There's something magical about a perfectly cooked Glazed Pork Tenderloin Recipe that brings everyone to the table. The sweet and savory glaze caramelizes beautifully in the oven, creating a sticky, flavorful coating that makes each bite irresistible. I've been making this Glazed Pork Tenderloin Recipe for years, and it's become my go-to dish when I want something impressive without spending hours in the kitchen.
This Glazed Pork Tenderloin Recipe is incredibly forgiving and perfect for busy weeknights or special occasions. The tender, juicy meat paired with a simple honey garlic glaze creates a restaurant-quality meal right in your own kitchen. Whether you're cooking for your family or hosting friends, this Glazed Pork Tenderloin Recipe will quickly become your favorite dinner solution.
Why This Juicy Oven Roasted Pork Recipe Never Fails
Pork tenderloin is one of the leanest cuts of meat, which means it cooks quickly and stays tender when done right. This Glazed Pork Tenderloin Recipe works so well because the glaze locks in moisture while adding incredible flavor. The combination of brown sugar, honey, and soy sauce creates that perfect balance between sweet and savory that makes this dish unforgettable.
What sets this Glazed Pork Tenderloin Recipe apart is its versatility. You can serve it with roasted vegetables, creamy mashed potatoes, or fresh green beans for a complete meal. The glaze also works beautifully with different flavor profiles, so you can customize it based on what you have in your pantry. This easy pork dinner idea pairs wonderfully with side dishes and makes meal planning a breeze.
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Ingredients
For the Pork Tenderloin:
- Pork tenderloins ; Tenderloin is the most tender cut and cooks evenly
- Olive oil ; Helps create a beautiful sear and prevents sticking
- Salt ; Brings out the natural flavors of the meat
- Black pepper ; Adds a subtle kick
- Garlic powder ; Extra flavor boost that complements the glaze
For the Sweet and Savory Glaze:
- Red pepper flakes (optional) ; For those who like a little heat
- Honey ; Creates sweetness and helps the glaze stick (substitute with maple syrup for a deeper flavor)
- Brown sugar ; Adds caramelization and richness
- Soy sauce ; Provides savory depth and umami
- Garlic, minced ; Fresh garlic is key for the best flavor
- Dijon mustard ; Adds tanginess and helps emulsify the glaze
- Apple cider vinegar ; Balances the sweetness with acidity
See recipe card for quantities.
Instructions
Preparing Your Pork Tenderloin
- Remove the pork tenderloins from the refrigerator 20-30 minutes before cooking to bring them to room temperature.
- Pat the meat completely dry with paper towels; this helps achieve a better sear.
- Trim any silver skin (the thin, shiny membrane) from the tenderloin using a sharp knife.
- Season both tenderloins generously with salt, pepper, and garlic powder on all sides.
- Preheat your oven to 400°F while you prepare the glaze.
Pro Tip: Letting the meat come to room temperature ensures even cooking throughout.
Making the Perfect Glaze
- In a medium saucepan, combine honey, brown sugar, soy sauce, minced garlic, Dijon mustard, and apple cider vinegar.
- Heat over medium heat, stirring constantly until the brown sugar dissolves completely.
- Bring the mixture to a gentle simmer and cook for 3-4 minutes until it thickens slightly.
- Remove from heat and set aside; the glaze will continue to thicken as it cools.
- Reserve about ¼ cup of glaze in a separate bowl for basting later.
Searing and Roasting
- Heat olive oil in a large oven-safe skillet or cast iron pan over medium-high heat.
- Once the oil is shimmering, add the pork tenderloins and sear for 2-3 minutes on each side until golden brown.
- Brush half of the glaze generously over the seared pork.
- Transfer the skillet to the preheated oven and roast for 15-20 minutes.
- The internal temperature should reach 145°F when measured with a meat thermometer in the thickest part.
Important Note: Don't overcook! Pork tenderloin dries out quickly if cooked past 145°F.
Final Glazing and Resting
- Drizzle any remaining pan juices and glaze over the sliced pork before serving.
