Roasted Pork Tenderloin – Incredibly tender, juicy, and delicious! This Honey Garlic Glazed Baked Pork Tenderloin is hands down our BEST pork tenderloin recipe. Rubbed with garlic, herbs, and spices, this pork tenderloin roast is rich with holiday flavor. This impressive but quick-cooking recipe can easily be halved to serve a smaller crowd. Enjoy!
Ingredients list for the roasted pork tenderloins recipe
- 2 pork tenderloins
- 2 tablespoons olive oil, divided
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and fresh ground pepper, to taste
- 4 cloves garlic, minced
- 1/4 cup honey (omit if keto)
- 1 tablespoon Sriracha (or any hot sauce you like)
- 3 tablespoons low-sodium soy sauce (or coconut amino for paleo)
- 1 tablespoon dijon mustard
Roasted pork tenderloin recipe
You’ll love this easy method for roasting pork tenderloin. Browning the pork tenderloins forms a golden crust that seals in the juices and makes the meat super tender. Pork tenderloins tend to be budget friendly, and the quick preparation makes this roasted pork tenderloin recipe an excellent option for a casual dinner with family, yet still impressive for a Holiday gathering.
How to roast pork tenderloin
First, make the rub for the pork tenderloins: Combine paprika, garlic powder, onion powder, thyme, rosemary, salt, and pepper. Rub the spice mix over the pork tenderloins.
In a skillet, sear the pork tenderloins until browned on all sides, about 3 to 5 minutes per side. Make sure not to burn the spices.
Make the sauce: Combine garlic, honey, soy sauce, mustard, Sriracha, and oil. Brush this mixture over the pork tenderloins arranged in a baking dish.
Roast the pork tenderloins for 15 minutes, then remove them from the oven. To avoid the meat drying up, we tent a piece of foil over the pork tenderloins so the top doesn’t burn. Continue roasting for 15 minutes, until the internal temperature of the pork tenderloins reaches 145˚F (62ºC).
Allow the roasted tenderloins to rest, then slice the roasted pork tenderloins and serve, garnished with rosemary, orange slices, and the reserved sauce on the side. See more detailed instructions below.
Directions
1. How to make this baked pork tenderloin recipe: Preheat your oven to 375˚F (190ºC). Line a baking dish with aluminum foil or parchment paper and set it aside. Pat dry the pork tenderloins with paper towels.
2. In a small mixing bowl, combine paprika, garlic powder, onion powder, thyme, rosemary, salt, and pepper. Rub this spice mix all over the pork tenderloins.
3. In a skillet, heat 1 tablespoon olive oil over medium heat and sear the pork tenderloins until browned on all sides, about 3 to 5 minutes per side. Transfer the pork tenderloins to the prepared baking dish.
4. In a bowl, combine garlic, honey, soy sauce, mustard, Sriracha, and oil; whisk until well combined. Brush this mixture over the pork tenderloins. Keep some of the mixture for serving. Roast the pork tenderloins for 15 minutes, then remove them from the oven.
5. Tent a piece of foil over the pork tenderloins so the top doesn’t burn, but the inside continues to cook. Put back in the oven and continue to cook for 15 more minutes, or until the internal temperature of the pork loin reaches 145˚F (62ºC). Use an Instant Read Thermometer to check for doneness.
6. Remove the baking dish from the oven and loosely cover the meat with foil; allow to rest for 10 minutes. Slice the roasted pork tenderloins and serve, garnished with rosemary, orange slices, and the reserved glaze on the side. Enjoy!
Tips for the roasted pork tenderloin recipe
- The pork tenderloins can be rubbed 1 day ahead and kept covered in the refrigerator.
- Do not overcook: Pork tenderloin is very lean meat. If overcooked, it can become dry.
- Make sure to rest the meat before slicing so the juices reflow in the meat and make it extra tender!
How to know when the pork tenderloins are done?
When roasting pork tenderloin, it should be roasted to a temperature of 145°F (62ºC). Roasting your pork tenderloin to 145° F is a medium cook, which means it should be just a touch of pink in the middle, which is perfect.
What to serve with the roasted pork tenderloin?
For a Holiday meal, we recommend serving the roasted pork tenderloins with roasted asparagus, roasted Brussels sprouts, sweet potato mash, or our delicious spaghetti squash mash!
How and how long to keep the pork tenderloin leftovers
Leftover pork loin can be refrigerated for up to 3 days or frozen in a freezer-safe container for 3 months.
More pork tenderloin recipes
- Puff Pastry Wrapped Pork Tenderloin
- Instant Pot Pork Tenderloin with Cranberry Butter Sauce
- Balsamic Pork Tenderloin in Oven with Fall Veggies
- Roasted Bacon Pork Tenderloin with Cranberry Glaze
Reviews (86)
Leave a reviewLeave a Reply
M ni laoi
2025-10-07 17:42:51
I have been using it for years. I changed something's in the recipe, like brown sugar instead of honey. Honey is so boring. And lots more herbs. And I do beg that the "jump to recipe " was at the start of the page and not buried after 10 million photos of your dish.
Deb
2025-02-23 19:50:43
This is a really delicious recipe. The rub is perfect and the sauce incredible. I timed the roast as directed, but maybe it was a bit too long. Will cut oven time a bit when I make it again, which will be a definite yes!
Kathy
2025-01-30 18:00:36
Better than buying already marinated ones at the store!
Tab
2025-01-28 18:19:21
I made this tonight for my family. Very good! Everyone had seconds! I did take the rub and did doubled it and boy was it tasty! Thanks for the great recipe! Definitely a keeper! Even my chef husband had 2 servings!
marla
2024-12-27 11:23:00
i made some variations to the recipe and had to make it short for Christmas dinner for unexpected guests, after Christmas eve! I had no sleep. so I took a frozen loin defrosted it just eyeballed the seasoning as above and added everything by just sprinkling on meat cutting a slit on top of meat and adding seasoning and 4 cloves of garlic. I forgot the mustard and added it while cooking! I then put HOT Honey drizzled over pork, I rubbed it first with Ghee I made myself. Then, season, more ghee in the pot, and brown. after 4 hrs in freeze. it was the most amazing loin! my company couldn't stop raving! i just threw all together with no fuss or mess. 45 mins later to cook as it was big. definitely a keeper recipe! no photo all gone!
