Honey Garlic Roasted Pork Tenderloin is the perfect weeknight meal. Seasoned with a simple, yet amazing rub and then topped with a sensational honey garlic sauce, the taste will melt in your mouth.

If you love pork or are looking for a delicious new way to cook it up, this recipe is all you need. Serve over rice or mashed potatoes, with a side of roasted asparagus or glazed carrots for an easy weeknight meal.

Honey Garlic Roasted Pork Tenderloin in a skillet

Honey Garlic Roasted Pork Tenderloin


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What is Pork Tenderloin?

Pork tenderloin is a long, thin cut of meat that is small in width. They are a lean cut of meat, with low amount of fat which is great for grilling and roasting.

Topped with this honey garlic sauce, it is the perfect combination of sweet and spicy! Coupled with the rub that is used to flavor the pork, you won’t want to miss a bite.

Pork has a tendency to dry out, but this roasted pork tenderloin will WOW you, not only with flavor, with how juicy and tender it is. Seriously, it’s melt in your mouth delicious.

The homemade sauce being applied to the Honey Garlic Roasted Pork Tenderloin

How to Roast Pork Tenderloin

This recipe is quick and easy to prepare!

  1. Preheat the oven to 400°F and quickly sear the seasoned pork.
  2. Roast the pork tenderloin into the oven (per recipe below).
  3. Baste with a homemade honey garlic sauce and broil.

Remember to let it rest for at least 5 minutes before serving. This helps to seal in the juices and create that perfectly tender dish!

How Long to Roast Pork Tenderloin

It’ll take about 20 minutes to bake your pork tenderloin once it’s been seared!

The trick to a great pork tenderloin is a quick sear followed by a nice hot oven! This gives a great crust while keeping inside tender and juicy! Just make sure it comes to an internal temperature of 145° F to 160° F to ensure the pork tenderloin is cooked properly.

How to Make Honey Garlic Sauce

Honey Garlic Sauce is a delicious and slightly sweet sauce, perfect for almost any meat including this pork tenderloin!

  1. Add all ingredients into a small saucepan.
  2. Bring to a boil and stir in a cornstarch slurry.
  3. Whisk until slightly thickened.

Then baste over the pork tenderloin before broiling and serve any extra sauce drizzled over rice of potatoes!

Honey Garlic Roasted Pork Tenderloin sliced and stacked in the skillet

Tips & Tricks to Remember

If you have ever been hesitant to make a pork tenderloin, don’t be. It is a great way to make a fabulous meal quickly, while tasting like you spent hours on it.

  • The key to the flavor is searing it first, this locks all of those tasty juices!
  • Adding the homemade rub before searing allows it to caramelize quickly locking in the flavor and giving it a delicious crusted exterior.
  • Finally, let it rest at least 5 minutes before slicing and serving. This lets all of the juices and fat settle back into the meat keeping the flavor you just created.

Side Dishes for Pork Tenderloin Roast

This dish is the perfect balance of sweet and savory. Some of the best sides to serve with it are simple, letting the tenderloin shine.

For some delicious veggies, we love to pair this dish with garlic parmesan roasted brussels sproutsroasted cauliflower, or roasted butternut squash!

When it comes to perfect starch you can’t go wrong with an easy baked rice dish, or some herb garlic butter smashed potatoes! It is the perfect base, drizzles with the leftover honey garlic glaze.

Honey Garlic Roasted Pork Tenderloin sliced in skillet

This Honey Garlic Roasted Pork Tenderloin is one of the easiest recipes I have made. All you have to do is mix together a simple rub to season the pork with and then sear it on all sides to get a nice golden brown color, then pop it in the oven to cook.

Easy Weeknight Dinners

Baked Pork Chops – great comfort food!

Crockpot Ranch Pork Chops – just 5 mins prep

Pork Chops with Mushroom Gravy – breaded & fried!

Pulled Pork Sundaes – a fun mealtime twist

Pulled Pork Pizza – perfect mini pizzas!

Garlic honey roasted pork loin in a pan with sauce and a fork
4.77 from 146 votes↑ Click stars to rate now!
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Honey Garlic Roasted Pork Tenderloin

Seasoned with a simple rub and topped with an easy honey garlic sauce, the taste will melt in your mouth.
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings 4 servings
Author Shannon Johanson


  • 1 pound Pork Tenderloin

For the Rub:

  • 1 tablespoon garlic salt
  • 1 tablespoon garlic pepper
  • 1 tablespoon onion powder
  • 1 teaspoon chili powder
  • 1 tablespoon fresh thyme minced
  • 1 tablespoon fresh rosemary minced
  • 2 tablespoons butter

For the Honey Garlic Sauce:


