Oven Roast
Honey Garlic Pork Tenderloin
Seared and roasted tenderloin under a sticky honey soy glaze.
Tenderloin is the fastest impressive cut there is. Sear it hard, glaze it twice, and pull it at 145°F for slices that stay pink and juicy in the middle.
Ingredients
- 2 pork tenderloins, about 1 lb each
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- For the glaze:
- 1/3 cup honey
- 1/4 cup low-sodium soy sauce
- 1 tbsp Dijon mustard
- 5 cloves garlic, minced
- 1 tbsp apple cider vinegar
- 1 tsp sesame oil (optional)
Method
- 1
Heat the oven to 400°F. Whisk together the honey, soy sauce, Dijon, garlic, vinegar, and sesame oil.
- 2
Pat the tenderloins dry and season all over with salt, pepper, and paprika.
- 3
Sear in an oven-safe skillet with the olive oil over medium-high heat, about 2 minutes per side, turning to brown all sides.
- 4
Brush half the glaze over the pork, reserving the rest.
- 5
Roast 12–18 minutes, brushing with a little more glaze halfway through, until the center reaches 145°F.
- 6
Rest the pork 3 minutes before slicing.
- 7
Simmer the reserved glaze in a small pan for 1–2 minutes until syrupy and spoon it over the slices.
- 8
Flavor Table Tip: An instant-read thermometer is the difference between juicy tenderloin and chalky tenderloin.