Name: Honey Garlic Pork Tenderloin - pork chop recipes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 pork tenderloins (about 1 lb each, trimmed); 4 cloves garlic, minced; 1/3 cup honey; 1/4 cup soy sauce (low sodium preferred); 2 tbsp olive oil; 1 tbsp apple cider vinegar; 1 tsp black pepper; 1/2 tsp salt; 1/2 tsp smoked paprika; Fresh parsley, chopped (for garnish)

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When I think about a comforting dinner that still feels fancy enough to serve to guests, this Honey Garlic Pork Tenderloin is the one I always come back to. It’s tender, juicy, and brushed with that sweet garlicky glaze that clings to every bite in the most perfect way. I’ve made plenty of Pork Tenderloin Recipes in my kitchen, but this one has the kind of flavor balance that makes me lick the spoon before washing it—don’t judge. Pork Recipes can sometimes be tricky, right? They go from perfect to dry in what feels like thirty seconds. That’s why I love this method. The meat stays moist, the flavors get bolder as it cooks, and the honey caramelizes just enough to make your kitchen smell amazing. And if you’re anything like me, you’ll want to dip just about everything into that sauce. Whether you’re hunting for quick pork chop recipes to whip up on a busy weeknight or you’re testing out boneless pork tenderloin recipes for meal prep, this one has your back. It even sneaks into keto pork chop recipes territory if you’re trying to keep things low-carb. Honestly, it’s one of those dishes that works no matter the season or occasion, and I don’t say that lightly.

1) Key Takeaways
2) Easy Honey Garlic Pork Tenderloin Recipe
3) Ingredients for Honey Garlic Pork Tenderloin
4) How to Make Honey Garlic Pork Tenderloin
5) Tips for Making Honey Garlic Pork Tenderloin
6) Making Honey Garlic Pork Tenderloin Ahead of Time
7) Storing Leftover Honey Garlic Pork Tenderloin
8) Try these Main Course next!
9) Honey Garlic Pork Tenderloin
10) Nutrition

1) Key Takeaways

This recipe makes pork tenderloin that stays juicy with a sweet and savory glaze.
The ingredients are simple and pantry friendly, so you don’t need to overthink dinner.
The cooking time is quick which means you can get it on the table without fuss.
This dish works for both busy weeknights and special occasions when you want something easy yet impressive.

2) Easy Honey Garlic Pork Tenderloin Recipe

I’ve cooked a lot of pork recipes and I’ll be honest, not all of them turned out the way I wanted. Pork has this sneaky habit of drying out on you. That’s why I keep this Honey Garlic Pork Tenderloin close in my rotation. It cooks fast, it looks fancy, and it doesn’t require me to babysit the oven like it’s a needy toddler.

The glaze is what sets this one apart. Honey gives it that golden finish, garlic adds the kick, and soy sauce keeps the sweetness balanced. If you’re used to pork chop recipes that need extra sauces on the side, you’ll be glad to see how this one holds up all on its own.

It’s also flexible. Whether you’re trying quick pork chop recipes for a weeknight or aiming for boneless pork tenderloin recipes for meal prep, this one checks both boxes. The flavor works year round and if you happen to be following keto pork chop recipes, this one slips right into that category without you even trying.

3) Ingredients for Honey Garlic Pork Tenderloin

Pork Tenderloins: You’ll want two trimmed tenderloins, each about a pound. They cook evenly and hold onto the glaze beautifully. I like that they don’t take forever in the oven, which is perfect when you’re short on time.

Garlic: Four fresh cloves, minced. The garlic mellows as it cooks but still gives that punch you need to keep each bite from being too sweet.

Honey: About a third of a cup. It caramelizes in the oven and sticks to the pork in the best way. It also balances the savory soy sauce.

Soy Sauce: A quarter cup, preferably low sodium. It grounds the sweetness and helps create a savory glaze that coats the meat.

Olive Oil: Two tablespoons add depth to the glaze and keep everything smooth as it bakes.

Apple Cider Vinegar: One tablespoon brightens everything up and cuts the richness of the honey and oil.

Spices: Black pepper, salt, and smoked paprika keep the flavor warm and balanced. Each one plays a small but important part.

Fresh Parsley: For garnish at the end. It adds color and a fresh note that finishes the dish.

4) How to Make Honey Garlic Pork Tenderloin

Step 1. Preheat the oven to 375°F. Prepare a baking dish by lining it with foil or greasing it lightly. This step saves you scrubbing later, which is always worth it.

Step 2. Mix the glaze. Whisk honey, soy sauce, olive oil, vinegar, garlic, pepper, salt, and paprika in a bowl. The smell already makes you hungry, and the colors tell you this will bake into something glossy.

Step 3. Place the tenderloins in the dish and pour the glaze over them. Turn them a few times with tongs so each side gets coated. Don’t skip this part or you’ll miss out on even flavor.

Step 4. Bake uncovered for 25 to 30 minutes. Halfway through, spoon some of that glaze over the pork to keep it glossy and flavorful.

Step 5. Remove when the pork hits 145°F inside. Let it rest on a cutting board for five to seven minutes before slicing. This rest is what keeps the juices inside instead of running all over your plate.

Step 6. Slice and spoon the extra glaze over the top. Sprinkle parsley for that finishing touch and serve.

5) Tips for Making Honey Garlic Pork Tenderloin

I’ve learned the hard way that pork turns dry fast. So I use a meat thermometer every time. Hitting 145°F is the sweet spot. Anything more and you’ll lose that tenderness we all want.

Make sure your pork is trimmed before cooking. The silver skin doesn’t break down in the oven and can make the meat chewy if you leave it on. It takes just a minute to remove and improves the final dish.

Don’t rush the rest period. Letting the meat sit after baking is what keeps those juices locked inside. It may feel like waiting forever when you’re hungry, but it’s worth it every time.

6) Making Honey Garlic Pork Tenderloin Ahead of Time

I like to marinate the pork in the honey garlic mixture the night before. It deepens the flavor and makes dinner come together quicker the next day. You’ll notice the glaze clings more tightly too.

If you’re cooking for guests, bake the pork about three quarters of the way through earlier in the day. Let it cool, cover, and refrigerate. When you’re ready, finish cooking in the oven for 10 to 15 minutes until it reaches temperature. The flavor holds up well and nobody will guess you prepped ahead.

For meal prep, slice the pork after resting and portion it into containers with a bit of glaze. It reheats nicely for lunches during the week.

7) Storing Leftover Honey Garlic Pork Tenderloin

Leftovers rarely last long in my house, but when they do, I store them in an airtight container in the fridge. They stay good for three to four days. The glaze may thicken slightly, but that’s not a problem. A quick warm up in the skillet brings it back.

If you need to store it longer, freeze slices on a sheet pan, then transfer to freezer bags once solid. They’ll keep for up to two months. Defrost in the fridge overnight and reheat gently with a splash of broth to keep the meat tender.

Reheating in the microwave works if you’re short on time, but covering the pork with a damp paper towel helps keep it from drying out. Small trick, big difference.

8) Try these Main Course next!

9) Honey Garlic Pork Tenderloin