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Dump-and-Go Honey Garlic Pork Tenderloin - Easy, Juicy, Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pork tenderloins (about 1 to 1.25 lb each)
  • 1/3 cup honey
  • 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
  • 3 tablespoons apple cider vinegar (or rice vinegar)
  • 4 cloves garlic, finely minced (or 1.5 teaspoons garlic powder)
  • 1 tablespoon Dijon mustard (optional for a bit of tang)
  • 1 tablespoon olive oil or neutral oil
  • 1/2 teaspoon smoked paprika (optional, for a subtle smoky note)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon kosher salt (adjust to taste, especially if not using low-sodium soy)
  • 1 teaspoon cornstarch + 1 teaspoon water (optional slurry for thickening sauce)
  • Sesame seeds and sliced green onions for garnish (optional)

Method
 

  1. Preheat and prep: Heat your oven to 400°F (205°C). Line a rimmed baking sheet or small roasting pan with foil for easy cleanup.
  2. Make the sauce: In a bowl, whisk together honey, soy sauce, vinegar, garlic, Dijon, oil, paprika, pepper, and salt.
  3. Coat the pork: Place tenderloins on the pan and pour the sauce over. Turn them to coat. Tuck the thinner tail end under slightly so they cook evenly.
  4. Roast: Cook for 18–22 minutes, spooning some sauce over the pork halfway through. Start checking internal temperature at 18 minutes.
  5. Check doneness: Remove when the thickest part hits 140–145°F (60–63°C). Carryover heat will raise it a couple degrees.
  6. Rest: Transfer pork to a cutting board and rest 5–10 minutes. This helps lock in the juices.
  7. Thicken the sauce (optional): Pour pan juices into a small saucepan. Stir in the cornstarch slurry and simmer 1–2 minutes until glossy.
  8. Slice and serve: Slice pork into 1/2-inch medallions. Spoon sauce over the top and garnish with sesame seeds and green onions if you like.