Pork Tenderloin seasoned with a rub, seared until golden then oven baked in an incredible Honey Garlic Sauce until it’s sticky on the outside and juicy on the inside! A quick and easy pork fillet recipe with high returns for very minimal effort.
Pork tenderloin recipe
Pork tenderloin is like chicken breast – it’s a lean, tender cut of meat and when cooked just right, it’s juicy and succulent.
It is also easy to overcook, and overcooked tenderloin = dry and bland.
Hence the beauty of this pork tenderloin recipe. It’s unbelievable when the pork is cooked perfectly.
But if you go slightly over, no one’s going to notice with this outrageously delicious honey garlic sauce!
What you need
VERY few ingredients! This is another one of those recipes with high returns for low effort – minimal ingredients, less than 10 minutes of active effort for incredible flavours!
How to cook pork tenderloin
The best way to cook pork tenderloin is to start it on the stove and finish it in the oven. Sear the pork first to give it a nice crust (remember, colour = flavour 🙌🏻) then finish cooking it in the oven.
Can’t it be cooked entirely on the stove??
Yep, it sure can, but the outside ring of the tenderloin will be cooked more than ideal by the time the centre is just cooked. Reduce this uneven cooking by bringing the pork to room temperature before cooking.
What about in the oven?
Again, yep, you sure can, but you won’t get the same colour on the surface of the tenderloin so you’ll notice a loss of flavour. But with a sauce this good, it’s forgivable to skip the initial sear! 😇 Directions in the recipe notes.
Look at that sauce glazing the pork!!! Doesn’t it look incredible??!
The Honey Garlic Sauce used in this pork tenderloin recipe has made an appearance in various forms on my website, such as with Salmon, Chicken Breast and as a dipping sauce for the crispiest ever Baked Chicken Wings.
It’s just one of those terrific back pocket sauces that works with virtually every protein. Just a few ingredients that totally transforms when simmered on the stove into a savoury-sweet sauce.
It’s inevitable that it will make yet another appearance one of these days!
What to serve with pork tenderloin
Though you cannot see it properly in the photo above, that yellow/green blur in the background is this Lemon Potato Salad which I added steamed green beans to. A two-in-one carb + veg side that keeps for days, I’m a big fan of those! Here’s a few more:
Kale and Quinoa Salad and Garlic Butter Rice with Kale (kale is a nutrition powerhouse and these are 2 seriously tasty ways to eat it!)
Otherwise, serve it with a fresh garden salad tossed with a fresh vinaigrette like French, Italian or the everyday salad dressing used in this Cabbage Salad.
I’d also recommend something to slop up the sauce with – bread, mashed potato, or Cauliflower Mash. What looks like mash in the photo below is actually Mashed Cauliflower. Carb free, creamy smooth indulgence – you’ll see it in the recipe video! ~ N x ❤️
Watch how to make it
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Pork Tenderloin with Honey Garlic Sauce
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!
Recipe Notes:
- 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:
Life of Dozer
I love the robe so much, I got another one and put his name on it. Poor boy, now he’s been named and shamed….😂
I made this tonight with the lemon potato salad. Amazing! I tend to overcook pork tenderloin (to the point of almost giving up on this meat entirely) but I adhered to your timing and temp and it turned out perfectly. The sauce was divine – flavorful and not too sweet. But the real hit (in my mind) was the lemon potato salad. I only had time to marinate the potatoes for about 15 minutes in the dressing (I got home a little late from work) and it was still incredible – honestly, the best non-mayo potato salad I’ve ever had. It was fresh and lemony but not tart or bitter. . I’m going to be making this quite a bit this summer because it’s so versatile – probably trying out your suggested variations. Thank you for yet another great dinner recipe!
It’s a game changer isn’t it Cheryl! I almost prefer this to creamy potato salads… (almost) 😂
Hi Nagi, are the oven temperatures for a fan forced oven?…or should I reduce the temperature by 20 degrees… cheers, Dani
Hi Dani! Either fan or standard, same temp 🙂 The cook time difference is so small, I don’t factor it in for this recipe! N x
Thank you! Can’t wait to try it. Love your recipes x
Hi Nagi, I made this and it was so delicious 😋 I would like to make it for a dinner party. Could I sear 6 x tenderloins 2 hours prior and then bake in the oven just before serving? Any advice appreciated! Dani
This was delicious. Did baked sweet potato, went beautifully with glaze! Thanks Nagi. Great as always.
Thanks so much for the feedback Beth!
Every one of your recipes have been a success with my family but this one was the absolute favourite!
Wahoo thanks so much for letting me know!
Wow I loved this dish so much!!! I never tried cooking with pork tenderloin before but your recipe was soo easy and love that the ingredients are pantry staples.
Paired it with Asian slaw salad…
thank you!!!!
Another fantastic recipe from Nagi! I’ve never really liked pork tenderloin before but the sauce on this one and the cooking technique really made the difference. thanks again
I’m so glad you loved it Claudia!