- Remove the skillet from the oven and brush the pork with the reserved fresh glaze.
- Let the meat rest on a cutting board for 5-10 minutes before slicing.
- During resting, the juices redistribute throughout the meat, keeping it moist.
- Slice the tenderloin into ½-inch thick medallions against the grain.
Expert Cooking Tips
Temperature Control is Everything
- Getting your Glazed Pork Tenderloin Recipe right comes down to proper temperature. Always use a reliable meat thermometer. Insert it into the thickest part of the tenderloin; when it reads 145°F, remove it immediately from the oven. Remember that the temperature will rise another 3-5 degrees during resting, which is called carryover cooking.
The Power of a Good Sear
- Searing creates a flavorful crust that seals in juices
- Make sure your pan is hot before adding the meat
- Don't move the pork around while searing; let it develop that golden-brown color
- A cast iron skillet works best for even heat distribution
Glaze Application Techniques
- The secret to a beautiful, sticky glaze is timing. Apply the first coat after searing but before roasting. This allows the glaze to caramelize in the oven. Save some fresh glaze for the end; brushing it on after cooking adds extra shine and flavor without burning the sugars.
Common Mistakes to Avoid
- Don't skip the resting period ; Cutting immediately causes all the juices to run out
- Avoid crowding the pan ; If your skillet is too small, sear one tenderloin at a time
- Don't use cold meat ; Room temperature pork cooks more evenly
- Watch the glaze carefully ; High sugar content means it can burn quickly
Time-Saving Kitchen Hacks
- Prepare the glaze up to 3 days ahead and store it in the refrigerator. You can also season the pork the night before and let it marinate in the fridge. When ready to cook, just bring it to room temperature, sear, and roast. This marinated pork tenderloin method makes weeknight cooking even easier.
Recipe Variations & Substitutions
Different Glaze Flavor Profiles
- This honey garlic pork tenderloin base works beautifully with countless variations. For a teriyaki pork tenderloin, replace the honey with equal parts mirin and increase the soy sauce. Add fresh ginger for an Asian-inspired twist. If you prefer a BBQ pork tenderloin, swap the glaze for your favorite barbecue sauce mixed with a tablespoon of apple cider vinegar.
- For a maple glazed pork tenderloin, use pure maple syrup instead of honey and add a teaspoon of cinnamon. The balsamic glazed pork variation calls for replacing half the honey with balsamic vinegar and adding fresh rosemary. A bourbon glazed pork tenderloin adds 2 tablespoons of bourbon to the basic glaze for a sophisticated, smoky flavor.
Dietary Modifications
- Low-Sugar Option: Replace honey and brown sugar with a sugar-free sweetener like monk fruit or erythritol. The glaze won't caramelize as deeply but still tastes delicious.
- Keto-Friendly: Skip the brown sugar entirely and use only 2 tablespoons of honey with extra Dijon mustard for thickness.
- Gluten-Free: Simply substitute tamari or coconut aminos for the soy sauce. Everything else in this Glazed Pork Tenderloin Recipe is naturally gluten-free.
Cooking Method Alternatives
- Grilled Glazed Pork Tenderloin: Sear the pork over direct high heat for 2 minutes per side, then move to indirect heat. Brush with glaze every 5 minutes until the internal temperature reaches 145°F.
- Air Fryer Glazed Pork Tenderloin: Cook at 400°F for 20-25 minutes, brushing with glaze halfway through. This method creates an extra crispy exterior.
- Slow Cooker Version: Brown the pork first, then place in a slow cooker with the glaze. Cook on low for 4-5 hours. Note that the texture will be different but still delicious.
Creative Herb and Spice Additions
- Add fresh thyme or rosemary to the glaze for an herb crusted pork tenderloin variation
- Mix in orange zest and juice for a citrus twist
- Include hoisin sauce for an hoisin glazed pork version
- Sprinkle with sesame seeds before serving for added texture
Equipment Recommendations
- Cast Iron Skillet (10-12 inch) ; The best choice for even searing and oven roasting in one pan. The heavy bottom maintains consistent heat, creating that perfect caramelized crust. Budget alternative: Any oven-safe heavy-bottomed skillet.
