This Honey Garlic Roasted Pork Tenderloin is the perfect, no-mess weeknight meal. It’s seasoned with a simple, yet flavorful honey-Dijon garlic sauce that will absolutely MELT in your mouth.
The result of this easy oven-roasted pork recipe? Perfectly tender meat that is SO full of flavor and honestly couldn’t be any easier to make.
Serve it with steamed veggies and a side of rice or potatoes for a simple weeknight meal.
What is pork tenderloin?
Pork tenderloin is a long, thinner cut of meat that is lean, making it perfect for roasting.
Because it’s so lean, tenderloins have a tendency to dry out, but when topped with this incredible honey garlic sauce, it’s juicy, tender and the perfect blend of sweet and savory. It’s melt-in-your-mouth delicious!
What internal temperature should pork tenderloin be cooked to?
Your pork tenderloin should be cooked to an internal temperature of 145°F (62°C). The most effective way to do this (and to prevent your meat from being overcooked) is by inserting a digital thermometer horizontally through the end of the cylindrical tenderloin to check for doneness.
If you don’t have one, that’s okay too. Just make sure your pork is no longer pink in the center before serving.
Once your pork loin has reached the proper temperature allow it to rest for at least 10 minutes.
How to make your tenderloin in the slow cooker
If you want to cook your pork loin in the slow cooker, here’s how:
Quickly sear the pork tenderloin(s), cut slits in the top as directed and place in the slow cooker. Prepare the sauce and pour it over the tenderloin; cover and cook on LOW for 4 to 6 hours. If you’re at home, spoon sauce over tenderloin(s) every hour or so.
Check for doneness with a digital thermometer; it should register at 145°F when done.
Side dishes for this pork tenderloin roast
There are so many things you can serve with this roasted pork tenderloin. It has such sensational flavor there’s no need for fancy side dishes.
Leftover pork tenderloin can be refrigerated in an airtight container for 3 to 5 days, or frozen in a freezer-safe container for up to 3 months.
Ways to reinvent your leftover pork tenderloin:
- Pork and bean burritos
- Pork tacos
- Served in a sandwich or wrap as a warm, cheesy melt
- Mixed in with scrambled eggs
- Pork fried rice: Small pieces of pork tossed with scrambled eggs, rice, peas, carrots and a little ginger, garlic and Bragg Liquid Aminos
- Grain bowls: Layer your favorite rice or grain in a bowl with spinach (wilted), your favorite veggies (roasted veggies, raw veggies, sweet potatoes, avocados, matchstick carrots, onions, etc.), pork and toppings. Use up whatever you have in your fridge!
This Honey Garlic Roasted Pork Tenderloin recipe is hands down the most tender and juicy pork recipe you’ll ever eat. It’s seasoned with a simple, yet flavorful honey-Dijon garlic sauce that will absolutely MELT in your mouth. With little-to-no mess, it’s the best weeknight meal!
- Preheat oven to 350 degrees. Line a rimmed baking sheet with aluminum foil.
- In a medium bowl, whisk together the liquid aminos, honey, EVOO, mustard, orange juice, garlic, rosemary and pepper. Set aside.
- If using one large tenderloin, rather than two smaller ones, cut it in half. Place the pork tenderloins side-by-side on the baking sheet.
- Cut slits in the top of the tenderloins, about halfway through the thickness of the meat, every inch or so. Pour half of the sauce over the top of the tenderloins.
- Bake in the oven for 15 minutes. Remove and drizzle half of the remaining sauce on top of the tenderloins. Bake an additional 15 minutes and drizzle the remaining sauce over tenderloins.
- Bake 10-20 minutes, until no longer pink in the center or a meat thermometer reads 145 degrees (this is the best way to ensure a perfectly cooked tenderloin—insert it horizontally through the end of the cylindrical tenderloin).
- Remove the tenderloins from the oven and allow them to rest for 10 minutes before slicing into strips and serving. Drizzle leftover sauce on top once plated or pour sauce into a gravy bowl for easy drizzling. Enjoy!