Pepper Honey Pork Tenderloin
Succulent, flavorful, and irresistibly satisfying, Pepper Honey Pork Tenderloin is a show-stopping main dish perfect for weeknight dinners or special gatherings. This quick and easy recipe features tender pork coated in a bold blend of cracked black pepper, sweet honey, and savory soy sauce, with a hint of tang from apple cider vinegar and a subtle kick from red pepper flakes. The pork is seared to golden perfection before being roasted in the oven, locking in its juiciness and coated in a caramelized glaze that’s both sweet and spicy. Garnished with fresh parsley and served with a drizzle of the glossy pan sauce, this dish combines minimal prep with maximum flavor. A deliciously versatile entrée, it pairs beautifully with roasted vegetables, rice, or a crisp green salad. Ready in just 40 minutes, this recipe will earn a permanent spot on your table. Keywords: pork tenderloin recipe, honey glaze, easy pork dinner, sweet and spicy pork, quick oven recipes.
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Recipe Information
Ingredients
- 2 pieces (about 1 lb each) Pork tenderloin
- 1 tablespoon Black pepper
- 2 teaspoons Salt
- 2 tablespoons Olive oil
- 1 cup Honey
- 3 tablespoons Soy sauce
- 1 tablespoon Apple cider vinegar
- 3 pieces Garlic cloves, minced
- 1 teaspoon Red pepper flakes
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Pat the pork tenderloins dry with paper towels. Sprinkle them evenly with 1 teaspoon of salt and 1 tablespoon of black pepper, pressing the seasoning gently into the meat.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Sear the pork tenderloins for about 2-3 minutes on each side, until they are golden brown. Remove the skillet from heat but leave the pork in the skillet.
In a small bowl, whisk together the honey, soy sauce, apple cider vinegar, minced garlic, 1 teaspoon of salt, and red pepper flakes.
Pour the honey mixture over the pork tenderloins, making sure to coat them evenly.
Place the skillet in the preheated oven and roast for 18-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C). Baste the pork with the sauce from the skillet halfway through cooking.
Once cooked, remove the skillet from the oven and tent it loosely with aluminum foil. Let the pork rest for 5-10 minutes to allow the juices to redistribute.
Slice the pork tenderloins into medallions and drizzle the remaining sauce from the skillet over the slices.
Garnish with fresh parsley and serve immediately.
Nutrition Facts
Calories |
2264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.5 g | 76% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 9541 mg | 415% | |
| Total Carbohydrate | 209.1 g | 76% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 196.0 g | ||
| Protein | 230.4 g | 461% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 134 mg | 10% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 4672 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