  • Preheat oven to 400°F. Remove any fat from pork. Using a fork, puncture the pork in several places. 
  • Add all the rub ingredients together in a small bowl and spread on all sides of the pork, pressing firm to really get the rub on the pork. 
  • Using a heavy skillet, heat over medium-high heat and add butter.  Allow butter melt then place pork in skillet and sear just until brown, flipping to sear all sides, about 2 minutes. Place skillet in the oven and roast for 20 minutes. 
  • Meanwhile in a small saucepan add all ingredients for honey garlic sauce, except the cornstarch and water.  Whisk to combine and bring to a slight boil.  
  • Combine the cornstarch and water to create a slurry and add to sauce.  Whisk until slightly thickened. Remove from heat and set aside. 
  • Remove pork from the oven and baste with honey garlic sauce.  Place the oven to "HI" broil and broil pork for 3 minutes to allow sauce to caramelize.  Let rest 5 minutes covered, slice and garnish with fresh chopped thyme and rosemary. 
4.77 from 146 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 436kcal | Carbohydrates: 62g | Protein: 27g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 88mg | Sodium: 349mg | Potassium: 655mg | Fiber: 1g | Sugar: 55g | Vitamin A: 500IU | Vitamin C: 14.4mg | Calcium: 54mg | Iron: 2.7mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine American

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Roasted Pork Tenderloin in a cast iron pan



Slices of pork tenderloin stacked upon each other, with writing
Pork tenderloin in a cast iron pan and slices of pork tenderloin stacked underneath the title



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About the author

Shannon is an Arizona transplant who traded the rain for a life in the sun. Her daughter is like having 5 kids in one so her “me” time is found outside running or in the kitchen cooking and creating recipes families will love. Shannon graduated with a Degree in Biology and went on to get her post-baccalaureate degree in dental hygiene. She feels the way to make people smile and come together is through good food, so she tries to create meals that will not only be easy to make, but delicious to eat. Shannon’s philosophy is, when all else fails, have a dream. So that is what she tries to do; dream, create, and bring her recipes to life from her kitchen to yours. Visit Shannon at The Food Cafe to learn more.
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Recipe Rating


  1. 5 stars
    My first try at pork tenderloin and this was amazing! I subbed the soy sauce for no soy soy sauce as I’m currently soy free for my son and it was so delicious! Will definitely be making this many times in the future!

  2. 5 stars
    So delicious. I seared in pan and then we grilled the pork. This is a keeper for all year round cooking, whether roasting or during the grilling season.

  3. 5 stars
    A great recipe! I didn’t use the honey glaze but replaced with a bottle sauce and it was still delicious! The sear and the spice combination really made the flavor.

  4. 5 stars
    This is a family favorite! It is absolutely delicious. I serve it with mashed/creamed sweet potatoes and a homemade green bean casserole!

  5. 5 stars
    Delicious, such a fantastic recipe and loved by the whole family. I tweaked it a bit by laying rings of apple in the bottom of the pan with fried onion rings. They soften nicely when it roasts and go well with the sauce.

    1. I have not tried cooking this recipe from frozen Lisa. I’d be concerned that it may take longer to bake, and the sugars may start to burn.

  6. 5 stars
    Excellent however I didn’t read the recipe through first and as directed I mixed all of the ingredients in the rub including the butter. Of course it hardened when I tried to rub it in the cold pork. I ended up taking it off the pork a melted along with all the rub ingredients. It was a mess in the skillet and I figured I ruined it. Continued with the recipe and it was delicious.

  7. 4 stars
    This was really good and looked gourmet when finished. I didn’t have orange juice so I substituted 1 tablespoon of orange marmalade since that’s what I had. I also used less garlic since my family doesn’t like a lot of garlic. The whole family loved it.

    1. Did you add the cornstarch slurry Maryann? If not, you may find a skillet will work better to thicken the marinade.

  8. 5 stars
    This was fantastic! We doubled the recipe and only broiled for two minutes! My kids and husband ate everything!!! Amazing!

  9. 5 stars
    just a really good recipe !
    easy and pretty quick as well as a recipe that uses ingredients that most of us have on hand.

  10. 4 stars
    The sauce was very good.  I left out the rosemary, don’t like it.  The next time I make this, I will pour some of the sauce over the meat then bake it.

  11. 5 stars
    This is so good. My youngest son says this is his new favorite meal & my oldest son says I should make this every night. LOLOL.

    1. I love that Patricia! You may get tired of eating it every night, but I fully support every other night 🙂

  12. 5 stars
    Fabulous!  I omitted the chili powder and used garlic powder instead of garlic salt.  Everyone raves about it.

  13. 4 stars
    This was soooooo good!  I have never had a tenderloin so juicy and tender!  The only reason I didn’t give it 5 stars was that is was a little to salty for us. I will probably eliminate the salt in the rub all together. But otherwise it was outstanding!  Will be using this recipe again and again!

