Glazed in honey infused with lots of aromatics, this Honey Garlic Pork Tenderloin recipe with roasted potatoes will be the star of your holiday dinner. Don’t be deceived, though. It’s super easy to make!
Why You’ll Love This Honey Garlic Pork Tenderloin Recipe
Baked until it’s juicy and brimming with flavor, this Honey Garlic Pork Tenderloin with roasted potatoes is a fancy but easy sheet pan dinner. All it takes to make your holiday menu unforgettable is pork, plus an easy and aromatic honey glaze. Here’s why you’ll love this recipe:
- Packed with flavor. With fresh rosemary, thyme, garlic, and Dijon mustard, every slice of this succulent pork tenderloin recipe is choc full of delicious flavor.
- Make-ahead-friendly. If you’re in the midst of a holiday craze, between shopping and decorating your Christmas tree, this roasted pork tenderloin gets a gold star. This recipe is great to prepare ahead of time to take some of the pressure off your festive season.
- Fancy without trying. Once this pork roast hits the table, everyone is going to wonder when the caterer snuck in. No one needs to know that it’s practically a one-pan recipe. Low effort and high reward? That’s our kind of dinner!
Roasting is such an easy way to bring out all the juicy flavors in pork, and this recipe is a total crowd-pleaser. If you’re looking for more delicious ways to cook pork tenderloin, try this Instant Pot garlic pork tenderloin or this juicy grilled pork tenderloin next!
Pork Tenderloin Recipe Ingredients
With the help of honey, garlic, and some simple aromatics, this pork tenderloin is absolutely amazing in terms of flavor. Be sure to scroll to the recipe card at the bottom of this post for the full ingredient amounts and recipe directions.
- Potatoes – Roasting potatoes in the same pan makes this pork tenderloin recipe into a quick and easy all-in-one dinner. I use golden baby potatoes, but red baby potatoes work, too.
- Olive Oil – Good-quality olive oil is key. You can also use avocado oil, canola, or vegetable oil.
- Salt and Pepper
- Pork Tenderloin – Make sure that you’re buying pork tenderloin and not pork loin roast, which takes longer to cook (see below).
- Honey – Raw honey will yield the best results, but you can also use maple syrup. In a pinch, substitute the honey with brown sugar.
- Garlic – Fresh garlic makes this pork tenderloin extra flavorful. However, you can substitute it for 3 teaspoons of garlic powder.
- Dijon Mustard – Dijon adds a delicious creamy, tangy flavor to the pork. I wouldn’t recommend swapping it for yellow mustard.
- Fresh Herbs – Fresh thyme leaves and rosemary. Swap them out for the same amount of dried herbs if you prefer.
Is Pork Loin the Same as Pork Tenderloin?
No, it’s not. Pork tenderloin is a long, thin, and boneless cut of meat. Pork loin is a much leaner cut that doesn’t necessarily have to be boneless. Both are cut from the pork’s back. A pork loin roast has a milder flavor, while pork tenderloin tends to be slightly fattier and more flavorful as a result.
How to Make Honey Garlic Pork Tenderloin
This roast pork tenderloin recipe couldn’t be easier to make. Your oven does most of the work! Here’s how to roast juicy, succlent pork tenderloin alongside tender potatoes in just a few steps:
- Prepare the potatoes. Start by tossing the potatoes in olive oil, salt, and pepper to coat. Add them to a 9×13″ baking tray and get them started in the oven while you prepare your pork. The potatoes will need about a 35-minute head start.
- Add the pork tenderloin. Once your potatoes are pre-cooked, rub the pork tenderloin with salt and pepper. Nestle the pork in the center of the pan, surrounded by the roasted potatoes.
- Add the glaze. Next, whisk together olive oil, honey, garlic, mustard, thyme, and rosemary. Brush the pork tenderloin with the glaze, getting it well coated on all sides. Go ahead and drizzle any extras over the potatoes.
- Bake. Roast the tenderloin at 400ºF for 20 minutes. Pork tenderloin is done when the internal temperature reads 145˚F on an instant-read thermometer. The potatoes should also be fork-tender.
- Serve! Remove pork and potatoes from the oven and let everything cool for a few minutes before slicing and serving. Garnish with fresh parsley and enjoy.
