Pork Tenderloin

Pork 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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Prep Time: 15

Cook Time: 30

Total Time: 45

Course: Main Course

Cuisine: American

Keyword: pork tenderloin

Servings:

Calories: 232kcal

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

US Customary - Metric

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

[adthrive-in-post-video-player video-id="wFW3rHTi" upload-date="2025-09-02T01:09:57+00:00" name="The Best Pork Tenderloin Recipe for Dinner" description="Juicy, tender, and done in under an hour." player-type="default" override-embed="default"]

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

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