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Homemade glazed pork tenderloin recipe sliced into medallions with a sticky honey garlic glaze on a white kitchen counter, photographed from above by an amateur home cook.

Glazed Pork Tenderloin Recipe

Sweet, savory, and irresistibly juicy — this Glazed Pork Tenderloin Recipe features a honey garlic glaze that caramelizes perfectly in the oven for a restaurant-quality finish at home. Ready in under 40 minutes!
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Course: Dinner, Main Course
Cuisine: American, Comfort Food
Prep Time: 10 minutes
Cook Time: 25 minutes
Resting Time: 5 minutes
Total Time: 40 minutes
Servings: 6 Servings
Calories: 340kcal
Cost: $15

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.

Nutrition

Serving: 170g | Calories: 340kcal | Carbohydrates: 18g | Protein: 33g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 95mg | Sodium: 580mg | Potassium: 590mg | Sugar: 15g | Vitamin A: 15IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1.3mg