Quick, simple, and perfect when paired with a potato side dish, this honey-glazed pork tenderloin will surely be on your weekly menu!
I made this honey-glazed pork tenderloin a while ago, but forgot all about in until I was reorganizing my food folder. Thankfully, I wrote down the ingredients and instructions on our white board and took a photo of it for evidence. I do remember Mr. TCW really enjoying it but noting he wanted more of the delicious sauce. UPDATE: Made this recipe again and TOTALLY forget to make more sauce 😉
This honey-glazed pork tenderloin paired perfectly with my easy and basic roasted potatoes!
To change things up, I recommend only putting half the sauce onto the tenderloin while it bakes and reserving the rest to top onto your completed dish later. I mean, you may have enough liquid left in the pan after it cooks, but at that high of temperatures, it is not unusual for the honey to crisp onto the tinfoil. UPDATE: Sauce will always be limited with this recipe, however, you could cook a batch of it in a small saucepan to top onto your pork 🙂
You can also cook the tenderloin at a lower temperature, around 350 F. for a longer length of time. I prefer the higher temperatures so I can have dinner completed faster, but up to you! The lower temperatures may stop the honey from burning onto the foil (don't worry, it won't destroy your dish!) Adding more oil to your sauce is also an option but I feel that just makes the dish heavier. Since revisiting this recipe I just basted the meat more often (about every 5 minutes) so the honey did not burn to the bottom of the pan.
- 2 pork tenderloin, silver skin removed
- 2 tbsp. soy sauce
- 1 tsp. rice wine vinegar
- 1 tsp. coarse whole grain mustard
- 1 tbsp. hoisin sauce
- ¼ cup honey
- 3 garlic cloves, minced
- 1 tsp. sriracha sauce
- 1 tbsp. avocado oil (or of your choosing)
- Preheat oven to 400F. Line a baking dish with aluminum foil or parchment paper for easy clean up.
- Combine all the ingredients except the pork tenderloin in a small mixing bowl. Place pork into dish and cover with half the sauce. Cook for 10 minutes, baste, and cook for another 15 minutes, basting every 5 minutes to prevent the honey from burning (it will probably begin to stick to the pan but don't worry, the bitterness will stay away.) Pork is done when it reaches 145F internally.
- Allow to rest for 10 minutes. Slice and serve with potatoes!
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 353Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 62mgSodium: 1156mgCarbohydrates: 42gFiber: 1gSugar: 38gProtein: 24g
I find pork tenderloin goes on sale a lot and it is a really easy meat to cook (and overcook.) Make sure to keep a thermometer on hand. You can always take the tenderloin out a bit early and allow it to rest; the internal temperatures will continue to climb. Plus, roasting it in the oven leaves you time to create an awesome side dish or dessert while you wait!