Description
This Honey Garlic Pork Tenderloin recipe offers a deliciously sweet and savory glaze enveloping tender, juicy pork medallions. Quickly pan-seared and simmered in a honey, garlic, and soy sauce mixture, this dish is perfect for a weeknight dinner that feels special. Garnished with fresh scallions, it provides a burst of flavor and color to every bite.
Ingredients
Scale
Pork and Seasoning
- 1 pound pork tenderloin
- Salt & pepper to taste
Sauce
- 1/4 cup honey
- 1/4 cup chicken broth or water
- 1/4 cup low sodium soy sauce
- 1/2 tablespoon lemon juice or apple cider vinegar
- 4 cloves garlic, minced
- 1 tablespoon cornstarch
Cooking Fats and Garnish
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/3 cup chopped scallions (or to taste)
Instructions
- Prepare the pork: Trim any fat and silver skin from the pork tenderloin, then slice it into 3/4 inch thick rounds. Season the pork medallions with salt and pepper evenly on both sides.
- Mix the sauce: In a small bowl, whisk together the honey, chicken broth (or water), low sodium soy sauce, lemon juice (or apple cider vinegar), minced garlic, and cornstarch until fully combined and smooth.
- Cook the pork: Heat olive oil and butter in a skillet over medium-high heat. Once the skillet is hot, add the pork slices in a single layer, being careful not to overcrowd the pan. Cook each side for about 3 minutes or until golden brown and seared nicely.
- Simmer with sauce: Lower the heat to medium-low, then pour the prepared sauce mixture into the skillet with the pork. Continue cooking for another 1 to 3 minutes, stirring occasionally, until the pork is fully cooked through and the sauce thickens to a glaze consistency. If the sauce seems too thick, add a small splash of water to loosen it up.
- Finish and serve: Remove the skillet from heat. Sprinkle the chopped scallions evenly over the glazed pork medallions to add freshness and color. Serve immediately while hot.
Notes
- The sauce can be adjusted by substituting lemon juice with apple cider vinegar depending on your preferred acidity.
- For best results, do not overcrowd the skillet; cook pork in batches if necessary to achieve a good sear.
- You can substitute chicken broth with water to reduce sodium content.
- Leftovers are great for sandwiches or salads the next day.
- Ensure pork is cooked to an internal temperature of 145°F (63°C) for safety and optimal juiciness.
