Pork tenderloin with a honey glaze and a sweet-and-sour sauce basted on top. So simple and delicious!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
Ingredients
- 2 (3/4 pound) pork tenderloins
- ⅓ cup honey
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon brown sugar
Instructions
- Preheat the oven to 450 degrees F (230 degrees C). Place pork tenderloins into a roasting pan.
- Stir honey, soy sauce, sesame oil, vinegar, and brown sugar together in a bowl until well blended.
- Roast tenderloins in the preheated oven for 15 minutes. Reduce the temperature to 350 degrees F (175 degrees C), and baste tenderloins with honey sauce. Continue to roast, basting a few more times with remaining sauce, until pork is slightly pink in the center, about 45 more minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts
| Calories | 210 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 0 g |
| Protein | 18 g |
| Saturated Fat | 2 g |
| Sodium | 341 mg |
| Sugars | 19 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
It was great! The sauce was tasty and the meat was tender. I will definitely make this again!
It was very easy to make and even my picky husband loved it.
Sorry, but I didn’t care for this. Both the flavor and cook time are way off. The pork itself is very bland and should in the very least be seasoned with salt and pepper. The glaze wouldn’t stick at all to the pork when brushed it on, likely due to the oil, and there was something off about the flavor. The sesame was overpowering, so I’d cut back on the oil. Against my better judgment, I followed the recipe as written (except for cook time), knowing that the glaze would likely burn. If you’re going to make this, at least cover your pan with foil and spray it heavily with cooking spray. 15 mins of roasting plus another 45 mins would be way overdone, not even close to “pink” as the recipe instructs. I did 15 + 20 and that was plenty, with the glaze completely burnt to the bottom. I can’t even imagine what kind of condition the pan would be in after an hour. There was a burning smell in the house that lingered until the next day. I won’t be making this again.
Easy and tasty. Made it with elote corn. Monitor temp carefully if you like your tenderloin on the rare side.
Made this with four tenderloins so I doubled the recipe. I added fresh ground black pepper and minced garlic. My mom and husband thought that it needed more sugar or honey to make a good baste. I think that is sweet enough as is. Maybe I should cook down the extra baste and spoon it on top with some fresh sliced green onions?
I was hoping the glaze would be a little more sticky…it was delicious though!
This recipe is awesome. I do add onion powder, garlic powder, meat tenderizer, salt, and pepper to the meat before I cook it. I also cook it about 25 minutes longer than it says. My entire family loves this for dinner!
Absolutely delicious, easy and so tasty, tender.
Very Tasty No changes made to recipe
This was so good! but I did put it under the broiler for a bit so that the outside would caramelize a bit. I will definitely make this again and the marinade/sauce would be really good on Chicken.
I followed the lead of other cooks and doubled the amounts for the sauce. Added a few tablespoons of minced garlic. But I’m thinking I should’ve pulled it out of the oven a few minutes earlier; sauce was starting to become overly thick and sticky. Also my tenderloins came out just a tad dry. But something different, so I liked it though!
Love this recipe! I sometimes make one tenderloin and one chicken breast and divide the glaze between the two. Maple syrup also works if you don’t have honey.
Loved the recipe, seasoned my port with garlic salt and pepper. The sauce made a mess in the baking pan, burning because of the sugars. Any suggestions for the next time?
This was good, I substitued Olive Oil because thats what was on hand. I also kept the left over juices to dip.
I usually use apple cider vinegar and depending on my mood I’ll use maple syrup or honey!!! I love this recipe!
Though the glaze was good, the cooking time is so off. This was done in 15 minutes and was still not juicy. This is with a reduction in temp. Won’t make again.
Did not have balsamic or any kind of vinegar on hand unfortunately. Even so, it was just OK. I don’t think the vinegar makes or breaks the recipe. I added minced garlic like other people suggested. It’s a good recipe if you don’t have time to marinate your pork, but it wasn’t like… wow with flavor or anything. It wasn’t bad either. It was just OK. The sauce didn’t really have time to get into the pork, so only the outside had any flavor on it. If you have the time and a pork tenderloin you need to use, I’d recommend marinating the pork for some hours… but if you need something quick, this recipe is alright.
Bake for less time.
It was ok, but all that marinade didn’t make it any more delicious than if I had just prepared it with simple salt and seasonings.
I followed the cooking instructions and the pork was way overcooked. Next time, after I reduce the heat, I will cut the cook time in half. The flavor of the sauce was quite good, but I would put a little bit less balsamic and will marinate the tenderloin as I didn’t think the flavor went all the way through and needed to add a bit of salt after I sliced the meat.
So good!!! Was worried about the amount of sesame oil it said to put in but it ended up tasting amazing!! Will definitely make this again.