This Honey Garlic Pork Tenderloin Recipe is one of my favorite ways to make pork tenderloin in the oven! It’s made with juicy pork smothered in a sweet and savory honey garlic sauce!
Table of Contents
- Pork Tenderloin Recipe Ingredients:
- How to Make Honey Garlic Pork Tenderloin Recipe in the Oven
- Baked Pork Tenderloin FAQs
- What temperature should I cook pork tenderloin?
- How long to roast pork tenderloin:
- How to store pork tenderloin:
- Can I use pork loin for this recipe?
- Can I use chicken in this recipe?
- Can I make this pork tenderloin recipe in the crockpot?
- Recipe Tips and Notes
- Serving Suggestions for this Honey Garlic Pork Tenderloin Recipe
- More Pork Tenderloin Recipes You’ll Love
- Honey Garlic Pork Tenderloin Recipe Recipe
One thing you may already know about me is that I love honey garlic everything. Baked Honey Garlic Chicken, Honey Garlic Salmon, Honey Garlic Turkey Sloppy Joes…and the list goes on.
Well, this Honey Garlic Pork Tenderloin Recipe is another delicious way to use honey garlic sauce. It’s made with juicy pork tenderloins that are doused in a sweet, savory, and tangy honey garlic sauce, then baked until tender, moist, and insanely flavorful.
This easy dinner recipe takes just 25 minutes to make!
Serve it with Instant Pot Brown Rice, Roasted Green Beans or Air Fryer Broccoli for a well rounded meal.
Pork Tenderloin Recipe Ingredients:
This Honey Garlic Pork Tenderloin Recipe is made with pantry staples, so you likely don’t even have to leave the house to whip this up!
- Pork Tenderloins: you’ll need two pork tenderloins equalling about 2-2.5 pounds. Be sure they’re both trimmed and ready to go.
- Oil: adds moisture and helps the seasonings stick.
- Seasoning Salt: seasoning salt is a simple way to add a ton of flavor to the pork.
- Honey, Chicken Broth, and Soy Sauce: a sweet, salty, and super flavorful base for our honey garlic sauce.
- Garlic: use freshly minced garlic for the best garlicky flavor.
- Apple Cider Vinegar: the bright, tanginess of cider vinegar cuts the sweetness from the honey.
- Salt: enhances other flavors within the sauce.
- Cornstarch: helps thicken the honey garlic sauce.
- Red Pepper Flakes: optional, but highly recommended for a kick of heat!
How to Make Honey Garlic Pork Tenderloin Recipe in the Oven
This baked pork tenderloin recipe makes the perfect easy weeknight dinner. It’s ready in just 25 minutes and it’s always a hit!
- Prep the tenderloins: Place the tenderloins into a lightly greased 9×13″ baking dish, brush them with oil, then season with seasoning salt.
- Make the sauce: In a bowl, whisk together honey, broth, soy sauce, garlic, vinegar, salt, cornstarch, and red pepper flakes.
- Bake: Pour the sauce around the tenderloin, then bake until 140ºF.
- Drizzle the thickened sauce over the finished tenderloin.
Baked Pork Tenderloin FAQs
What temperature should I cook pork tenderloin?
I find 400ºF to be the perfect temperature for baking pork tenderloin. It’s hot enough that it can brown on top, but not so hot that it burns before the insides are tender and juicy.
How long to roast pork tenderloin:
Mine usually cook all the way through in anywhere from 15-20 minutes, but this depends on the thickness of the tenderloins you’re using. The best way to tell if your pork tenderloin recipe is done is to use a meat thermometer. Check at 15 and add time as needed until they reach 140ºF.
How to store pork tenderloin:
Leftover Baked Pork Tenderloin will last in an airtight container in the fridge for 3-4 days or in the freezer for 4-6 months. To reheat, thaw overnight in the fridge if frozen, then warm either in the microwave or in the oven until heated through.
Can I use pork loin for this recipe?