  14. Should I double the cooking time if I’m using a 2lb pork tenderloin? I’m worried about it getting dried out if I cook it too long in the oven. 

    1. Hi Stephanie, to ensure your pork tenderloin is fully cooked you can check the internal temperature to ensure it reaches between 145°F to 160°F. For juicy tender meat I would suggest cooking it closer to the 145°F.

  15. Made this tonight and everyone enjoyed it which is rare in my house. I omitted the chilli powder and added a bit of paprika. I also cut back on the rosemary a bit as I’m not a fan. Was very good! Thanks!

  16. 5 stars
    Best recipe we have tried in a long time! Definitely a keeper. The meat was SO tender and very flavorful.  If we changed anything, we would reduce the Thyme and Rosemary probably in half. A beautiful presentation and wonderful for a dinner party.

  17. Want to add that this would be a wonderful entree if you were entertaining, cook 2 – 1 pound tenderloins instead of one! So elegant sliced on the platter with fresh thyme and rosemary garnish, I’ll make it next time we have company for dinner 🙂

  18. 5 stars
    OMG, this receipe for Pork Tenderloin was excellent! My husband and I loved it and even my picky eaters enjoyed it. I didn’t have any cornstarch on hand so we didn’t make the slurry and I didn’t have garlic pepper so I just used fresh ground pepper instead.

    Neither omission/substitution made a difference expect the sauce was thinner than it would have been.

    This is now a keeper and we will make this over and over again, thanks for posting!

  19. 5 stars
    We love this recipe!  Made it twice now and we do leave out the chili powder, because we just don’t care for it.  So delicious and tender!

  20. My family did not like this at all!! Weird taste is right!! I made this EXACTLY as written too.  First of all, that little bit of corn starch didn’t thicken the sauce at all but I wanted to follow the directions to a T so I didn’t add anymore to it.  I use corn starch to thicken a lot of my sauces and soups but thus just didn’t thicken at all. And the blend of spices did have an unpleasent taste.  It was a little on the spicy side for me too. And the smoked paprika was exactly as the recipe called for…. I really thought this would be a great recipe according to the responses you had but I’m going to stick to the Bacon Wrapped Pork Tenderloin I always make and keep searching for another recipe for pork tenderloin.  Thanks for sharing tho !! 

        1. Hi Jamie, I don’t believe it was mentioned, and you are correct it isn’t in the ingredients list.

  21. 5 stars
    Outstanding!  Made this for the first time for dinner this evening.  Very flavorful.  I did make the run and allowed the tenderloin to sit in it for a couple of hours.  Sauce was great too!  I may adjust the herbs down a bit as I did think it a bit salty.  But, all in all recipe goes into my make again file!  

    1. Hi Doreen, we have only made this recipe as listed. But that should work, let us know how it turns out! Just make sure the pork reaches on internal temperature of 145°F before serving!

  22. 1 star
    Sorry, but we did not like this recipe AT ALL! In fact we threw everything after one bit… the rub is WAY to salty and the sauce has a weird taste to it… the ingredients from the rub and the sauce don’t match together at all… will never do this recipe again! It’s a shame… what a waste of food

    1. Sorry to hear that you didn’t enjoy this honey garlic roasted pork tenderloin recipe Ariana. I’ve made it many times as written and really enjoyed it, and you can see other readers have as well.

  23. 5 stars
    Ok so like WOW!!! I loved how this turned out thank you!!! I didnt have fresh herbs and had to use oregano instead of rosemary as that’s what I had on hand. I cant imagine how good it will be with fresh herbs!! This is on rotation now!

    1. Isn’t it delicious Becky! Definitely let us know how you enjoy it with the fresh herbs!

  24. Do you apply the rub in advance, essentially allowing it to “marinate”…or just apply right before cooking?

    1. Hi Tavia, In this recipe we rub the meat right before searing but you could prep the pork tenderloin in advance and let is sit in the rub!

    1. While I have never made a pork loin, this recipe should work well. Just make sure that it is cooked to an internal temperature of 145F. Enjoy Kimberly!

    1. Ruby, this makes 4 servings. You can see it right above the name of the recipe on the recipe card 🙂

  25. 5 stars
    This recipe was outstanding!! Being the first time I’ve cooked pork tenderloin this way. Everyone was very impressed and not 1 bite left over. Highly recommend this recipe to anyone who isn’t sure just how to prepare a pork tenderloin. There are several different ways of course, hard to imagine any are better. The glaze or sauce if u will really puts it over the top. Well done on whoever invented this one.

  26. 5 stars
    This roast pork was amazing. Best I’ve tasted…ever. It’s simple and easy but tastes like it was prepared by a gourmet chef. The rub was a perfect combination but the sauce was wonderful.