloins. Sprinkle the dry spice blend all over the pork, then use your hands to rub it in.
    Seasoned pork tenderloin on a plate.
  • Sear the tenderloin. Im a large oven-safe skillet, heat the oil over medium-high heat. Add the pork and cook, turning occasionally, until seared and browned on all sides, about 4 minutes total.
    Searing pork tenderloin in a pan.
  • Add the sauce. Turn off the stove, add the sauce to the pan, and use tongs to turn the pork in the sauce, until fully coated. Transfer the pan to the oven and roast the pork tenderloins for 15 to 20 minutes, or until an instant-read thermometer reaches 140°F (60°C).
    Cooking pork tenderloin in sauce.
  • Reduce the sauce. Place the skillet back on the stove, remove the pork to a plate, cover with foil, and let it rest for 5 to 10 minutes. Simmer the remaining sauce on the stove for 1 to 2 minutes, until slightly reduced and thickened. Alternatively, you can add a little cornstarch or arrowroot powder to the sauce to thicken it into a glaze.
    Cooked sauce in a pan.
  • Slice and serve. Cut the pork tenderloin across into ½-inch slices and arrange on a platter. Drizzle the honey garlic sauce all over, then serve.
    Pork tenderloin on a white plate.

Nutrition

Calories: 324kcal | Carbohydrates: 26g | Protein: 33g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 1009mg | Potassium: 666mg | Fiber: 1g | Sugar: 23g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 2mg
Course: Dinner
Cuisine: American
Keyword: Pork Tenderloin, Pork Tenderloin Recipe
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating




87 Comments

  1. Love this recipe. Even my fussy husband likes it. The whole recipe was easy and came together quickly. I used a cast iron skillet so there was no need to reduce the sauce when it came out of the oven. It was perfectly moist and it tasted great.5 stars

  2. Just made this for my hubby for Valentine’s Night dinner. It looked lovely and I absolutely loved your directions and notes – the best ever. I only had ONE pork tenderloin so I halved the sauce however I think that is where I made my mistake as it caramelized almost to a hardened point (there just wasn’t enough to keep it soft while the pork was finishing off.) I, personally would use soy sauce (as I LOVE my salt). It was a beautiful presentation and I will make it again but with some additions. I thank you so much and look forward to more of you recipes!4 stars

    1. Hi Pamela – Happy to hear this recipe worked out great for Valentine’s dinner! As for the sauce, I would stick to the recipe as is to avoid that from happening again.

  3. YUM!!! Thank you Lisa–another great recipe! My husband said that this one is definitely a keeper to put on repeat. It was fork tender and delicious. I used Coconut Aminos in place of the Tamari Soy Sauce, and thickened the sauce with a bit of Arrow Root Powder–it worked great!5 stars

  4. I made this tonight, and OMG! Best pork tenderloin I have ever made. The recipe is simple, and the outcome is fantastic! My sauce wouldn’t thicken, but still tasted great!5 stars

  5. Made this for dinner tonight. A little heavy on the garlic, so I think next time I will use 2-3 cloves. Also, I want to experiment with the sauce, maybe add some grated ginger for an Asian flavor, or maybe some pineapple and pineapple juice for a Polynesian flare. Next time, I might do this with chicken, instead of pork. So many possibilities…5 stars

  6. Absolutely delicious! We made this for our Christmas dinner, and it was an absolute hit!! We’ve already made it a second time in the last few weeks, and it will definitely be made again soon!5 stars

  7. What a hit!! Wow!! This sauce and rub were fabulous!!! Recipe I’d think would work for just about anything too. You’ve done it again LIsa. 👏👏😋5 stars

  8. SPECTACULAR. Your recipes never disappoint and this one is no exception. This will be on repeat for my family for sure! We love teriyaki salmon, so I’ll be using that sauce on ALL proteins!5 stars

  9. My husband loves pork tenderloin. I’ve been making it for him for years. This recipe is by far our favorite! When I am out of honey I use agave. The sauce is a bit runnier but I thicken it up with a teaspoon of cornstarch and pour it over the pork. So yummy ☺️

      1. Made this for new years weekend. It turned out so well! I had never cooked pork tenderloin before and this recipe was fool proof and so quick to make! The tenderloin was so juicy and tender. Thanks for another great recipe Lisa!5 stars

      2. Hi Melissa – Great to hear your new years dinner was a success with this pork tenderloin!

  10. Yum! Absolutely delicious! Just made this tonight. I was a little nervous learning a few cooking skills but it was surprisingly easy. Love and will make again! Definitely a meal you could make to impress. Husband said yes, you can make this again!5 stars

  11. Hello! I am extremely new to cooking and I (thought) I followed the recipe exactly but the sauce burned really bad in the oven and was not edible to eat with the pork. Any suggestions??4 stars

    1. Hi Cass – your oven might cook a bit hotter. You can try reducing the temperature a bit next time. Also, make sure your pan isn’t too big, just big enough to fit the pork.