The short answer is no, because a pork loin is so much larger and the cook times will be way off.
If you do try it, you may want to leave the honey garlic sauce off until the last 20 minutes of bake time so that it doesn’t burn.
Can I use chicken in this recipe?
If you’re looking to use chicken breasts instead of pork tenderloin, I recommend checking out my Crock Pot Honey Garlic Chicken or Honey Garlic Chicken recipes.
Can I make this pork tenderloin recipe in the crockpot?
Absolutely! Check out my Slow Cooker Honey Garlic Pork Tenderloin recipe for all the details.
Recipe Tips and Notes
- Pour the sauce around, not on. When you add the sauce to the pork tenderloin, pour it around them as opposed to on them. If you pour the sauce on top of the pork it will prevent them from browning.
- Check the temp. As always, the best way to tell that meat is done is to use a meat thermometer. Pork tenderloin should be 140-145ºF!
- Don’t overcook. Since pork is a lean meat, it can dry out more easily than other types of meat. Be sure to take it out of the oven as soon as possible after it reaches 140-145ºF.
- Let it rest. Resting the meat for 10 minutes before slicing into it is the key to juicy pork.
- Stocked up on pork tenderloin? Try my Pork Tenderloin Marinade or Honey Balsamic Pork Tenderloin next!
Serving Suggestions for this Honey Garlic Pork Tenderloin Recipe
These Honey Garlic Pork Tenderloins are delicious over a pile of quinoa or Instant Pot Jasmine Rice and with a side of roasted vegetables. I love Green Beans with Bacon, Honey Glazed Carrots, or this Easy Broccoli Salad for a prep ahead option.
We always have to have basket of Mom’s Homemade Buns too!
More Pork Tenderloin Recipes You’ll Love
Honey Garlic Pork Tenderloin Recipe
written by Ashley Fehr
Ingredients
- 2 pork tenderloins (trimmed — 1-1¼ lbs each, about 2-2½ lbs total)
- 1 teaspoon oil
- 1 teaspoon seasoning salt
- ⅔ cup honey
- ½ cup low sodium chicken broth (or sub water)
- 2 tablespoons low sodium soy sauce
- 2 tablespoons minced garlic
- 1 tablespoon apple cider vinegar
- ¼ teaspoon salt
- 1½ tablespoons corn starch
- ¼-½ teaspoon red pepper flakes (optional – highly recommended!)
Instructions
- Preheat the oven to 400 degrees F and lightly grease a 9×13" baking dish.
- Place tenderloins in baking dish, brush with oil and season all over with seasoning salt.
- Whisk together honey, broth, soy sauce, garlic, vinegar, salt, corn starch and red pepper flakes.
- Pour sauce around pork tenderloin in pan — avoid pouring on top of pork as it will prevent it from browning.
- Bake, uncovered, for 15-20 minutes until a meat thermometer reads at least 140 degrees F. Remove from the oven and cover to rest for 10 minutes.
- Slice pork tenderloin and serve with sauce.
Notes
- Size matters: this recipe will not work with a pork loin which is much larger and requires a longer cook time. In the time it takes the loin to cook, the sauce will burn. If your tenderloins are larger than 1.25 pounds each, you may want to add the sauce for the last 15-20 minutes of cook time.
- Check the temp. As always, the best way to tell that meat is done is to use a meat thermometer. Pork chops should be 140-145ºF!
- Don’t over-cook. Since pork is a lean meat, it can dry out more easily than other types of meat. Be sure to take it out of the oven as soon as possible after it reaches 140-145ºF.
- Let it rest. Resting the meat for 10 minutes before slicing into it is the key to juicy pork.
- Slow cooker: you can make this recipe in the slow cooker! Simply add the tenderloins and sauce and cook on low for 3 hours or until done.
- Pork loin: I don’t recommend pork loin for this recipe because they are so much larger and require so much more bake time. If you want to serve the sauce with a pork loin you are cooking, simply simmer it on the stove top until thickened.
