This Pork Tenderloin Recipe is one of my favorite ways to make pork tenderloin in the oven! It only takes a few minutes to prep and is covered in a sweet and savory honey garlic sauce!
Love honey garlic everything? Try this Baked Honey Garlic Chicken, this Honey Garlic Salmon, this stovetop Honey Garlic Chicken recipe or this Sheet Pan Honey Garlic Chicken Dinner.
Honey and garlic is one of my favorite flavor combinations (I just can’t resist a savory recipe with a bit of sweet thrown in).
We love how quick this Pork Tenderloin Recipe is to put together! 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!
Honey Garlic Pork Tenderloin 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.
- 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.
- 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. Check the recipe card for complete instructions.
- 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.
Recipe Tips and Notes
- Check the temperature. 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!
What to serve with Pork Tenderloin:
This Honey Garlic Pork Tenderloin are delicious over a pile of Baked Rice 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 or a slice of No Knead Artisan Bread too!
Honey Garlic Pork Tenderloin Recipe
written by Ashley Fehr
Ingredients
- 2 pork tenderloins,, trimmed (1-1¼ lbs each)
- 1 teaspoon oil
- 1 teaspoon seasoning salt
- ⅔ cup honey
- ½ cup low-sodium chicken broth
- 2 tablespoons low-sodium soy sauce
- 6 cloves garlic, (finely minced)
- 1½ tablespoons cornstarch
- 1 tablespoon apple cider vinegar
- ¼ teaspoon salt
- ¼-½ teaspoon red chili flakes
Instructions
- Preheat the oven to 400℉. Lightly grease a 9×13" baking dish.
- Place the pork in the prepared baking dish, brush with oil, and season all over with seasoning salt.
- In a bowl, whisk together the honey, broth, soy sauce, garlic, cornstarch, vinegar, salt, and chili flakes (use more or less according to your tastes). Pour the sauce around pork in the dish.
- Bake, uncovered, for 15 to 20 minutes, until a meat thermometer inserted into the pork reaches 140°F.
- Remove from the oven, cover, and let rest for 10 minutes.
- Slice the pork and serve with the sauce.
Video
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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Tag @thereciperebelWhat 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.
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!
Dave says
Used crock pot. 4 hours lo, 155 degrees. Absolutely delicious. Left the sauce thin on purpose, Used over rice.
The Recipe Rebel says
Hi Dave! So glad you enjoyed the recipe! Thank you for this kind review!
Steve says
I made this tonight and was very pleased. I’ve used a similar combination as a marinade; however, I haven’t prepared it as Ashley instructed. Came out beautifully. I did make one mistake and left the corn starch and red pepper flakes out. I was able to recover by transferring the sauce to a pan, adding a corn starch slurry and red pepper flakes, and stirring until thickened. Actually came out a nice sauce to drizzle over the pork! Served with long grain and wild rice, and Ashley’s honey glazed carrots. Delicious! Thanks, Ashley!!!
The Recipe Rebel says
Hi Steve! So glad you enjoyed the recipe! Thank you for this kind review!
Monique says
This was delicious!! The sauce was amazing. Thank you for the tips on how long pork tenderloin should cook.
Highly recommend!!
The Recipe Rebel says
Hi Monique! So glad you enjoyed the recipe! Thank you for this kind review!