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Glazed Pork Tenderloin

Name: Glazed Pork Tenderloin
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Glazed Pork Tenderloin
Ingredients: 600g pork tenderloin; 2 tablespoons olive oil; 3 tablespoons honey; 2 tablespoons soy sauce; 1 tablespoon Dijon mustard; 2 garlic cloves; 1 teaspoon salt; 0.5 teaspoon black pepper

Glazed Pork Tenderloin is a simple and delicious dinner that works well for any night of the week. This dish combines lean meat with a sweet and savoury coating that caramelises beautifully in the oven. It is easy to prepare and requires only a few pantry staples for the glaze. You can serve it with roasted vegetables or mashed potatoes for a complete meal.

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Good reasons to make glazed pork tenderloin

This recipe for Glazed Pork Tenderloin is popular because it stays juicy while the outside becomes sticky and flavourful. The balance of honey and soy sauce creates a rich taste without needing many ingredients. It cooks quickly which makes it ideal for busy evenings when you still want a high quality meal. Most people find the simple glaze is a great way to elevate a standard cut of meat.

How to make glazed pork tenderloin

Step 1

Prepare the meat: Preheat your oven to 200C and trim any excess fat from the pork. Season the meat on all sides with salt and pepper. Heat the oil in a pan over a medium heat and sear the pork until it is brown on all sides.

Step 2

Mix the glaze: Combine the honey, soy sauce, mustard and minced garlic in a small bowl. Stir the mixture until it is smooth and well combined. This sauce will create the perfect Glazed Pork Tenderloin finish as it roasts in the oven.

Step 3

Roast the pork: Place the seared meat on a baking tray and brush half of the honey mixture over the top. Put it in the oven and roast for about 15 to 20 minutes. Brush the remaining glaze onto the meat halfway through the cooking time.

Step 4

Rest and serve: Check that the internal temperature has reached 63C before removing it from the oven. Let the meat rest on a board for 5 minutes so the juices can settle. Slice the pork into thick rounds and serve with any extra glaze from the pan.

Important tips for glazed pork tenderloin

Always let your Glazed Pork Tenderloin rest before you start slicing it. This helps the meat stay tender and keeps the juices inside instead of running out on the board. If the glaze seems too thin, you can simmer it in a pan for a minute to thicken it before brushing it on.

Make sure to sear the meat before roasting to lock in the flavour and get a better texture. You can use maple syrup instead of honey if you prefer a different type of sweetness. Using a meat thermometer is the most reliable way to ensure the pork is cooked perfectly without being dry.

You can also try these recipes: chilli mayo, poached cod or turkey schnitzel.

Ingredients

servings

Adjust quantity

600 g pork tenderloin
2 tablespoons olive oil
3 tablespoons honey
2 tablespoons soy sauce
1 tablespoon Dijon mustard
2 garlic cloves
1 teaspoon salt
0.5 teaspoon black pepper

Cooking time

Nutrition information

NUTRITIONper serving

Energy:1172 kJ / 280 kcal
Fat:11 g
- of which saturates:3 g
Carbohydrates:16 g
- of which sugars:14 g
Protein:31 g
Fibre:0 g
Salt:900 mg

The best way to check if your Glazed Pork Tenderloin is ready is with a meat thermometer to ensure it reaches 63C. The meat should be firm to the touch but still slightly springy. It is fine if the centre has a very pale hint of pink as long as it has reached the safe temperature.

Can I make Glazed Pork Tenderloin ahead of time?

You can prepare the glaze and sear the meat in advance to save time. However it is best to roast and glaze the Glazed Pork Tenderloin just before serving to keep it juicy. If you have leftovers they can be stored in the fridge for up to three days.

What should I serve with this pork dish?

This dish pairs very well with roasted root vegetables or steamed green beans. Many people enjoy it with creamy mashed potatoes or a simple rice pilaf. The sweet glaze also goes nicely with a fresh green salad on the side.