- Instant-Read Meat Thermometer ; Essential for perfectly cooked, juicy pork tenderloin every time. Digital thermometers give you accurate readings in seconds. This tool prevents overcooking and ensures food safety.
- Silicone Basting Brush ; Makes applying the glaze easy and won't melt like traditional brushes. The bristles don't fall out and clean up easily in the dishwasher.
- Sharp Chef's Knife ; Critical for removing silver skin and slicing the finished Glazed Pork Tenderloin Recipe into beautiful medallions. A dull knife tears the meat instead of cutting cleanly.
- Rimmed Baking Sheet ; If you don't have an oven-safe skillet, sear the pork in a regular pan, then transfer to a rimmed baking sheet for roasting. Line with parchment paper for easy cleanup.
- Medium Saucepan ; For preparing the glaze. A 2-quart saucepan works perfectly and gives you enough room to stir without spillage.
Storage & Meal Prep Tips
Refrigerator Storage
- Store leftover Glazed Pork Tenderloin Recipe in an airtight container in the refrigerator for up to 4 days. Slice the pork before storing to make reheating easier. Keep any extra glaze in a separate container. When reheating, add a splash of water or chicken broth to prevent drying out. Warm gently in the microwave for 1-2 minutes or in a covered skillet over low heat.
Freezing Instructions
- This dish freezes beautifully for up to 3 months. Let the cooked pork cool completely, then wrap tightly in plastic wrap followed by aluminum foil. Label with the date and freeze. To reheat, thaw overnight in the refrigerator. Warm in a 325°F oven for 15-20 minutes, brushing with fresh glaze or pan juices. The texture stays remarkably tender if you don't overcook during reheating.
Meal Prep Strategy
- Prep the glaze: Make a double batch and freeze half for next time
- Season ahead: Rub the pork with seasonings up to 24 hours in advance
- Slice for the week: Cook two tenderloins on Sunday, slice them, and use throughout the week in salads, sandwiches, or grain bowls
- Batch cooking: This recipe doubles easily, so cook extra tenderloins and freeze individually wrapped portions
Best Reheating Methods
- The microwave works in a pinch but can make the pork chewy. For best results, reheat sliced pork in a covered skillet with a tablespoon of water over medium-low heat for 3-4 minutes. Alternatively, wrap slices in foil and warm in a 300°F oven for 10 minutes. Both methods help retain moisture in your Glazed Pork Tenderloin Recipe leftovers.
Grandma's Secret That Changed Everything
I learned this trick from my grandmother, and it completely transformed how I cook pork tenderloin. Before seasoning, she would brine the meat for just 30 minutes in a simple solution of 4 cups water, ¼ cup salt, and 2 tablespoons sugar. This quick brine adds so much moisture to the lean meat that your Glazed Pork Tenderloin Recipe becomes incredibly juicy and nearly impossible to overcook.
The second game-changing secret is letting your glaze reduce by half before the first application. When you simmer the glaze longer, it becomes thicker and sticks better to the meat, creating that glossy, restaurant-quality finish. These two simple adjustments turn a good Glazed Pork Tenderloin Recipe into an absolutely unforgettable one that your family will request again and again.
FAQ
What is a good glaze for pork tenderloin?
The best glaze for pork tenderloin combines sweet and savory elements. A mixture of honey, brown sugar, soy sauce, and garlic creates the perfect balance. Dijon mustard adds tang while apple cider vinegar cuts through the sweetness. This Glazed Pork Tenderloin Recipe uses these ingredients for a foolproof glaze that caramelizes beautifully without burning.
What is the best method to cook a pork tenderloin?
The most reliable method is searing the pork in a hot skillet to develop flavor, then finishing it in a 400°F oven until it reaches 145°F internally. This combination gives you a caramelized exterior and juicy interior. Using an oven-safe skillet means fewer dishes and even cooking throughout your Glazed Pork Tenderloin Recipe.
