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Honey Garlic Pork Tenderloin

Honey garlic pork tenderloin with a sticky, shiny amber glaze caramelized in the oven for juicy blush-pink slices. Sear first, then roast until it reaches 145°F and brush on glaze halfway through.
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Prep Time 10 minutes
Cook Time 25 minutes
rest 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pork tenderloin
  • 2 lb pork tenderloin about 1 lb each
Seasoning
  • salt and pepper to taste
Searing oil
  • 2 tbsp olive oil
Honey Garlic Glaze
  • 4 tbsp honey
  • 4 cloves garlic, minced minced
  • 2 tbsp soy sauce
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 0.5 tsp red pepper flakes
  • sesame seeds for garnish
  • green onions for garnish

Equipment

  • 1 cast iron skillet

Method
 

Preheat and sear
  1. Preheat the oven to 400°F. Pat the pork tenderloins dry and set aside so the seasoning sticks.
  2. Season tenderloins with salt and pepper. Make sure the surface looks evenly speckled.
  3. Heat olive oil in an oven-safe skillet over medium-high heat and sear tenderloins 2 minutes per side until golden all over. You should see deep browning around the edges.
Glaze and roast
  1. Mix honey, minced garlic, soy sauce, Dijon mustard, apple cider vinegar, and red pepper flakes until smooth. It should look glossy and pourable.
  2. Brush half of the glaze over the seared pork. The glaze will cling immediately and start turning tacky.
  3. Transfer the skillet to the oven and roast 18–22 minutes at 400°F, brushing with remaining glaze halfway through. Roast until the internal temperature reaches 145°F and the glaze is shiny amber.
Rest and garnish
  1. Rest the pork 5 minutes before slicing. Juices should settle and the exterior glaze should look set and glossy.
  2. Slice and garnish with sesame seeds and green onions. Finish with a fresh pop of green and lightly nutty specks on top.

Notes

Pro tip: brush the glaze halfway through only after the pork has started roasting, so it caramelizes into a sticky, shiny layer instead of burning. Store leftovers in a sealed container in the refrigerator up to 3 days; freeze yes (up to 2 months) and reheat gently to avoid drying. For a lower-sugar option, replace honey with an equal-measure honey alternative made for baking and roasting.