Tips For The Best Pork Tenderloin
The best part about this roasted pork tenderloin is that you don’t need to be a master chef to have it turn out amazing. Keep these tips in mind when making juicy honey garlic pork tenderloin that comes out exactly to your liking:
- Use an oven thermometer. Not all ovens bake and roast the same, and making sure your oven is calibrated can make all the difference. If you’re not sure whether your oven is at the right temperature, use an oven thermometer to check.
- Preheat the oven. Don’t skip this step if you want your pork to come out juicy and tender. Ovens that aren’t preheated take longer to cook your food, only drying out the pork.
- Use foil. Lining the baking tray with foil or parchment paper will make for easier clean-up.
- Slice the pork correctly. Use a sharp knife to carefully slice the pork tenderloin as thin or as thick as you like. Thinner slices yield more servings, but thicker, 1″ slices will likely fill up your guests more. It depends on how many appetizers and sides you’re serving your pork with (see below for ideas!). Remember to add some potatoes to your plate as well!
- Add more veggies. Toss in carrots, broccoli, cauliflower, and even sweet potatoes so that you get a 2-in-1 dinner with pork tenderloin and oven-roasted veggies.
- Make it spicy. Add 1 to 2 teaspoons of red pepper flakes to the honey mixture for a bit of heat.
This honey garlic pork tenderloin is an excellent main dish for any occasion. Round out your meal with a bowl of asparagus soup recipe or cream of mushroom soup with rice, and a side of skillet cornbread. For a tasty vegetable side dish, try flavorful roasted artichokes or roasted acorn squash while the oven is hot and ready! If you’re serving this pork roast during the holidays, pair it with homemade cranberry sauce and easy apple stuffing on the side.
Lead into dinner with easy appetizers like my roasted mushrooms with parmesan and pine nuts and crab artichoke dip. And if you’re not completely stuffed, don’t miss a serving of apple crumble for dessert!
How to Store and Reheat Pork Tenderloin
- Fridge. Let your honey garlic pork tenderloin cool to room temperature. Then, place it in an airtight container or wrap it tightly with aluminum foil or plastic wrap. Keep it in the refrigerator for up to 3 to 4 days. You can store any leftover potatoes in a separate container.
- To Reheat. Warm the pork and potatoes in the oven at 350ºF, or in the microwave until they’re hot throughout.
- Freezer. Once it’s completely cool, wrap the tenderloin tightly in aluminum foil, then place it in a heavy-duty freezer bag and store it in the freezer for 2-3 months. Defrost the pork in the fridge before reheating.
More Easy Pork Recipes
- Pan Seared Pork Medallions with Pan Sauce
- Sheet Pan Roasted Pork Tenderloin with Asparagus
- Pineapple BBQ Pork Kebabs
- Apple Mustard Glazed Pork Tenderloin
- Cream Cheese Pork Meatballs
Honey Garlic Roast Pork Tenderloin
- 2 pounds gold baby potatoes, quartered
- 2 tablespoons olive oil
- salt and fresh ground black pepper, to taste
- Preheat oven to 400˚F.
- Arrange potatoes in a 9×13 baking dish or pan. Drizzle the potatoes with 2 tablespoons olive oil and season with salt and pepper; toss to combine. Roast for 35 minutes, stirring halfway through cooking.
- Season the tenderloin with salt and pepper. Place the tenderloin in the center of the pre-cooked potatoes and set aside.
- In a mixing bowl, whisk together the ¼ cup olive oil, honey, garlic, mustard, thyme, and rosemary. Brush the tenderloin with the honey mixture and brush any extras over the potatoes.
- Roast for 20 minutes or until the tenderloin is cooked through and the potatoes are tender. Pork is cooked through when the internal temperature registers at 145˚F. Use an Instant Read Meat Thermometer to check for doneness.
- Remove from oven and let rest 5 minutes before slicing.
- Garnish with chopped fresh parsley and serve.
- Pork: In this recipe, we use pork tenderloin and NOT pork loin. They are two very different cuts and require different cooking times.
- Veggies: If you prefer, definitely add in some vegetables, like broccoli florets or cherry tomatoes, at the same time as the pork. If you’re going to use root veggies, like chopped sweet potatoes or carrots, precook those with the potatoes.
- Cooking Time: A 2-pound pork tenderloin does not need more than 20 to 22 minutes to cook through. To check for doneness, use an Instant Read Meat Thermometer, and pull out the pork once its internal temperature registers at 145˚F.
- Cleanup: Line the baking dish with aluminum foil or parchment paper for less mess.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.