Easy Pork Tenderloin
Add Preferred SourcePork tenderloin makes you look like a kitchen pro without breaking a sweat. This simple dish gives you juicy, flavorful slices coated in a sweet and savory honey garlic sauce. It’s quick enough for a weeknight but tasty enough to steal the show at any dinner.
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I love how this pork tenderloin turns out every time — tender, juicy, and full of flavor. It’s a go-to recipe when I want something easy that still feels a little special. I usually make it for dinner when I’m short on time but still want a meal that everyone gets excited about. The honey garlic sauce brings everything together with the perfect balance of sweet and savory.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Pork Tenderloin
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I’m here to show you how simple it is to make a juicy pork tenderloin packed with flavor. Let’s get started!
Preheat the oven
Set your oven to 350°F (180°C) so it’s ready when you need it. A steady, medium heat keeps the pork tender without drying it out.
Make the honey garlic sauce
In a small bowl, whisk together the cider vinegar, soy sauce, and honey. This quick sauce will add a sweet and tangy layer to the pork.
Prepare the spice rub
Mix the garlic powder, paprika, salt, and black pepper in another small bowl. Rub the seasoning evenly over the pork tenderloins, pressing it in gently to stick.
Sear the pork
Heat the olive oil in a large ovenproof skillet over high heat. Sear the pork on all sides for about 2-3 minutes per side until golden brown. This locks in those delicious juices.
Add garlic and sauce
Push the pork to one side of the skillet and add the minced garlic. Let it cook for about 30 seconds until it smells amazing. Then, pour the honey garlic sauce into the pan and turn the pork to coat.
Bake the pork
Transfer the skillet to the oven and roast for 15-18 minutes, or until an instant-read thermometer reads 145°F at the thickest part. Don’t skip checking the temperature — it’s the secret to perfect pork!
Let it rest
Take the pork out of the skillet, set it on a plate, and loosely cover it with foil. Let it rest for about 5 minutes to let the juices settle inside.
Thicken the sauce
While the pork rests, simmer the sauce in the skillet over medium-high heat until it thickens into a syrupy glaze, about 3 minutes.
Slice and serve
Slice the pork into thick medallions, toss them back into the skillet with the sauce, and serve hot. Perfect with roasted potatoes, green beans, or even some buttery cauliflower!
Recipe Notes and Tips
I’m here to share a few extra tips to make sure your pork tenderloin turns out just right:
- Sear for flavor: Searing the pork before baking locks in the juices and adds a golden brown crust you’ll love. Don’t skip this!
- Use a meat thermometer: Always check the thickest part with an instant-read thermometer to hit that perfect 145°F.
- Don’t skip resting: Letting the pork rest for 5-10 minutes keeps it juicy and tender when you slice it.
- Trim the silver skin: A sharp knife makes it easy to remove the tough silver skin before seasoning.
- Adjust seasoning: Feel free to sprinkle extra garlic powder or paprika if you like a little more flavor.
- Sauce too thick: If your sauce thickens too much, just stir in a splash of water to loosen it up.
- Make ahead: You can season it and even sear it ahead of time, then bake it when you’re ready to eat.
How to Store Leftover Pork Tenderloin
Leftover pork tenderloin stays juicy and flavorful with the right storage. Pop the slices into an airtight container and keep them in the fridge for 3-4 days. If you want to keep them even longer, you can freeze the pork in a freezer-safe bag or container for up to three months. When you’re ready to eat, thaw it in the fridge overnight and reheat gently in the microwave or oven to keep it tender.
What to Serve With This Pork Tenderloin Recipe
Pork tenderloin goes with just about anything! I like to pair it with Mississippi Mud Potatoes, Honey Glazed Carrots, or Cornbread Casserole for a simple, hearty meal.
You could also serve it over cauliflower rice for a lighter option. Don’t forget to drizzle extra sauce over everything — it’s too good to waste!
More Recipes You Will Love
I’m here to help you keep your meal plans full of flavor and fun! Here are a few more easy favorites you’ll want to try:
- Crispy Pork Belly
- Air Fryer Pork Chops
- Sweet and Sour Pork
- Roast Beef Recipe
- Spatchcock Turkey Recipe
Ingredients
- 2 pounds pork tenderloin 2 units
- 1 ½ tablespoons olive oil
- 3 cloves garlic minced
Pork Tenderloin Rub:
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
Honey Garlic Sauce:
- 3 tablespoons cider vinegar
- 3 tablespoons soy sauce
- ½ cup honey
Instructions
- Set your oven to 350°F (180°C).
- In a small bowl, whisk together the cider vinegar, soy sauce, and honey to make the sauce.3 tablespoons cider vinegar, 3 tablespoons soy sauce, ½ cup honey
- In another bowl, mix the garlic powder, paprika, salt, and black pepper. Sprinkle the spice rub evenly over the pork tenderloins, pressing it in to adhere.2 pounds pork tenderloin, ½ teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon paprika
- Heat olive oil in a large ovenproof skillet over high heat. Sear the pork on all sides until golden brown, about 2-3 minutes per side.1 ½ tablespoons olive oil
- Push the pork to one side of the skillet and add the minced garlic. Cook for about 30 seconds until fragrant. Pour the sauce into the skillet and turn the pork to coat.3 cloves garlic
- Transfer the skillet to the oven and roast for 15-18 minutes. Remove the pork from the skillet and place it on a plate. Loosely cover with foil and let it rest for 5 minutes.
- While the pork rests, place the skillet with the sauce over medium-high heat. Simmer for about 3 minutes or until the sauce thickens into a syrup-like consistency.
- Slice the pork into thick slices, return them to the skillet, and toss in the sauce. Serve immediately with your favorite sides.
Video
Notes
- Sear for flavor: Searing the pork before baking locks in the juices and adds a golden brown crust you’ll love. Don’t skip this!
- Use a meat thermometer: Always check the thickest part with an instant-read thermometer to hit that perfect 145°F.
- Don’t skip resting: Letting the pork rest for 5-10 minutes keeps it juicy and tender when you slice it.
- Trim the silver skin: A sharp knife makes it easy to remove the tough silver skin before seasoning.
- Adjust seasoning: Feel free to sprinkle extra garlic powder or paprika if you like a little more flavor.
- Sauce too thick: If your sauce thickens too much, just stir in a splash of water to loosen it up.
- Make ahead: You can season it and even sear it ahead of time, then bake it when you’re ready to eat.
Storage and Reheating Instructions
- Fridge: Pop the slices into an airtight container and keep them in the fridge for 3-4 days.
- Freeze: If you want to keep them even longer, you can freeze the pork in a freezer-safe bag or container for up to three months.
- Reheat: When you’re ready to eat, thaw it in the fridge overnight if frozen, and reheat gently in the microwave or oven to keep it tender.
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
It was so good! Thank you
You are welcome!