Honey Garlic Pork Tenderloin
Dec 18, 2022, Updated Feb 01, 2026
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Glazed in honey infused with aromatics, this honey garlic pork tenderloin recipe with roasted potatoes will be the star of your family dinner. Don’t be deceived, though. It’s super easy to make!
For more delicious ways to cook pork tenderloin, try this Instant Pot garlic pork tenderloin or this juicy grilled pork tenderloin next!
Why You’ll Love This Honey Garlic Pork Tenderloin Recipe
- Family favorite pork dinner. As a family of pork lovers, we’re all about this versatile protein! Whether it’s pork meatballs or pork kebabs, it’s always a hit at our table.
- Packed with flavor. With fresh rosemary, thyme, garlic, and Dijon mustard, every slice of this succulent pork roast is full of delicious flavor.
- Make-ahead-friendly. If you’re in the midst of a holiday craze, this pork tenderloin recipe is great to prepare ahead of time.
- Fancy without trying. Baked until juicy and flavorful, it is my go-to for an easy yet impressive sheet pan dinner. Paired with roasted potatoes, it’s a complete meal in one. The honey glaze caramelizes nicely as the pork roasts, making every bite tender and downright irresistible.
Ingredients You’ll Need
- Potatoes – I use golden baby potatoes, but red baby potatoes work, too.
- Olive Oil – You can also use avocado oil, canola, or vegetable oil.
- Salt and Black Pepper – Simple but essential.
- Pork Tenderloin – Be sure to grab pork tenderloin, not pork loin – keep that for my pork loin recipe.
- Honey – Maple syrup is a good substitute.
- Fresh Garlic – 3 teaspoons of garlic powder can be used instead.
- Dijon Mustard – Dijon adds a creamy, tangy flavor.
- 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. And, pork tenderloin and pork loin aren’t interchangeable. Tenderloin is lean, small, and thin, typically weighing about 1 to 1.5 pounds. Pork loin is larger and heavier, weighing 2 to 5 pounds.
Serving Suggestions
- Make it a full meal: Serve this honey garlic pork tenderloin with a bowl of this asparagus soup recipe or cream of mushroom soup with rice, plus a side of skillet cornbread.
- Add a veggie: While the oven is hot, round things out with roasted artichokes or roasted acorn squash.
- Holiday-ready: Pair it with homemade cranberry sauce and easy apple stuffing for a festive spread.
- Starters: Lead into dinner with roasted mushrooms with Parmesan and pine nuts or a warm crab artichoke dip.
- Save room for dessert: Finish the meal with a cozy serving of apple crumble.
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Honey Garlic Pork Tenderloin
This glazed honey garlic pork tenderloin recipe with roasted potatoes is an easy sheet pan dinner. Fresh herbs, sweet honey, and tangy Dijon are the secret to loads of delicious flavor!
Ingredients
For the Potatoes:
- 2 pounds gold baby potatoes, quartered
- 2 tablespoons olive oil
- salt and freshly ground black pepper, to taste
For the Pork Tenderloin:
- 2 pounds boneless pork tenderloin
- salt and fresh ground black pepper, to taste
- ¼ cup olive oil
- ¼ cup honey
- 4 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon freshly chopped thyme leaves
- 1 teaspoon fresh chopped rosemary
Instructions
- Prep. Preheat oven to 400˚F.
- Prepare the potatoes. 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.
- Combine the pork with the potatoes. Season the pork tenderloin with salt and pepper. Place the pork in the center of the pre-cooked potatoes and set aside.
- Make the honey garlic mixture. 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.
- Cook. 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.
- Let it rest. Remove the pork tenderloin from the oven and let it rest for at least 5 minutes before slicing.
- Serve. Garnish with chopped fresh parsley and serve.
Notes
- 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.
- Easy Cleanup: Line the baking dish with aluminum foil or parchment paper for less mess.
Nutrition
Calories: 450kcal | Carbohydrates: 39g | Protein: 35g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 98mg | Sodium: 118mg | Potassium: 1259mg | Fiber: 4g | Sugar: 13g | Vitamin A: 5IU | Vitamin C: 30mg | Calcium: 32mg | Iron: 3mg
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.
Did you make a recipe? Leave a rating
How to Make Pork Tenderloin with Honey Garlic Glaze
- Prepare the potatoes. Toss the potatoes in olive oil, salt, and pepper. Add them to a baking tray and roast for about 35 minutes.
