Glazed Pork Tenderloin
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Glazed Pork Tenderloin is a flavorful, elegant main dish perfect for holidays, family dinners, or entertaining guests. The tenderloin stays juicy and tender while a sweet-savory glaze caramelizes as it cooks, creating a beautiful and delicious finish. It’s impressive enough for special occasions but easy enough for a weeknight meal.
Slice and serve it with roasted vegetables, mashed potatoes, or rice for a cozy, satisfying dinner. With simple ingredients and big flavor, this pork tenderloin is a recipe you’ll return to again and again.
Glazed Pork Tenderloin
Delicious glazed pork tenderloin can be prepped ahead of time and frozen. Just thaw in refrigerator and cook according to directions. Pair with your favorite side dishes.
Ingredients
- 2 pork tenderloins
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 4 cloves garlic, minced
- 1/2 cup honey
- 3 tbsp soy sauce
- 1 tbsp dijon mustard
- 1 tsp salt
- 1 tsp black pepper
Instructions
- In a small mixing bowl, combine paprika, garlic powder, onion powder, thyme, rosemary, salt and pepper. Mix together and put in a small zip top freezer bag. Label.
- In a separate bowl, combine the minced garlic, honey, soy sauce, mustard, hot sauce and olive oil; whisk until blended. Put this mixture into a separate small zip top freezer bag. Label.
- Put both tenderloins in a large zip top freezer bag. Label with date and preparation instructions. Attach the (2) smaller bags to this one and freeze.
- To prepare: Thaw tenderloins and smaller bags in the refrigerator.
- Pat dry the tenderloins and rub the spice mix all over. In a large skillet, heat 1 tbsp olive oil over medium heat and sear the pork tenderloins on both sides, about 3 to 5 minutes per side.
- Transfer to a baking dish. Brush the sauce over both tenderloins. Cook at 375 degrees for 15 minutes and remove from the oven.
- Tent a piece of aluminum foil over the tops so they don't burn. Put back in oven and cook for 15 minutes longer. Allow them to rest 10 minutes out of the oven before slicing.
