Honey Garlic Pork Tenderloin is an easy, flavor-packed recipe brushed with a quick three-ingredient honey glaze. It cooks in about 25 minutes—on the grill or in the oven.
Juicy, tender, and loaded with sweet-savory flavor from honey, soy sauce, and garlic powder. No marinating. No fancy prep. Just a fast, foolproof dinner.
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- ❤️ Why You’ll Love This Honey Garlic Pork Tenderloin
- 🐖Ingredients
- 👨🍳 Quick Overview: Cooking Honey Garlic Pork Tenderloin
- 🌡️ Internal Temperature and Doneness Guide
- 🍯 Glaze Variations and Flavor Options
- 🍽️ Serving Suggestions
- 🐷 More Pork Tenderloin Recipes to Try
- 🧊 Storing and Reheating Leftovers
- ❓FAQs
- 📖The Recipe Card with Step-by-Step Instructions
Featured Comment From Eric :
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"I’ve never made a pork tenderloin before this, and this has literally become one of my favorite things to make. I’ve made it 4 times now in the last 2 months. It’s so good. I usually make more of the sauce."
❤️ Why You’ll Love This Honey Garlic Pork Tenderloin
- Sweet, garlicky glaze – Just honey, soy sauce, and garlic powder—but big flavor.
- Fast and simple – No marinating, no fancy prep—just trim, brush, and cook.
- Oven or grill – Use whichever cooking method works best for you.
- Moist and tender – Pork tenderloin stays juicy when cooked properly.
- Beginner-friendly – Step-by-step instructions make it easy to get right.
🐖Ingredients
- Pork tenderloin – Usually 1 to 1½ pounds. Remove silverskin and any membrane before cooking.
- Honey – For sweetness and caramelization in the glaze.
- Soy sauce – Adds salt and umami depth. Use low-sodium if brining.
- Garlic powder – Granulated preferred. Adds flavor without overpowering.
💡 Optional: If you want to brine, use 2 tablespoons of salt in 2 cups of water. Refrigerate for 1–2 hours, then rinse and pat dry before cooking.
👨🍳 Quick Overview: Cooking Honey Garlic Pork Tenderloin
1. Preheat and mix glaze
Preheat the grill to a surface temperature of about 450°, or the oven to 375° convection (400° conventional).
Mix the glaze: honey, soy sauce, and garlic powder.
2. Trim and glaze
Trim the pork tenderloin, removing any silverskin and membrane.
Brush all sides with the glaze.
3. Grill or bake
Place on the grill (lid closed) or in the preheated oven.
Oven: Brush with glaze three times during baking—about every 8 minutes.
Grill: Rotate the tenderloin every 5 minutes, brushing with more glaze during the first three turns.
Cook until the internal temperature is 145° to 150°. Total time is about 22–27 minutes. Let rest for 5 minutes before slicing.
👇 Scroll down for the printable recipe card and complete step-by-step photo instructions—or keep reading for tips, veggie options, and serving ideas.
🌡️ Internal Temperature and Doneness Guide
Cook pork tenderloin to an internal temperature of 145° to 150°F for the best balance of safety and juiciness. That usually takes about 22–27 minutes whether you grill at 450°F or bake in a 375° convection (400° conventional) oven.
Use these internal temperature targets to guide your preferred doneness:
- 145°–150°F (Medium-Rare) – Juicy and tender (recommended)
- 150°–155°F (Medium) – Slightly firmer but still moist
- 155°–160°F (Medium-Well) – Starting to dry
- 160°F+ (Well Done) – Not recommended due to dryness and texture
⏲️ Important: Always cook to the final internal temperature—not by time. Variables like grill temp, oven calibration, and tenderloin thickness will affect how long it takes.
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🍯 Glaze Variations and Flavor Options
The honey garlic glaze is simple, but there’s room to customize the flavor.
- Honey-Dijon – Add a teaspoon of Dijon mustard for a tangy twist.
- Spiced glaze – Try a pinch of cloves, nutmeg, or allspice for a honey-baked ham vibe.
- Honey-cinnamon – A dash of cinnamon gives a warm, sweet finish.
- Fresh garlic – Use sautéed minced garlic instead of garlic powder (see FAQ below).
You can’t change much about the pork itself—but a small tweak to the glaze can give this recipe a whole new feel.