Nutrition Information
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Jodi says
Hi Ashley, I have been making this recipe for years (I should have written it down). The last time I made it, it tasted and looked different. Did you alter the recipe? I thought there was more soy sauce in it. If so, do you mind emailing me the original recipe? Thanks!
Ashley Fehr says
Hi Jodi. This is the original recipe, it has not changed.
Gwen says
Excellent recipe. Will make again for sure.
Ashley Fehr says
Thanks Gwen!
Leanne says
This was great. Only different thing I did was marinade my loin in soy sauce, ginger ,garlic, sesame oil, pepper honey overnight. Cooked little longer as well. Was great!
Ashley Fehr says
Thanks for sharing Leanne!
Jerrianne Dunlop says
This worked exactly as written, thanks!
Ashley Fehr says
Thanks for your review!
Bobbie says
Hi!
Could I sub lemon juice for the AC vinegar?
Thank you!
Ashley Fehr says
Hi Bobbie! I haven’t tried, so I can’t really say how it would change the flavor. If you try it I’d love to hear how it goes.
Debbie N says
Was a major hit here. It’s a keeper. My son wants me to pass the receipt.😉
Ashley Fehr says
I’m so glad to hear that Debbie!
Suz says
Could you replace honey with maple syrup?
Ashley Fehr says
You may be able to but I have not tried
CMD says
I had 2 tenderloins at 16oz each. Put them in the casserole dish on top of the marinade and baked at 20 mins – which i thought wasn’t enough time, but I’m no expert –and they were still raw at the end of 20 mins. Not sure what elevation you’re at, but I’m in ontario canada and I had to crank the heat to 425F and cook another 40 mins to get the tender juicy meat cooked.
Also, my sauce was very beige compared to your dark rich brown sauce. Not sure why…
And when it was all said and done, my sauce didn’t thicken in the oven the way it shows in the video.
Ashley Fehr says
Hello! It sounds like something went wrong here. Have you checked your oven temperature with a thermometer? Did you check the internal temperature of the pork with a meat thermometer?
Michele Maust says
This was absolutely delicious! I cut everything in half since I only had one tenderloin. I definitely saved the recipe. The sauce would be delicious on chicken that is dredged in cornstarch and fried (like for General Tso’s) and then served with rice. It will be a delicious way to use honey from our own bees this summer.
Ashley Fehr says
I’m so glad you liked it!
Patricia Bontrager says
This was a big hit in my house! I’m not super familiar with roasting pork tenderloin, so I was a little apprehensive. But having a meat thermometer really helped! And man, this was so good! The meat was so tender and the sauce was amazing. I’ll definitely make this again. Thanks for sharing!
Ashley Fehr says
Thanks Patricia! I’m so glad it turned out well!
Kristina Nairn says
This was so good! I only added 1/3 cup of honey because that was all I had but it was plenty! That sauce is the bomb! I will definitely make this again, maybe next time with chicken. Thank you!
Ashley Fehr says
Thanks for sharing Kristina!
Sabra says
I absolutely loved this recipe- however I did add:
1 teaspoon of ground ginger
1 tablespoon of Franks Hot Sauce
1 tablespoon Siracha
It was the perfect kind of low heat
And complementary to the sweetness of the honey.
Ashley Fehr says
Thanks for sharing!
Sandy H says
This was excellent! I usually make minor adjustments to recipes based on my tastes and/or the ingredients I may or may not have on hand, however I did not make any changes to this recipe, and will not make any changes when I make it again…and I will definitely will be making it again. This recipe has been saved in my Keepers!! 😋
Ashley Fehr says
Thanks Sandy!
Sandy H says
This recipe was excellent!! When trying a new recipe, I will usually make minor adjustments based on my tastes and/or the ingredients I may or may not have on hand. In this case, I made the recipe exactly as written, and I wouldn’t change a thing the next time I make it…and I will be making this again.😋