Honey Garlic Pork Tenderloin Recipe

Prep Time 5 mins
Total Time 25 mins
Servings 8 servings

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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!

two pork tenderloins in honey garlic sauce in a white baking dish
Table of Contents
  1. Ingredients Needed:
  2. How to Make Honey Garlic Pork Tenderloin in the Oven
  3. Baked Pork Tenderloin FAQs
  4. Tips and Notes
  5. Serving Suggestions
  6. More Pork Tenderloin Recipes You’ll Love
  7. Honey Garlic Pork Tenderloin 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.

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!

ingredients needed to make honey garlic pork tenderloin
  • 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!

  1. Prep the tenderloins: Place the tenderloins into a lightly greased 9×13″ baking dish, brush them with oil, then season with seasoning salt.
  2. Make the sauce: In a bowl, whisk together honey, broth, soy sauce, garlic, vinegar, salt, cornstarch, and red pepper flakes.
  3. Bake: Pour the sauce around the tenderloin, then bake until 140ºF.
  4. 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 that they’re done is to use a meat thermometer. Check at 15 and add time as needed until they reach 140ºF.

How to store leftovers:

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.

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.

spoon drizzling honey garlic sauce over pork tenderloin

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.

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!

close up image of five slices of pork tenderloin on plate with green beans

More Pork Tenderloin Recipes You’ll Love

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Honey Garlic Pork Tenderloin

4.97 from 826 votes
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!
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Cuisine American
Course Main Course
Servings 8 servings
Calories 240cal

Ingredients

  • 2 pork tenderloins (trimmed — 1-1¼ lbs each, about 2-2½ lbs total)
  • 1 tablespoon oil
  • ½ teaspoon seasoning salt
  • 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
  • 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

Tips:
  • 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.
 
Substitutions:
  • 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.
 
Storage:
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.

Nutrition Information

Serving: 113grams | Calories: 240cal | Carbohydrates: 26g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 416mg | Potassium: 497mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
Keywords baked pork tenderloin, pork tenderloin recipe

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Alberta E Grebe says

    I tried this recipe for a small dinner party. It was a hit! Everyone loved it and they took home the recipe. I was lucky enough to find a 4.89 lb. tenderloin, so the cook time was perfect. It was delicious and I will be making this again.

  2. Lindsay says

    This slapped. I only had 1/2 the amount of pork and had to cook it for 35 mins to get it to temp but had no issue. My husband ate the whole thing!!! So juicy and easy with minimal dishes. Will definitely keep this reci in my back pocket!

    • The Recipe Rebel says

      Hi Dawn, thanks for the feedback on the timing. It’s worked well for myself (and others) so not sure what could of went wrong for you.

  3. Debi says

    Made this exactly as she has it. Added the smaller amount of red pepper flakes. Sautéed a combo of onion, red pepper, mushrooms and broccoli.
    Served it all over rice. OMG! That sauce over it all is amazing! My husband hates ginger, so this recipe makes a perfect Asian inspired dish for both our tastes. And our son that is so very picky really liked – which is a huge kudos from him.

  4. Barb says

    I made this in the crockpot with a pork loin. I just added the glaze an hour before serving. It was delicious. My husband absolutely loved it.

  5. Paul says

    I had pork tenderloins in the freezer and wanted a nice recipe for dinner since my wife was working hard all day and I was at home all day. This recipe appeared with some others after Googling pork tenderloin recipes. I noticed how quick and easy the recipe appeared to be and the ingredients were something I already had in my kitchen. After following the instructions, the tenderloins were not done in the specified time. After reading further I realized the tenderloins I had were bigger than what was specified in the recipe, and they needed some more time to bake. I really appreciated the additional FAQs that specified to add more sauce so it wont burn (she knows what she is talking about). Once the right tempature was reached. Oh my gosh these were delicious. Call it beginner’s luck or what, but this was a big hit and I was the man of the house. Thank you for the detailed easy instructions.

  6. Stacey says

    This was very good! I thought maybe the honey amount seemed like a lot but really was good. I did have to cook about 35 min to get mine to 140-145 at 400. Big hit for my family!

  7. Dawn says

    Half way thru cooking I seen the comments of “gloop” and searing. So I took it out of the oven, seared it in a skillet. And yes the sauce was getting “gloopy”. Stirred it, added seared meat back to pan then finished cooking. Was to die for. Love the sauce.

  8. Elizabeth says

    Taste was amazing… however I found it took a full 30 minutes to reach 140 & that was a 1.3 pound roast (at room temp) in a 425 oven, so prepare for a longer cooking time unless you plan to pan sear first.

    • The Recipe Rebel says

      Sorry to hear you had trouble with the recipe, Jenny. The timing has worked well for myself (and others) so I wished it would of been a hit for you too!

  9. Elizabeth says

    I put this in for 20 minutes and only reading at 90°. Doubling the time, still waiting to see how it comes out. Smells good at least.

    • The Recipe Rebel says

      Sorry to hear you had trouble with the recipe, Elizabeth. The timing has worked well for myself (and others) so I wished it would of been a hit for you too!

  10. V says

    I was totally disappointed. I followed the recipe exactly but I didn’t get a nice sauce and it was actually flavorless. A waste of pork tenderloin.😢

    • The Recipe Rebel says

      Sorry to hear you had trouble with the recipe, V. The timing, ingredients, and flavor has worked well for myself (and others) so I wished it would of been a hit for you too!

  11. Carol R Laurent says

    Took about three times longer than recipe for one 1.30 lb. Tenderloin. Was Ok.
    Probably won’t make again.

    • The Recipe Rebel says

      I’m sorry to hear you had trouble with the recipe, Carol. The timing has worked well for myself ( and others) so I wished it would of been a hit for you too!

    • The Recipe Rebel says

      Hi Misty! I’ve only tested the recipe with pork but you could likely use chicken. The cook time may vary depending on what you use. If you decide to experiment, let me know how it goes!

      • The Recipe Rebel says

        Sorry to hear you had trouble with the recipe, Susan. The timing has worked well for myself (and others) so I wished it would of been a hit for you too!

    • The Recipe Rebel says

      Hi Lacey! I’ve only tested the recipe with pork but you could likely use chicken. The cook time may vary depending on what you use. If you decide to experiment, let me know how it goes!

  12. McGowan Theresa says

    Hi, I made this last night and it was delicious. We only ate one of the tenderloins that was cooked so what is your suggestion to reheat so it isn’t dry?

    • The Recipe Rebel says

      Either in the microwave or oven. Low and slow is best for pork and definitely you want to make sure it just heated through and not cooked. So glad you enjoyed it!

      • Jennifer says

        Hi the recipe sounds delicious, just the chicken broth seems so little. I can’t imagine the sauce being enough. There is not much liquid otherwise. Could I use a cup of broth? Thanks, I want to make as a second dish at Christmas

      • The Recipe Rebel says

        Hi Jennifer! This is how I’ve tested the recipe and the amounts have worked well for myself (and others). If you decide to experiment with extra broth, I’d love to know how it goes!

  13. Marsha says

    So good, thought it would be bland, but after cooking down, so, so good. I did pan fry as my tenderloins were already cut

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