What can I glaze pork with?
You can glaze pork with many ingredients including honey, maple syrup, brown sugar, balsamic vinegar, hoisin sauce, barbecue sauce, or fruit preserves. The key is balancing sweetness with acidity and adding savory elements like soy sauce or mustard. This Glazed Pork Tenderloin Recipe works perfectly with various glaze combinations depending on your taste preferences.
What is the 7 6 5 method for pork tenderloin?
The 7-6-5 method refers to grilling pork tenderloin for 7 minutes on one side, 6 minutes on the other, then 5 minutes resting. While this works for grilling, oven roasting at 400°F for 15-20 minutes gives more consistent results. Always use a meat thermometer rather than timing alone for perfect results with any cooking method.
Bring This Delicious Recipe to Your Table Tonight
This Glazed Pork Tenderloin Recipe has everything you need for a memorable meal; it's quick, delicious, and impressive enough for any occasion. The sweet and savory glaze transforms simple pork tenderloin into something extraordinary that your whole family will love. Whether it's a busy Tuesday night or a special weekend dinner, this recipe delivers restaurant-quality results every single time.
Once you've mastered this Glazed Pork Tenderloin Recipe, I encourage you to try other exciting dishes from our collection. The Spinach Empanadas Recipe offers a wonderful vegetarian option with flaky pastry and savory filling that pairs beautifully with this pork dish. For seafood lovers, our Tuna Empanadas Recipe brings together tender tuna and bold spices in crispy pockets of deliciousness. These recipes complement your dinner rotation and give you even more crowd-pleasing options.
Give this Glazed Pork Tenderloin Recipe a try tonight and watch it become your new favorite weeknight dinner. Don't forget to leave a comment below sharing how it turned out or any creative variations you tried. Happy cooking!
With love and flavor
By Lisa Johnson💛
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Pairing
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Glazed Pork Tenderloin Recipe
Equipment
- 1 Cast-iron skillet (10–12 inch) Ideal for searing and roasting evenly
- 1 Instant-read meat thermometer Ensures juicy, perfectly cooked pork
- 1 Silicone Basting Brush For evenly applying glaze
- 1 Sharp Chef’s Knife For trimming and slicing pork
- 1 Rimmed baking sheet If not using an oven-safe skillet
- 1 Medium saucepan For preparing the glaze
Ingredients
For the Pork Tenderloin
- 2 pieces Pork tenderloin (about 1–1.5 lbs each) Tender and evenly cooking cut
- 2 tablespoon Olive oil Helps sear and prevent sticking
- 1 teaspoon Salt Brings out flavor
- ½ teaspoon Black pepper Adds a mild kick
- 1 teaspoon Garlic powder Complements the glaze
For the Sweet and Savory Glaze
- ⅓ cup Honey Sweetness and caramelization
- ¼ cup Brown sugar Adds richness and color
- 3 tablespoon Soy sauce Adds umami depth
- 4 cloves Garlic, minced Fresh for best flavor
- 2 tablespoon Dijon mustard Adds tang and emulsifies glaze
- 1 tablespoon Apple cider vinegar Balances the sweetness
- ½ teaspoon Red pepper flakes (optional) For subtle heat
Instructions
- Remove pork from fridge 20–30 minutes before cooking to reach room temperature.
- Pat pork dry and trim any silver skin using a sharp knife.
- Season all sides with salt, pepper, and garlic powder.
- Preheat oven to 400°F while preparing glaze.
- In a saucepan, combine honey, brown sugar, soy sauce, garlic, mustard, and vinegar.
- Simmer 3–4 minutes until slightly thickened, then reserve ¼ cup for later.
- Heat olive oil in a cast iron skillet; sear pork 2–3 minutes per side until golden.
- Brush pork with half the glaze and transfer skillet to oven.
- Roast 15–20 minutes or until internal temp reaches 145°F.
- Remove from oven, brush with remaining glaze, and rest 5–10 minutes.
- Slice into ½-inch medallions and drizzle with pan juices.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
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