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?
- 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.
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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Diane Miller says
I have pork tenderloin 1,90 lbs and the other .75 pds because i cut some off for pork cutlets so how long should i keep them in .I dont have a theromoter
Gina says
I made this tonight and it came out amazing! My husband says “ oh my God” in between bites. Sooo good and tender. The flavor of the pork is delicious! I served it with oven roasted thyme sweet potato chunks and green beans. This would be great for holiday dinners and family get togethers. This recipe is a sure winner!
Allen says
Terrible!! It says cook 15-25 minutes.. My two tenderloins were about 2.25 pounds in total weight. Followed the recipe, as I always do for the first time. It took about 30-35 minutes to cook, checking the temp with my therma pen. The sauce had a burnt taste. Had to make a new sauce to go with it… would NOT recommend this recipe.. sorry!
Lola says
I cooked this for 70 seniors sooooo good. Allen , knowing your oven is critical finding out that they’re not all acurent.so no blame to the recipe:)
Anne says
Smells wonderful but you’re right, is taking 35 minutes and checking with meat thermometer. Hope sauce doesn’t burn
The Recipe Rebel says
Hope you enjoyed it Anne!
Larry says
I made this tonight and used a little more broth than it called for, was smooth, tender and soooo tasty. My wife loved it, as did I. Great recipe!!!
The Recipe Rebel says
Hi Larry! So glad you enjoyed it! Thank you for this review!
Anne Arcuri says
This recipe was so easy and the tenderloin was juicy tender and delicious.The only reason I didn’t give it a five star review was because the sauce was a little to thick but so tasty. Next time I will add a little more liquid.
CC says
Was I supposed to cook the sauce and then outed on the tenderloins? My didn’t come out like the picture. It was tasty but not picture perfect
Nancy says
Could you cook this isn an air fryer? If so, how long and what temperature.
The Recipe Rebel says
Hi Nancy, here is my recipe for air fryer pork tenderloin: https://www.thereciperebel.com/air-fryer-pork-tenderloin/ Hope you enjoy it!
The Recipe Rebel says
Hi CC, the sauce does not get cooked before pouring it around the tenderloins. It gets baked with them.
Jean Crowe says
Have you tried this in the slow cooker?
The Recipe Rebel says
Hi Jean! Not this recipe specifically but I do have something very similar for the slow cooker if you want to check it out: https://www.thereciperebel.com/slow-cooker-pork-tenderloin-honey-balsamic-glaze-recipe/
Amy krickovich says
can i do this in a dutch oven
The Recipe Rebel says
Hi Amy! I haven’t tried making this in a dutch oven before but you probably could. If you decide to experiment, let me know how it goes!
Sandra says
Anxious to try this recipe. My pork tenderloin is pre-sliced. Do I need to cook for the same amount of time? Or adjust to lesser time?
The Recipe Rebel says
Hi Sandra! My best guess would be to adjust the time to lesser, but I’ve not tested it with pre-sliced before. If you decide to experiment, let me know how it goes!
ellie dinoia says
wwhat caan you sub. for apple cider vinagar
The Recipe Rebel says
Hi Ellie! I’ve only tested it with apple cider vinegar but maybe you could try rice vinegar or white or red wine vinegar. This may change the end result. When in doubt, maybe just leave it out? If you decide to experiment with something different, let me know how it goes!
Cindy Ritchey says
I’d like to cook 3 tenderloins. We’re having company. I would plan to do 2 in one pan and one in another, both pans in the oven at the same time on the same rack.
Would I use the same cook time…using internal temp. as a guide?
The Recipe Rebel says
Yes you would. Hope you enjoy it!
Ryan says
I made this the other night and it came out fantastic. I see a lot of complaints about cooking time and it not being done. One of the keys to cooking something like this is taking it out of the fridge in advance. My two tenderloins (~2.5 lbs total) were out for 30 min, then another 15 to prep and heat the oven. They still took about 30 min to cook. Started checking them after 15. Took them out when they were about 150 degrees at the thickest part and let them rest for about 15 min. They were so soft and tender after slicing that I could cut them with a fork. Still juicy and slightly pink. And the sauce was delicious! Made it exactly as shown.
The Recipe Rebel says
Hi Ryan! So glad you enjoyed the recipe! Thank you for this kind review!
Isis Blackfeather says
The FAQ on this is the wrong one. It says to use pork chops and not tenderloin.
The Recipe Rebel says
Thanks so much! Fixing those typos!
Sherry Kleinpaste says
Can I serve cooked pork hours after it’s completely cooked.
If so how do I keep it from drying out. .
Ashley Fehr says
You can but you will need to refrigerate after an hour or so. To reheat I would cover and put it back in the oven at 300 degrees until warmed.
Shari says
The only tweak I made was substituting dark Karo syrup for the honey. Other than that, I followed the recipe to a T. It was really easy and very delicious! It’s a keeper❣️
Ashley Fehr says
Thanks Shari!
Arianne says
Do you cut these into slices before roasting? 25 mins doesn’t seem like enough time to get the cooked all the way
Ashley Fehr says
25 minutes is plenty of time for pork tenderloin. I slice after baking as it stays juicier.
Janice says
No it says cut when finished
Melissa says
Made this for dinner tonight. My tenderloins were the correct size and after 25 minutes were 127 degrees. I cooked mine for a total of 40 minutes & 155 degrees (I like my pork at 160degrees). It was delicious. It was very tender & moist. The sauce did not burn even with the additional time.
The Recipe Rebel says
Hi Melissa! So glad you enjoyed the recipe! Thank you for this kind review!
Anna corona says
There’s not any measurements on the ingredients
Rick says
Recheck the ingredient list for amount of each ingredient.
The Recipe Rebel says
Hi Anna! I’m confused, are you not seeing the recipe card in the blog post. It’s right above where you commented. I see it on my end. Could you check again? Also there is a “jump to recipe” button at the top to help you get there faster.
Tara says
15 to 20 minutes? Ha! Mine are 1.25lbs each and they’re still raw in the center at 20 minutes
The Recipe Rebel says
Hi Tara, when you ssy raw, what was the internal temperature? Please keep in mind that all ovens cook differently so using a thermometer will help you get the perfect tenderloin every time.
Ria Sullivan says
It was an easy recipe to make and very delicious. The only problem I had was some of the sauce that was on the edges of the pan burnt. I still had enough to glaze the pork though. I’m thinking maybe it would work out better to cook the glaze separately on the cook top.
Ashley Fehr says
Hi Ria! Thanks for your feedback. The sauce shouldn’t burn in 15-20 minutes cook time. If you are cooking a pork tenderloin that is larger than the 1-1.25 lbs listed, then you’ll require more cook time and there is a chance the sauce will burn at the edges. I recommend adjusting your cook time according to the size of your pork, or cutting it into smaller pieces if they are quite large.