- Add the pork tenderloin. Rub the pork tenderloin with salt and pepper. Nestle the pork in the center of the semi-roasted potatoes.
- Add the glaze. Whisk olive oil, honey, garlic, mustard, thyme, and rosemary. Brush the pork with the glaze. 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.
- Serve! Let the pork tenderloin and potatoes cool for a few minutes before slicing and serving.
Recipe Tips
- 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.
- Add more veggies. Just as in my pork roast recipe, you can toss in carrots, broccoli, cauliflower, and even sweet potatoes to make 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.
Proper Storage
- Fridge or Freezer. Let the pork 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 or in the freezer for 2 to 3 months. Thaw before reheating. You can store any leftover potatoes in a separate container.
- To Reheat. Warm the pork tenderloin and potatoes in the oven at 350ºF or in the microwave until they’re hot throughout.
Absolutely delicious! My husband & I loved this recipe! I made it exactly as written, except for doubling the glaze ingredients to use as a sauce. It was perfectly cooked after 20 minutes at 400 degrees. Thought about marinating it but didn’t. And honestly, it was so flavorful that I’m glad I didn’t! And so easy to make! This goes into my “Favorites” file!
That’s wonderful! It’s great that both of you loved it and found it easy and flavorful. Adding it to your “Favorites” sounds like a perfect idea! Thank YOU! 🙂
A nice pork tenderloin variation on sheet pan / roasting pan cooking. I made in a glass 9 x 13 with a bed of russet potatoes, carrots, and roughly chopped onions.
The glaze is very good and can be spooned 2-3 times over the course of the roast.
One thing I’d note is that the cooking time can vary quite a bit based on your oven and the bed of vegetables. My loin didn’t reach 145 for 40 minutes.
Next time, I’ll probably give the root vegetables 45 minutes to get them more done and develop a bit of crisp, then nestle the loin and anticipate anywhere from 30-45 minutes, for 90 minutes total.
Another fabulous pork dish by Katerina! Made this at the weekend and added also other vegetables like carrots, parsnips, peppers and courgettes. The sauce was delicious – I will make a bit more next time! I cooked my pork at 180 degrees until it reached 70C as it was still a bit too pink for my liking and rested it for 10 minutes. It was so tender and slightly pink! Utterly delicious. Will definitely make it again. Thank you Katerina!
Thrilled to hear you loved it! Your additions sound wonderful, and it’s great that the pork turned out perfectly for you. Can’t wait for you to make it again! Thank YOU! 🙂
This turned out delicious and tender. Next time I will add baby carrots to the potatoes.
Adding baby carrots sounds like a fantastic idea to complement the potatoes and make the dish even more delicious and colorful. It’s great to hear it turned out tender and tasty. Thank YOU! 🙂
I added diced onion,sweet pototoes, and carrots to the baby white pototoes. When I added the pork I added sliced zucchini and cherry tomatoes. This dish is a keeper!!
Tt’s wonderful to hear that you enjoyed this recipe and consider it a keeper! Thank YOU! 🙂
Hi,
Can you marinade the porc loin overnight?
Hi!
Yes, you can marinate it for 2 to 24 hours. Make the glaze, add the pork tenderloin to it, and keep it in the refrigerator. I would remove it from the fridge until about 20 minutes before you are ready to cook it so it has enough time to come to room temperature.
Fantastic recipe! Added some balsamic vinegar to the root vegetables before roasting and it was delicious! I would prepare some gravy for the sliced meat as tends to be a little dry
Great to hear you liked the recipe! Adding balsamic vinegar to the vegetables is a tasty idea. Thank YOU! 🙂
Perfect! Mind the time to cook the pork… it’s spot on!
You’re absolutely right – paying attention to the cooking time and temperature is crucial for that perfect pork tenderloin. I’m glad it turned out great for you! ❤️
The pork was very tender but it was extremely bland. I made the sauce exactly as directed and even used twice as much of it, but the pork had very little flavor. We were all disappointed. I might make the sauce again as a gravy instead and use it to pour over the leftovers to add flavor.
Often, a simple fix, like adding a bit more salt and a dash of black pepper to the pork, can really enhance the taste. These seasonings bring out the natural flavors of the meat without overpowering it.
So very good! Had to cook my pork a little longer as it was over 2lbs but everything was cooked perfectly and tasted great! I added carrots with the potatoes and broccoli with the pork and the broccoli was amazing! Just had to use two pans but I think it worked out better that way.
I’m very glad you enjoyed it! Thank YOU! 🙂