Honey Glazed Pork Tenderloin

Honey Glazed Pork Tenderloin

230
SAHMCOOK 6

"Pork tenderloin basted with an Asian-style sauce. So easy and so good!"

Ingredients 1 h 15 m {{adjustedServings}} servings 210 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 210 kcal
  • 10%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 18.9g
  • 6%
  • Protein:
  • 17.7 g
  • 35%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 341 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 450 degrees F (230 degrees C).
  2. In a bowl, mix the honey, soy sauce, brown sugar, sesame oil, and balsamic vinegar.
  3. Place the pork tenderloins in a roasting pan, and roast 15 minutes in the preheated oven.
  4. Remove pork from oven, and baste with the honey sauce. Reduce oven temperature to 350 degrees F (175 degrees C), and continue roasting pork 45 minutes, basting occasionally with the honey sauce, to an internal temperature of 145 degrees F (63 degrees C).
Tips & Tricks
Easy and Elegant Pork Tenderloin

This roast is simple to prepare, and impressive enough for the fanciest occasions

Tangy Honey Glazed Ham

Pineapple juice, honey, and Dijon create a tangy glaze for baked ham.

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Reviews 230

  1. 307 Ratings

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AbeLincoln
10/17/2007

This was incredible! Probably of my favorite recipes on the site thus far. I made the minor tweaks that many recommended: 1. double sauce recipe (although really 1.5x would have been enough) 2. added 3 cloves minced garlic to sauce 3. cut oil in half and used olive oil vs. sesame The meat came out so tender and flavorful. Poured the sauce from the bottom of the pan over the meat and used for dipping. Husband loved as well. Kind of surprised that my kids (11,8) were just ok with it. I don't care, however, this was so good that they will just have to ok with it!

KhoKho
12/16/2007

This was one of my favourite recipes for pork tenderloin. I doubled the recipe, using olive oil instead of sesame seed oil (because i had none) then added chopped garlic and about 1/3 cup melted butter to the glaze and cooked it all together at the same time at the same temperature (350) the whole way through, occasionally basting the tops of the loins using a turkey baster. While eating I gave everybody a little side dish of the sauce to dip their pork into while eating. It was so good everyone drank whatever was left in their side dish! I make this again and again, perhaps using different meats. It's basically a honey garlic sauce the way I made it, I think next time I will do chicken wings! Also, it is better than soya sauce in plain rice!! Compliments to the chef!

Krista
4/5/2007

Turned out great! I didn't have any Balsamic Vinegar so I used Worchestershire Sauce and it did the trick!! Will definetely make again....