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Sweet and Savory Pork Tenderloin - Easy, Flavor-Packed Dinner

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 pork tenderloins (about 1 to 1.25 pounds each), silver skin trimmed
  • 2 tablespoons olive oil, divided
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup honey or pure maple syrup
  • 2 tablespoons brown sugar (light or dark)
  • 2 tablespoons apple cider vinegar (or rice vinegar)
  • 3 cloves garlic, minced
  • 1 teaspoon grated fresh ginger (optional but recommended)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon kosher salt (plus more to season)
  • 1/4 teaspoon red pepper flakes (optional for heat)
  • 1 tablespoon cornstarch (optional, for thickening)
  • 1 tablespoon water (if using cornstarch)
  • Fresh parsley or green onions, chopped, for garnish (optional)
  • Lemon or orange zest, for finishing (optional)

Method
 

  1. Prep the pork: Pat the tenderloins dry with paper towels and trim any silver skin. Season lightly with salt and black pepper on all sides.
  2. Make the marinade: In a bowl, whisk together soy sauce, honey (or maple), brown sugar, apple cider vinegar, garlic, ginger, Dijon, black pepper, and red pepper flakes. Reserve 1/3 cup for glazing later.
  3. Marinate briefly: Place pork in a zip-top bag or shallow dish and pour the remaining marinade over it. Let it sit for 20–30 minutes at room temperature, or refrigerate up to 4 hours. If marinating longer than 30 minutes, bring to room temperature for 20 minutes before cooking.
  4. Preheat and sear: Heat oven to 400°F (200°C). In an oven-safe skillet, heat 1 tablespoon olive oil over medium-high. Sear pork for 2–3 minutes per side until nicely browned.
  5. Roast: Transfer skillet to the oven. Roast 12–18 minutes, turning once and brushing with some of the reserved glaze halfway through. Cook until the thickest part reaches 140–145°F (60–63°C).
  6. Rest the meat: Move pork to a cutting board and tent loosely with foil. Rest for 5–10 minutes so the juices redistribute.
  7. Make the glaze (optional but great): While the pork rests, pour the pan juices into a small saucepan. Add the remaining reserved glaze. If you want it thicker, mix cornstarch and water into a slurry and whisk it in. Simmer 2–3 minutes until glossy and slightly thickened.
  8. Slice and serve: Slice pork into 1/2-inch medallions. Spoon glaze over the top. Finish with chopped parsley or green onions, and a little citrus zest if you like.