Love this recipe
Thanks Sharon ❤️
Haven’t made the recipe yet, but love DOZER’S robe. I have one for my little guy too!!
😂 awesome Mary!
The years have taught me to blindly follow Nagi‘s recipes, but I did a bit of a double-take and re-checked the recipe several times while measuring out the half cup of honey. My fears were unfounded and dinner was delicious (and not overly sweet)! It‘s on the make again list.
I’m so glad you loved it Nomes!
Another great recipe, served with noodles and stir fried veg which went together very well, will definitely be making again
Awesome Sue!
Nagi, I’ve been a massive fan and follower /user of yours for a long time now. I have enjoyed waiting for your next recipe and enjoyed reading and cooking them, for which I am extremely grateful, but alas I can no longer cope with the mind blowing invasion of adverts, which are now being planted in the middle of the recipes!!! And will not clear without constant touching the X by which time I’m too annoyed to carry on with the recipe! So sorry ,and I really mean that, but I’m unsubscribing, thank you for the last few years recipes, good luck God bless. P.S. I have recommended you to loads of people .😘
Hi Steve, I’m sorry to hear that the ads annoy you, I am currently reviewing the digital ads protocol on my site and hopefully you’ll find the new way in which they are displayed less annoying (if you ever come back here!). But I do thank you for the polite feedback. All the best! – Nagi x
I agree! The ads make so many sites unreadable and, therefore, I don’t read them. So counterproductive. I know ads are important but hitting us over the heads with them will just make us go away. This is a general comment, not aimed just at this particular site. So glad you are taking steps to change it. Very glad to have found your site, Nagi. Best to you always – from California.
If I could give this recipe 100 stars I would!!! I made this tonight and it was by far the best pork tenderloin recipe I have ever made!!! The meat was so tender and flavourful. I followed the recipe exactly, cooked it for 15 mins and it was perfect! I will definitely be making this again! Thank you so much for another great recipe!!
Oh woah what a great compliment! I’m so happy you enjoyed it Alana!
Hi Nagi,
I made this tonight for dinner…wow, absolutely delicious.
I served it up with roasted vegetables, fantastico😄.
Yet another keeper.
Have a good weekend.
Thanks again.
Phil x
I’m so glad you loved it Phil!!
Hey Nagi,
This was so easy and delicious! I served it with roasted green beans and potato pancakes (great to mop up the sauce). My husband ended up licking his plate and also the pan…at the table haha. Many thanks!
Greetings from The Netherlands!
Great idea Daphne, sounds like you nailed it!
Hi Nagi – looks yumm! Do you think this would work in a largish dutch oven? I just don’t have an oven proof skillet in Australia…
Hi Janis! The one I use is normally is called a Lodge which is sold in Australia and it’s $30 at Victoria’s Basement 🙂 Best money I ever spent! It will last me forever I’m sure. But yes it will be fine in a dutch oven but reduce the oven cook time by a couple of minutes because all that extra cast iron around the tenderloins will probably make it cook faster (because cast iron retains so much heat!)
Thanks Nagi 😀 I have a couple of the Lodge skillets here in USA plus an aebleskiver pan… but not in Australia… Guess I could drag one home but being lazy… and I have a dutch oven…
Glad I came back ! Idiot child that I am had never heard of Lodge but sure know Victoria’s Basement ! Guess where I am going 🙂 ?
Thank you for adding the calorie intake 🙂 cant wait to try it
It’s a good low cal one!! N x
Hi Nagi, thanks once again for another high calibre recipe. Yumm, I know now what I am going to do with my pork fillet in the freezer.
Just a question, what would you recommend in place of paprika, as it doesn’t agree with my finicky digestive system. Many thanks, Julie
Hi Julie! Just skip it 🙂 It will still be super tasty! N x
Thanks Nagi, will let you know how it went. x
I’ve never cooked pork tenderloin but this recipe has me ready to take the plunge. Question though. Where’s the garlic in the honey garlic sauce??
Absolutely delicious! Was so easy and and ready in no time. You could serve this to company and they would think you catered it in from a nice restaurant. Nagi, this is the third recipe that I have made of yours and they are all excellent. Thanks and keep those recipes coming!
What a wonderful compliment, thank you Angela! I’m so pleased you enjoyed it 🙂 N x
hi Jordan! It’s at the top under pork, it gets sautéed separately 🙂 N x
Bet that feels so comfy, Dozer ! Thought you had a similar yellow one before – perhaps not so smart with all those edgings ? Tell Mommy I have just put a pork fillet on my next shopping list for a very simple dish I have not made quite that way before . . .
I got him ANOTHER one… good to have an extra on hand, he uses it almost every day in winter!
pork only has to be 145f. what is wrong with pink and juicy?
Nothing! I have the pink and juicy internal temp in the notes 🙂 N x
Dozer – “named and shamed” pffff!!!!!! Made my day
I’m telling you, he secretly loves it and wears it with PRIDE!!! 😂😂😂