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The BEST Honey Garlic Roasted Pork Tenderloin

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!

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 are liquid aminos? Why use them? Is there a soy-free alternative?

You may have spotted a bottle on shelves at a health food store or seen them listed in an array of real-food recipes, but what exactly are liquid aminos?

Liquid aminos are the concentrated amino acids extracted from soybeans. Different from soy sauce, liquid aminos contain amino acids, which are the building blocks of proteins in our bodies. Unlike soy sauce, they don’t contain wheat (hello, gluten-free), are made of two basic ingredients (soybeans and water), have no added salt and are far less processed than soy sauce.

When it comes to taste, liquid aminos have a slightly less salty, milder and faintly sweeter taste than soy sauce. You can use them in just about any recipe that calls for soy sauce. Just make a 1:1 substitution and you’ll be all set.

If you choose to avoid soy, use can use coconut aminos 1:1 instead.

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.

Any steamed or roasted veggies work and a side of rice or potatoes make the perfect starch to act as a great base to drizzle leftover glaze on.

Top tips for prepping ahead (on your food prep day or the night before):

Prepping ingredients ahead really helps to reduce stress and simplify meals on busy weekdays.

  • Combine wet ingredients (liquid aminos, honey, extra virgin olive oil, Dijon mustard, orange juice and garlic). Store in an airtight container or mason jar in the fridge. 

When you’re ready for dinner, add rosemary and pepper, toss the meal together and bake!

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.

Storing leftovers

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!

Did you make this recipe?

If you make this Honey Garlic Roasted Pork Tenderloin, we would love to hear how it turned out! Leave a comment below sharing how you served it and what your family thought of it. We love hearing from you and your ideas inspire us all! Don’t forget to tag @fullforlifegal on Instagram so we can admire your masterpiece! 🌟

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The BEST Honey Garlic Roasted Pork Tenderloin

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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!




  1. Preheat oven to 350 degrees. Line a rimmed baking sheet with aluminum foil.
  2. In a medium bowl, whisk together the liquid aminos, honey, EVOO, mustard, orange juice, garlic, rosemary and pepper. Set aside.
  3. 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.
  4. 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.
  5. Bake in the oven for 15 minutes. Remove and drizzle half of the remaining sauce on top of the tenderloins.
  6. 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).
  7. 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!


We recommend organic ingredients when feasible.

Always check for FfL-friendly ingredients.

  • Prep Time: 5 min
  • Cook Time: 40 min
  • Category: Recipes
  • Method: Sheet Pan, Too Easy

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1 Comment

  1. Erica

    Easy and delicious! The marinade was super simple to make and the pork tenderloin was delicious!

    We don’t typically by orange juice, so I juiced an orange instead. After cooking and the 10 minute rest, my tenderloin wasn’t cooked through enough and we were up against dinner time (and a hangry kiddo) so I sliced a few pieces off and finished them in a pan on the stove and added some of the remaining sauce. I put the rest of the tenderloin back in the oven for a bit.

    I bet the marinade could be made ahead of time and if you plan to freeze the tenderloin, add the marinade and freeze it together!


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