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 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 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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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!
Carrie L. Mitten says
Not yet
CH says
Very disappointing. Cooking time was way too short to achieve 140F. The sauce coagulated.
The Recipe Rebel says
I’m sorry to hear you had trouble with this. It was work great for myself (and others) so I wished it would of been a hit for you too. As stated in the recipe cook until until a meat thermometer reads at least 140 degrees F.
Wendy says
The pork was done perfectly, but the sauce is very bland. I thought about adding orange, or even mustard and clearly I should have done so. Deleting this from my recipes.
The Recipe Rebel says
I’m sorry to hear that Wendy, I know everyone has different taste so you could easily bump it up to your preference.
Elizabeth says
Weird recipe. I’m not sure why it has so many 5 star reviews. Way to much honey.
Wendy says
Agreed! I like honey, but there was little flavor beyond that. Very bland. I thought about adding orange or even mustard and clearly should have done so.
The Recipe Rebel says
I’m sorry to hear this wasn’t to your taste Elizabeth. Myself (and others) have enjoyed it so I wished it would of been a hit for you too. You can easily adjust the flavorings based on your preferences.
Paulette says
Ashley, I’m going to be making this, but I’m going to use the slow-cooker method. Should I sear the pork loin first before I put it in the slow cooker. TIA….
Austin says
The sauce smells and tastes like medicine. I do not recommend trying this recipe. Not good at all.
Leanna says
I made this tonight, used regular honey didn’t quite have enough but it worked, didn’t measure the broth or soy sauce added onion powder, garlic powder, pepper, Larry’s, and cumin to the pork and cooked on 350 for a little over an hour. Turned out great! Love this receipe, thank you!!!
Charlie says
Awesome recipe! Loved the apple cider vinegar contrast with the honey and soy. I served the tenderloin carrots, green onion, and red bell pepper over rice.
The Recipe Rebel says
Glad to hear you enjoyed it, Charlie!
Sheelagh Branston says
Excellent recipe. Very easy and it turns out perfect every time. I agree that sticking to a smaller tenderloin is important.
The Recipe Rebel says
Glad you enjoyed it!
Arbitrary Commenter says
Even using convection, the pork was still quite pale by the time it was cooked to temperature. I’d cook it a little hotter if I made this again. A broil at the end took care of that, so no harm done – the meat was good. The sauce wasn’t to my liking though, it lacked any savory richness and just had kind of a bitter sweetness to it, with that Chinese takeout type of texture you get from the corn starch. A bit disappointing.
Lori says
The sauce all cooked to a crisp around the meat. Too hot for this method. I had to make more and cook it down.
Denise says
Ok followed the recipe exactly as I always do the first time. The sauce was really good but cooking a pork tenderloin, which I have done a million times, the pork should be tender and delicious. It is one of the most tender cuts of meat. In following your instruction the pork was incredibly tough and chewy not what pork tenderloin should be. Maybe your “quick” dinner is not the best choice to ruin a great cut of meat.
The Recipe Rebel says
I’m sorry to hear you had trouble with this recipe Denise, but I can assure you I have never once had it tough and chewy. It has worked well for myself (and so many others) so I wished it would of been a hit for you to.
Corey says
Can’t wait to try it! But two pork tenderloins may be too much for our fam. Any way to decrease the recipe for just one tenderloin?
The Recipe Rebel says
Sure, just halve all of the ingredients. Enjoy!
Rhonda says
Hi Ashley
Can I use pork spare ribs for this recipe
The Recipe Rebel says
Hi Rhonda, I haven’t tested it out myself but it might work. If you decide to experiment, I’d love to know how it goes!
Doris says
What is “clear” honey and can I use any kind of honey?
The Recipe Rebel says
Hi Doris! You just want to make sure you are not using creamed honey. Enjoy!
Pat says
My daughter was visiting and we decided to try this recipe. It was outstanding. I followed the recipe except I added water instead of the chicken broth. The pepper flakes are definitely a plus. My daughter is taking the recipe home with her. Thank you for posting.
Dianne says
Second time making this, both times my sauce burned beyond being able to use it. The pork was good even without the sauce. Any suggestions for when I make it again, which I will!
The Recipe Rebel says
Hi Dianne, you might need to reduce the oven temperature slightly (yours might run hotter than mine), put it on a different rack in the oven or cover it with foil at some point during the cooking process. Hope this helps!