This eye-catching oven baked Honey Marinated Pork Tenderloin is bursting with great flavor is one of our go to recipes for any time of the year.
It is a crowd pleaser, and the recipe is quick and easy enough for a weeknight meal and fabulous enough for a weekend celebration.
This recipe is super simple, as most pork recipes should be. A little bit of Dijon, some honey, a little garlic, Sriracha sauce and some basic seasoning and you have a wonderful dish. You’re going to love it!
Even if it is a 3 portion recipe, my wife and I consumed the whole plate. We were hungry 😊.
So do adapt the recipe according to occasion and guests.
HOW TO MAKE PORK TENDERLOIN JUICY
Not overcooking the meat is the key to preventing the pork tenderloin from drying out.
Since this particular cut of meat is already very tender and lean, it does best when cooked quickly at a high temperature (by contrast, a tougher, fattier cut like a pork shoulder does best when cooked low and slow). If you grill or roast the tenderloin at a low temperature or for too long, you risk drying out the meat, resulting in a tougher, chewier texture.
For a juicy pork tenderloin, you’re looking for a medium finish (about 62 °C).
I always recommend using a thermometer to know when your meat is done. Always rest the meat for at least 5 minutes before slicing and serving. This helps to seal in the juices and create that perfectly tender dish!
What is the difference between Loin and Tenderloin?
Be careful when picking out your meat. Pork loin and pork tenderloin are two different cuts of meat. Pork loins are bigger and typically used for roasts, yielding a completely different texture. Tenderloin is smaller, longer, and a darker red than a pork loin. Tenderloins also cook faster than pork loins.
Tips for another lovely tenderloin recipe
I do recommend my recipe PORK TENDERLOIN WITH PEPPER SAUCE for tenderloin lovers. Its a personal favorite as well.
Have you tried the Honey Marinated Pork Tenderloin recipe?
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Honey Marinated Pork Tenderloin
- Cast iron pan
- Oven sheet pan
- Meat thermometer
- 500 grams pork tenderloin
- ½ tsp freshly ground black pepper
- 1 tbsp butter to sear the tenderloin
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp Dijon mustard
- 3 cloves garlic grated
- 1 tbsp sriracha sauce or any other hot sauce
- 3 tbsp olive oil
- 1 tsp thyme dried
- 1 tsp oregano dried
- 1 tsp rosemary dried
- 1 tsp marjoram dried
- 1 tsp salt
Oven form vegetables
- 500 grams potatoes small and divided
- 2 carrots
- 200 grams green beans
- 10 mini tomatoes
- 6 cloves garlic
- Preheat oven: Preheat the oven to 225 °C degrees.
- Mix all the marinade ingredients together.
- Trim the pork tenderloin, add black pepper and sear the meat in a pan with butter on high heat, so it gets some color, about 30 seconds per side. Take it off the pan and let it cool for a minute or two. Brush the marinade over the pork and let it sit.
- Wash and cut the potato, peel and cut the carrots, both in bite sizes.I seasoned potato and green beans separately with olive oil, salt and dry seasoning.For the carrots and tomato and garlic cloves, I drizzled some olive oil on them.
- I did give the potato and carrot a head start in the oven for about 10 minutes. After 10 minutes I prepared the oven plate, to be serving plate. Lay the green beans down the middle of the sheet pan and place the potatoes on one side, carrots, garlic and tomato's on the other. Lay the pork tenderloin over the green beans and brush or spoon with more sauce.Let everything cook for 25-30 minutes, or until the pork reaches 62-65 °C degrees at the thickest part on an meat thermometer. Brush or spoon more sauce over the pork at the half-way point.
- When ready, cover the pork with foil and rest for 5-ish minutes. Cut in slices and place over the beans before serving. Enjoy! A Day Without Cuisine is Like a Day Without Sunshine.