  12. So delicious and flavorful. This is an easy recipe to make and it’s absolutely delicious. My family loved it!!5 stars

  13. I made this for a formal dinner NYE for friends. So tender and flavorful! Leftovers are out of this world! 10 out of 10. I was nervous because it was the first time I made it. No need to be nervous. Lisa’s recipes are always spot on.5 stars

  14. This recipe was easy and delicious! Perfect for meal preppers as you can enjoy on night 1 and then refrigerate (or freeze for later). Looks fancy but it is easy!
    Like all her recipes – this came out as described!

  15. Just made this last night and it was delicious! The meat is so tender with wonderful flavor. I have just one question though. The sauce burned on the edges of my cast iron skillet after cooking the meat for 20 minutes. I think next time, I’ll reserve half of the sauce, heat it up in a saucepan, and then add it back to the dish when it comes out of the oven. Any other ideas or suggestions to help prevent it from burning? To be fair, I made one pork tenderloin but didn’t cut the sauce recipe in half.5 stars

  16. Can I just say this recipe is dynamite!!! Wow! I made this today and I’m blown away by how amazing this pork tenderloin turned out!! Thank you for sharing such an awesome recipe!!!5 stars

  17. Wow, this pork recipe is amazing! My mother made it last night. It’s so tender and flavorful. Definitely a fast favorite!5 stars

  18. I’ve never been much of a pork fan but I took a chance and made this for the first time for Christmas dinner and it was a huge success! I was so pleasantly surprised at how tender and delicious it turned out, and my whole family agreed! It will definitely be on our menu again and again.5 stars

      1. So all I had was a pork loin roast, 20 oz. I seared it with all the seasonings you had listed, then made it according to the recipe. I roasted it for 25 minutes and it turned out really good! Thank you for the recipe, it’s definitely a keeper.

  19. Another amazing recipe! This came together fast and easy with all of my pantry staples! This is going to become a weeknight favorite for my family5 stars

  20. I’m not usually a fan of pork in general but this recipe was DELICIOUS! Huge hit for my family, even my toddler enjoyed it. Thanks for sharing!5 stars

  21. This was for supper Saturday night. Big win! Got compliments from both my husband and my 27-year-old son. First time making it and it was wonderful and easy. I don’t have a lot of stuff that goes from stovetop to oven so I used my Dutch oven and it worked perfectly. This one will definitely happen repeatedly in our home.5 stars

    1. Love to hear it was a win! So happy your whole family loved it, Pat. And yes, a Dutch oven works great as well. Enjoy!

  22. Absolutely perfect! Such an easy meal and most of the ingredients were already in my pantry. The meat is tender and the sauce is so flavorful. My entire family enjoyed it. We paired it with garlic sautéed spinach and rice.5 stars

  23. Your site is unique in many ways! Creator, recipe developer, teacher, expert presenter, and beautiful formats, coupled with outstanding teaching videos. I have been cooking for 65 years and you have shown me just how much I still have to learn. Thank you Lisa for entering a crowded food/recipe community and delivering so much to viewers.

  24. 100% recommend this recipe! The pork was so flavorful! The spices and sauce complimented each other perfectly! Severed with rice and a beet salad. Will be making this again and again! Thank you Lisa!5 stars

  25. Great main course that was quick and easy to make. The sauce compliments the pork seasoning very well. Delicious and everyone loved it. Served it with asparagus and baked yams. Pork tenderloin is usually on sale, so this will definitely be made again.5 stars

  26. Wow! This was absolutely amazing! My son came home from college and I wanted to make something healthy, quick and obviously delicious. He’s homesick and sick of cafeteria food. This did not disappoint! I’m pretty sure he ate an entire tenderloin. Thanks for a great recipe. This will be a keeper for sure!5 stars

  27. I gave a five star although I haven’t yet tried this but I know it’s going to be delicious. Anything with garlic and honey is mine to claim! I’m going make a slight change since I’m a family of *just me*. I’m going to slice my loin into a serving size or two and take it from there. This will also allow me to use my small counter top oven and use remaining loin in soup, stir- fry, etc. Gotta be thrifty! Thank you!5 stars

    1. I’m excited for you to try this pork tenderloin recipe! Be sure to report back on how it turns out, Susan.

  28. I made this for dinner tonight and it was fantastic! I followed the recipe exactly and used a meat probe to ensure it was cooked to 145F. Served with mashed potatoes and air fryer brussel sprouts. We look forward to making this for family. Thank you, Lisa!5 stars

    1. Hi Lisa – I’m so glad your pork tenderloin was a success! Excited to hear what your family thinks of it next.

  29. This recipe is fantastic. My picky kids ate every bite. I’ll be making this regularly. I paired it with buttered rice and roasted carrots.

    1. Hi Christina – I love the pairing with the rice and roasted carrots! Glad this pork tenderloin was a success.

  30. The sauce was so delicious. I used regular soy sauce and skipped salt on the pork. Your recipes are always spot on. Thank you.

    1. Just made this tonight and it was a hit for the whole family. Quick, easy and DELICIOUS!! Definitely going to make this again and again.5 stars