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!
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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.
Ingredients Needed:
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 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
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.
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 that they’re done is to use a meat thermometer. Check at 15 and add time as needed until they reach 140ºF.
Leftover 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.
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.
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.
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
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
written by Ashley Fehr
Ingredients
- 2 pork tenderloins (trimmed — 1-1¼ lbs each, about 2-2½ lbs total)
- 1 tablespoon oil
- ½ teaspoon seasoning salt
- ⅔ cup clear honey
- ¼ 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
- ⅛-¼ 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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Vanessa Wahler says
My family enjoyed this. I give it 4 stars because it took twice the amount of time to cook which made my side dishes on the cold side. I would definitely make it again but would substitute pineapple juice for the broth and definitely add more red pepper flakes. Thanks for the idea.
Sha says
We can’t get enough of this pork tenderloin recipe! It was so juicy, tender and flavorful. I’m keeping this recipe!
The Recipe Rebel says
Thanks Sha!
Kristyn says
I love the flavor!! The sauce is so yummy, I want to put it on so many other meats!! This is my new favorite way to enjoy pork tenderloin!
The Recipe Rebel says
Thank you!
Jamie says
I just made this. All 3 boys requested to put this in rotation
The Recipe Rebel says
Love it!
Claire says
We loved this recipe! Thanks for sharing!
The Recipe Rebel says
Glad to hear, thank you!
Engelly says
Great recipe! I’ve made it three times now and each time a success. As always baking time depends on ovens and weight of the meat, I’ve had to adjust give or take 5-10 mins but every time is just chefs kiss!
The Recipe Rebel says
Love that! Thank you!
Nancy says
This is delicious! I also pan-sear my pork, and I watch the sauce during the last 5 minutes or so. Sometimes the sauce starts to get a bit dark on the edges – I just give it a stir. The flavour is wonderful, and so well-suited to juicy pork tenderloin!
The Recipe Rebel says
Glad you enjoyed it Nancy!
Danielle says
It’s was delicious! Followed the recipe exactly and it came out perfect. My son was initially skeptical of the glaze but after one bite poured more on his pork and ate it all up! It’s a new family favorite!
The Recipe Rebel says
Yay! Great to hear!
Sherry says
It was delicious!!! I seared it 1st in my Dutch and then poured the sauce over and put in 400 degree oven. It was 140 at 20 minutes and the sauce was a perfect glaze!
The Recipe Rebel says
Glad you enjoyed it!
Carol says
Could you please tell me what kind seasoning salt you used?
The Recipe Rebel says
Lawry’s is a pretty popular to use.
Rebecca Gottberg says
Delicious. Definitely works better if meat is at room temp. Used Hot Honey in this recipe instead of regular honey and crushed red pepper.
The Recipe Rebel says
So happy to hear, Rebecca! Thank you!
Julie says
I made this tonight, I baked one tenderloin with this recipe and the other tenderloin with another recipe. I baked at 425 because the other recipe called for 450, I thought I would compromise. Wasn’t a good idea as the sauce became too thick and burned a bit along the edges. So I didn’t really have a lot of sauce, I was able to scoop enough sauce to spread on the tenderloin but no extra. My tenderloin didn’t brown, I would sear it next time. It still gets a 5 star because I think if I had lowered the temperature the sauce would have been pourable, the flavor was fantastic and the tenderloin was moist, tender and delish! Better tasting than the other tenderloin!
The Recipe Rebel says
Thanks Julie!
Nancy says
The sauce totally burned and I had to throw it away
The Recipe Rebel says
I’m sorry to hear you had trouble with the recipe, Nancy. The sauce shouldn’t burn in 15-20 minutes cook time.
Sharon Baron says
I made this tonight. I only had a 1.25 pound tenderloin. I
I sliced and pre boiled some russet potatoes and some carrots that I pulled from my garden. I added them to the pan and poured the sauce over them. It took about a half hour to cook to temperature. The flavor was amazing!
The Recipe Rebel says
Thanks for the feedback Sharon! Glad you enjoyed it!
Pam says
45 minutes later and the pork was still not done. I will never cook it this way again.
Pam says
Okay, so now that the pork tenderloin is done, the sauce is amazing! I will make this again, but definitely adjust the cooking time to 45 min.
The Recipe Rebel says
Glad you were able to enjoy it Pam.
The Recipe Rebel says
I’m sorry to hear that you had trouble with the recipe, Pam. The timing has worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.
Lisa says
Dang! Why don’t you delete your first review?
Kimberly says
I have made this recipe exactly as described twice now…making it again tonight! Needless to say it is absolutely delicious…As mentioned I am careful to add the sauce a little later if roasting a larger tenderloin…..thank you so much…an easy recipe that is definitely “guest worthy”!!!
The Recipe Rebel says
Hi Kimberly! So glad you enjoyed the recipe! Thank you for this kind review!
Melanie Reeves says
I am excited to try this! I ran out of fresh garlic yesterday. I know it’s not nearly as good, but could I use garlic powder since I don’t want to make a trip to the store for garlic?
The Recipe Rebel says
Hi Melanie, you probably could. Enjoy!
A Baird says
After 30 minutes baking at 400 degrees, my meat was only at about 85 degrees! My oven has not been wrong with any other recipe. It doesn’t make sense really that this should be the cook time.
The Recipe Rebel says
I’m sorry to hear you had trouble with the recipe A. Were you able to still enjoy it when it did get done?
Cathy says
Was your meat at room temperature when you started. That can make a huge difference in cook time.
The Recipe Rebel says
Thanks for the tip Cathy!
Shelly says
I tried this recipe the crock pot way. It was FABULOUS!!! Everyone loved it! Even our picky 7 y/o granddaughter LOVES it! She thought it was chicken😆
The Recipe Rebel says
Hi Shelly! So glad you enjoyed the recipe! Thank you for this kind review!