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
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebel
Stacy Evans says
I came across this recipe a little over a year ago . I made it, loved it and lost the recipe. I have been searching the web ever since for it because I loved it so much and finally found it buried on page 8 of my Google search. So glad my persistence paid off. Thank you for such a tasty recipe!
Ashley Fehr says
I’m so glad you found it again!
Marvin says
Please, why did you not list volume of ingredients? I had to guess, and wound up with too much by the time I monkeyed the taste. I used 2.3 lbs pork, and NO WAY eas it cooked in 25 minutes @ 400.
Ashley Fehr says
Hi Marvin. It seems you skipped right over the big pink box with the recipe in it. I’d love to hear if you make it again according to the recipe, and how it turns out 😀
carol h says
can this be modified for using tenderloin pork tips instead?
Ashley Fehr says
I’m sure it can! I haven’t tried it, so I can’t comment on the cook time.
Nicole C says
In the minority here, but we were not huge fans. The tenderloin never browned on top and didn’t look very appetizing despite having reached 140 degrees. If I make it again, I will sear it first and then finish it in the oven.
Ashley Fehr says
Hi Nicole, the top doesn’t necessarily have to brown, since it is covered with a thick sauce after cooking.
Doreen says
Love this recipe. Have made many times. Last time made sliders with the tenderloin w/Hawaiian rolls, grilled pineapple and cilantro.
Ashley Fehr says
I need to try that!
Megan says
A house hit! Always love your recipes thank you for sharing!
Ashley Fehr says
Yay!
Leslie says
Loved the flavor and my kids loved as well. The pork looked ‘not done’ but was done perfectly. Do you think it would hurt to broil for a few minutes to brown the top?
Ashley Fehr says
No I think that would work great! I always go by internal temperature so that it’s juicy and not overcooked 🙂
Sara says
Just made this dish for tea and it’s delicious, we served it with mashed potatoes, broccoletti & green beans. The sauce alone is worth making and is going to be used on so many things from now on,( it reminds me of how crispy chilli beef used to taste)🙂
Carol Brady says
I want to prepare this the night before. How do I store so it doesn’t dry out ? How to reheat ? Temps to reheat ?
Thank you. I am planning to make this for a large crowd.
The Recipe Rebel says
Hi Carol, it 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.
Carol Brady says
What oven temp to reheat at ?
Cover or uncover while reheating ?
Thanks for your help
Deborah says
Loved this recipe. My husband said it was the best meal he had in a long time. Wasn’t sure how to take that 😁. I did replace the apple cider vinegar with balsamic vinegar because I like that better. Will definitely be making this on a regular basis. Used same ingredients in the sauce to roast Brussel sprouts at the same time.
The Recipe Rebel says
Thank you Deborah!
CajunQu33n says
My 19 year old is obsessed with this recipe. It’s hard to get him to eat anything and he can’t get enough of this.
CajuanQueen says
My 19 year is son is a very very picky eater. He absolutely loves this recipe. He even requests that I make it. It’s very simple and easy to make as well. Amazing recipe
The Recipe Rebel says
Great to hear, thank you!
Chris Gaul says
Loved this recipe
Since honey is so expensive and I have sugar issues, we used two and a half Tbsp honey and two and a half Tbsp Steve’s sugar free maple syrup for 1 tenderloin
It was delicious. Maybe only 1 Tbsp of honey next time as it was a little sweet, but we will definitely be putting this in our favourite list
The Recipe Rebel says
Thank you Chris!
Tracey P says
Easy and foolproof….packed with flavor! My advice….double the sauce! You will want it on everything!
Tracey P says
Sorry should have been 5 stars! Just reading other reviews. I didn’t find the sauce bland at all. I actually don’t even like honey and loved this as did my guests.
The Recipe Rebel says
Thank you Tracey!
Elaine H says
The great reviews are spot on! I read a few from those who were disappointed with the outcome while my pork was in the oven, so I was a little concerned, but this was a big hit. Salting the pork liberally is key, I think, to maximizing the flavor. My two loins were slightly larger and took about 50% longer to cook to 140, so I added a little more water to the pan sauce so it wouldn’t burn. Will 100% make again!
The Recipe Rebel says
Thank you Elaine!