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Honey Garlic Pork Tenderloin

Honey garlic pork tenderloin is seared in a skillet, roasted until it reaches 145°F, then served with a glossy honey-soy sauce. The pork rests while the quick garlic sauce thickens on the stovetop.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting 3 minutes
Total Time 38 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the pork
  • 1 pork tenderloin 1- to 1 1/4-pound; silver skin removed
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp neutral oil
For the sauce
  • 3 cloves garlic minced
  • 0.25 cup honey
  • 0.25 cup low-sodium soy sauce
  • 0.25 cup chicken broth
  • 1 tbsp apple cider vinegar
  • 1 tbsp cornstarch
  • 1 tbsp water

Equipment

  • 1 12-inch oven-safe skillet

Method
 

Sear and roast the pork
  1. Preheat the oven to 400°F.
  2. Pat the pork dry and season it on all sides with the salt and pepper.
  3. Heat the oil in a 12-inch oven-safe skillet over medium-high heat.
  4. Sear the pork for about 2 minutes per side, turning until browned all over.
  5. Transfer the skillet to the oven and roast for 12 to 18 minutes, until an instant-read thermometer inserted into the thickest part reads 145°F.
  6. Transfer the pork to a cutting board, tent loosely with foil, and rest for at least 3 minutes while you make the sauce.
Make the sauce and serve
  1. Carefully pour off excess fat from the skillet, leaving about 1 tablespoon, and set the skillet over medium-low heat.
  2. Add the garlic and cook for 30 seconds, stirring.
  3. Stir in the honey, soy sauce, chicken broth, and vinegar, and bring the sauce to a simmer.
  4. Whisk the cornstarch and water together in a small bowl.
  5. Stir the mixture into the skillet and simmer for 1 to 2 minutes, until glossy and thickened.
  6. Slice the pork across the grain and serve with the sauce.

Notes

For the juiciest pork, check the thickest part with an instant-read thermometer and remove it when it reads 145°F. Refrigerate leftovers for 3 to 4 days; freezer-friendly. Use gluten-free tamari in place of soy sauce if needed.