🍽️ Serving Suggestions
The sweet-savory glaze pairs well with starches and roasted vegetables.
Great side options:
- Starches – Oven-baked rice, French bread, or baked French fries.
- Vegetables – Grilled corn on the cob, roasted red potatoes, or grilled mixed vegetables.
- Oven-friendly – Baked cauliflower or Parmesan-roasted asparagus are great if you’re not grilling.
Finish with something cool and fruity—like Grilled Pineapple or a slice of Strawberry Jello Pie.
🐷 More Pork Tenderloin Recipes to Try
If you like this one, here are a few more to keep in rotation:
- How to Grill a Pork Tenderloin on a Gas Grill — A full step-by-step guide for juicy results every time.
- Memphis Pork Tenderloin — A personal favorite with bold, smoky flavor.
- Chipotle Lime Pork Tenderloin — Inspired by Alton Brown—zesty, spicy, and different.
- Balsamic Pork Tenderloin — A savory glaze with just the right tang.
🧊 Storing and Reheating Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
Using leftovers: If frozen, thaw overnight in the fridge. Reheat in the oven or microwave, or slice cold and toss into a salad.
❓FAQs
Use a grill surface temperature of about 450°F—medium-high heat. That’s hot enough to cook the pork evenly without burning the glaze. High heat will char the outside before the inside is done, especially with honey involved.
Using charcoal? Set up a cooler zone for indirect heat and monitor the temperature carefully. As always, cook to a final internal temperature, not by time.
For help with grill temperature, see Guide to Grill Temperature on a Gas Grill.
No—pork loin is much larger and cooks very differently. This recipe is written for the smaller, leaner pork tenderloin, usually around 1 to 1½ pounds. You can use the glaze on other cuts, but follow cooking directions for those.
You can, but it’s usually not necessary. Tenderloin is already lean and tender. If you do brine, use 2 tablespoons of salt in 2 cups of water and refrigerate for 1–2 hours.
Rinse and pat dry before cooking, and use low-sodium soy sauce in the glaze.
Yes—but to avoid a raw garlic taste, sauté minced garlic briefly in oil or butter before adding it to the glaze. Garlic powder is quicker and works just fine here.
Not recommended for this recipe. The honey in the glaze can burn during searing. You’ll get better results by brushing with glaze during cooking and letting it caramelize gradually.
📖The Recipe Card with Step-by-Step Instructions
Honey Garlic Pork Tenderloin (Oven or Grill Method)
Ingredients
- 1 pork tenderloin - about 1½ pounds
- 2 tablespoons honey
- 1 tablespoon soy sauce
- ½ teaspoon garlic powder - Granulated garlic powder preferred
Step-by-Step Instructions
Preheat and mix glaze
- Preheat the grill to a surface temperature of about 450°F, or the oven to 375°F convection (400°F conventional).
- Mix 2 tablespoons of honey, 1 tablespoon of soy sauce, and ½ teaspoon of garlic powder.
Trim and glaze
- Trim the pork tenderloin, removing any silverskin and membrane.
- Brush all sides with the glaze.
Grill or bake
- Place the tenderloin on the grill (lid closed) or in a pan in the preheated oven.Oven: Brush with glaze three times during baking—about every 7–8 minutes.Grill: Flip (rotate) every 5 minutes, brushing with more glaze during the first three turns.
- Cook until the internal temperature is 145°F to 150°F, about 22–27 minutes.
- Let rest for 5 minutes before slicing.
Recipe Notes
Pro Tips
- If the oven baked tenderloin is done but still pale. A few minutes under the broiler will give better color.
- You can brine if you’d like: use 2 tablespoons of salt in 2 cups of water and refrigerate for 1–2 hours. Rinse well and pat dry. Use low-sodium soy sauce in the glaze if you brine.
- Pork tenderloin is almost triangular—so a “flip” is a one-third rotation, not 180°.
- Understand grill surface temperature. Too hot and the glaze will burn before the pork cooks through. A grill surface thermometer is highly recommended.
- Always cook to final internal temperature—not by time. Tenderloin thickness, grill temp, and starting meat temp will all affect timing.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Editor's note: Originally published June 20, 2015. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Eric Tivers says
I’ve never made a pork tenderloin before this, and this has literally become one of my favorite things to make. I’ve made it 4 times now in the last 2 months. It’s so good. I usually make more of the sauce.