Honey Glazed Pork tenderloin
You could make this Honey Glazed Pork Tenderloin for a Sunday crowd pleaser and it’s also quick and easy enough for a busy weeknight.
“Usually, one’s cooking is better than one thinks it is.”
Julia Child
Here is what you will need for your Honey Glazed Pork Tenderloin
- 1 tbsp. olive oil
- 1 pound pork tenderloin
- 1/2cup brown sugar
- 2 tbsp. soy sauce
- 2 tbsp. balsamic vinegar
- 3 tbsp. honey
And here is how to cook up your Honey Glazed Pork Tenderloin
Set your oven at 450°F. Whisk together the honey, soy sauce, balsamic vinegar and the brown sugar in a pie pan or bowl. Trim the fat off the tenderloin and put it in the bowl. Turn it over a few times and get it coated with the mixture.
Line a small baking pan with aluminum foil and coat it with a little olive oil. Add the pork tenderloin. Hold back the liquid for basting.
Bake until the tenderloin is firm to a poke or until it registers on a meat thermometer at least 145°F for medium rare – 150° medium – 160° well done. It will take about 15 to 20 minutes. When it is about halfway done drizzle with the liquid. When it is done the way you like it slice it into about 3/8″ slices. Top with the drippings from the pan and serve it up!We opted for an Argentinian Malbec and it hit the spot.
Here are a few more quick and easy pork tenderloin recipes for you
Stovetop Grilled Pork Tenderloin
One Skillet Pork Tenderloin Dinner
Pork Tenderloin with Caramelized Onions
Oven Baked Honey Glazed Pork Tenderloin
Ingredients
- 1 tablespoon olive oil
- 1 pound pork tenderloin
- 1/2 cup brown sugar
- 2 tablespoon soy sauce
- 2 tablespoons balsamic vinegar
- 3 tablespoons honey
Instructions
- Set your oven at 450°F. Whisk together the honey, soy sauce, balsamic vinegar and the brown sugar in a pie pan or bowl. Trim the fat off the tenderloin and put it in the bowl. Turn it over a few times and get it coated with the mixture.
- Line a small baking pan with aluminum foil and coat it with a little olive oil. Add the pork tenderloin. Hold back the liquid for basting.
- Bake until the tenderloin is firm to a poke or until it registers on a meat thermometer at least 145°F for medium rare - 150° medium - 160° well done. It will take about 15 to 20 minutes. When it is about halfway done drizzle with the liquid. When it is done the way you like it slice it into about 3/8" slices. Top with the drippings from the pan and serve it up!
