Honey Garlic Glazed Pork Tenderloin

Prep Time: 15 minutes
Cook Time: 25–30 minutes
Servings: 4–6

This pork tenderloin is seared until golden, then roasted in a sweet and savory honey garlic glaze. Slice it into thick medallions and spoon the warm pan sauce over the top.

Ingredients

• 2 pork tenderloins, about 1–1¼ lb each
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• ¼ cup honey
• 3 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 2 tablespoons butter
• 1 teaspoon finely chopped fresh rosemary
• 1 tablespoon chopped fresh parsley

Instructions

1. Preheat the oven to 400°F (200°C). Pat the pork dry and remove any silver skin. Season all over with the salt, pepper, smoked paprika, and garlic powder.
2. Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the tenderloins for 2–3 minutes per side, turning until browned all over.
3. Reduce the heat to medium. Add the garlic to the skillet and stir for about 30 seconds, just until fragrant.
4. In a small bowl, whisk together the honey, soy sauce, brown sugar, Dijon mustard, apple cider vinegar, and Worcestershire sauce. Pour the mixture around the pork. Add the butter and rosemary, then spoon some glaze over the tenderloins.
5. Transfer the skillet to the oven. Roast for 15–20 minutes, spooning the glaze over the pork once or twice, until a thermometer inserted into the thickest part reads 145°F (63°C).
6. If you want a darker finish, brush the pork with more glaze and broil for 1–2 minutes. Watch closely: the honey can burn quickly.
7. Transfer the pork to a cutting board and rest for 5–10 minutes. If the pan sauce needs thickening, simmer it briefly on the stovetop, stirring until glossy.
8. Slice the pork into thick medallions. Spoon the warm glaze over the top and sprinkle with parsley.

Tips

• Check the temperature early if your tenderloins are small; they can cook faster than expected.
• Let the pork rest before slicing so the juices settle.
• Use low-sodium soy sauce if you prefer a less salty glaze.
• If the sauce thickens too much, stir in a tablespoon or two of water before serving.

Storage

Store leftover pork with its sauce in an airtight container in the refrigerator for 3–4 days. Reheat gently with a little sauce to help keep the slices moist.