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This honey garlic pork tenderloin recipe is as simple as it gets! It’s a quick weeknight dinner with juicy pork and a sweet and savory sauce that’s made with pantry ingredients.

You may also enjoy my Honey Garlic Salmon or Honey Mustard Pork Tenderloin next.

a plate with honey garlic pork tenderloin, rice, and green beans

Why you’ll love it

Pork tenderloin is inexpensive and lean, making it an excellent protein whenever you want a change from chicken. Nutrition-wise, it’s almost exactly the same as chicken. It’s also easy to prep and cook, especially when paired with a simple Asian-inspired honey garlic sauce!

Honey and garlic are a classic combo that just works. The hint of sweetness makes this easy pork tenderloin a kid-friendly recipe, but it’s perfectly balanced with savory flavors of garlic and soy sauce! That means everyone in your family will enjoy the irresistible sauce.

What you’ll need

  • Pork tenderloin – note that it’s not the same cut as pork loin, and they’re not interchangeable
  • Honey – for a sweet note
  • Chicken broth – the base of the sauce
  • Soy sauce – we’re using low sodium. It adds another savory dimension.
  • Lemon juice – a touch of acidity further balances all the flavors
  • Garlic – it pairs so well with honey
  • Cornstarch – to thicken the sauce
  • Olive oil and butter – for pan searing
  • Scallions – these mild green onions add a pop of freshness and contrast
ingredients for honey garlic pork tenderloin in prep bowls

Pro tip

Pork tenderloin is done when it reaches 145F and has a little pink remaining in the middle. It’s totally safe to eat and stays tender that way! Pork isn’t meant to be chewy and dry. Use an instant read thermometer.

How to make honey garlic pork tenderloin

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

whisking honey garlic sauce and pan searing pork tenderloin in a skillet

Prep the tenderloin, and cut it into rounds. In a bowl, whisk the sauce ingredients until combined. Pan sear the pork in a skillet with the oil and butter until golden on both sides.

honey garlic pork tenderloin in a skillet before and after cooking

Pour in the sauce ingredients, and cook until the pork reaches 145F internally and the sauce has thickened up further. Add a splash of water if it’s too thick. Garnish with the scallions.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

Substitutions and variations

  • This recipe has quite a sweet sauce! If you need to, cut the honey down by a tablespoon and/or squeeze some lemon juice over top prior to serving.
  • Try adding in some minced or grated ginger and/or crushed red pepper flakes if you want it to have a little zing.
  • If you are craving chicken instead, make my Honey Garlic Chicken.

What to serve with honey garlic pork tenderloin

  • I like rice (especially jasmine rice) to spoon the sauce over. Your favorite noodles work too like ramen or Udon.
  • Even some Mashed Potatoes would be great!
  • Steam some green beans or broccolini to round out the meal.

Leftovers and storage

  • Store any leftover for 3-4 days in the fridge in a covered container.
  • Reheat slowly over a low heat so as not to overcook the meat.
  • You can freeze it for up to 3 months, but keep in mind that the pork may dry out a bit and the sauce may change texture.
a skillet with honey garlic pork tenderloin and a serving spoon

If you made this pork tenderloin with honey garlic sauce, leave a star rating and review below! I love hearing from readers. You can also tag me on Instagram with your creations.

a plate with honey garlic pork tenderloin, rice, and green beans
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Honey Garlic Pork Tenderloin

This honey garlic pork tenderloin recipe is as simple as it gets! It's a quick weeknight dinner with juicy pork and a sweet and savory sauce that's made with pantry ingredients.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4

Ingredients 

  • 1 pound pork tenderloin
  • Salt & pepper to taste
  • 1/4 cup honey
  • 1/4 cup chicken broth or water
  • 1/4 cup low sodium soy sauce
  • 1/2 tablespoon lemon juice or apple cider vinegar
  • 4 cloves garlic minced
  • 1 tablespoon cornstarch
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/3 cup chopped scallions or to taste

Instructions 

  • Trim any fat and silver skin off the pork tenderloin and then cut into 3/4" thick rounds. Season with salt & pepper.
  • Whisk the sauce ingredients together (honey, chicken broth, soy sauce, lemon juice, garlic, cornstarch).
  • Add the oil and butter to a skillet over medium-high heat. Once the pan is hot, add the pork (you may need to do this in batches so as not to crowd the pan) and cook for about 3 minutes/side until golden.
  • Reduce the heat to medium-low and then pour the sauce into the skillet and cook for another 1-3 minutes or until the pork is cooked through and the sauce has thickened. If the sauce thickens up too much, stir in a splash of water.
  • Take the pan off the burner, then sprinkle chopped scallions over top prior to serving.

Notes

  • This sauce is quite sweet. If you prefer it to be a bit less sweet, use 3 tablespoons of honey and/or squeeze some lemon juice over top when serving.
  • Pork is safe to eat at 145F and a little pink inside.

Nutrition

Calories: 282kcal, Carbohydrates: 22g, Protein: 25g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 82mg, Sodium: 713mg, Potassium: 553mg, Fiber: 0.5g, Sugar: 18g, Vitamin A: 173IU, Vitamin C: 3mg, Calcium: 26mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! Iā€™m Natasha.

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4 Comments

  1. John Keramos says:

    It looks positively delicious and good I will definitely make it later on this week and let you know.
    Thank you, Natasha.

    1. Natasha says:

      Thank you, John!! Yes – definitely update me if you make it. šŸ˜€

  2. Pam says:

    Love this although I did add ginger to the sauce. It gives a nice Chinese flavor and a little more taste. It is sweet so I did reduce the honey and add more lemon. Served with a lemon and parsley basmati rice and steamed vegetable it is great. Thank You for Your Recipes.

    1. Natasha says:

      You’re very welcome, Pam!