Pork Tenderloin with Honey Garlic Sauce
Get ready for the most succulent, flavor-packed pork tenderloin you’ve ever tasted! This isn’t just another weeknight dinner – it’s a masterclass in transforming a humble cut of meat into something absolutely spectacular.
The magic happens when our perfectly seasoned pork meets a glossy honey garlic sauce that’s the perfect balance of sweet and savory. The outside develops a beautiful golden crust while the inside stays incredibly juicy. Trust me, this is the recipe that’ll have everyone asking for seconds.
Ingredients
For the pork tenderloin:
- 2 (1 pound each) pork tenderloins
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
For the honey garlic sauce:
- ½ cup honey
- ¼ cup tamari soy sauce or coconut aminos
- 2 tablespoons apple cider vinegar
- 6 garlic cloves, minced
Steps
- Preheat your oven to 375°F (190°C). In a small bowl, combine garlic powder, paprika, onion powder, thyme, salt, and pepper. Mix thoroughly until well blended – this ensures even seasoning distribution.
- Create the sauce by whisking honey, soy sauce, vinegar, and minced garlic in a medium bowl until completely smooth. The sauce should have a glossy appearance and uniform consistency.
- Pat the tenderloins dry with paper towels (this is crucial for proper searing). Sprinkle the spice blend evenly over all sides, using your hands to massage it in. The meat should be completely coated.
- Heat oil in a large oven-safe skillet over medium-high heat until shimmering. Sear the pork for 4 minutes total, turning every minute for even browning. You want a golden-brown crust all over.
- Turn off heat and pour in the sauce. Using tongs, rotate the pork to coat evenly. Transfer to oven and roast for 15-20 minutes until internal temperature reaches 140°F (60°C). The meat should feel slightly firm but still have some give when pressed.
- Remove pork to a plate and tent with foil for 5-10 minutes. Return skillet to stove and simmer sauce for 1-2 minutes until it coats the back of a spoon. For a thicker sauce, whisk in 1 teaspoon cornstarch mixed with water.
- Slice pork into ½-inch medallions against the grain. Arrange on a platter and drizzle with the reduced sauce.
