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+---
+title: Pork Tenderloin with Honey Garlic Sauce
+description: 
+published: 1
+date: 2021-10-30T21:07:45.276Z
+tags: 
+editor: markdown
+dateCreated: 2021-10-30T21:07:45.276Z
+---
+
+# Ingredients
+
+- 2 pork tenderloin (pork fillet), 500g/1lb each (Note 1)
+- 1 1/2 tbsp olive oil (or butter)
+- garlic cloves , very finely chopped
+## PORK TENDERLOIN RUB:
+- 1/2 tsp garlic powder
+- 1/2 tsp paprika
+- 1/2 tsp salt
+- 1/2 tsp black pepper
+## HONEY GARLIC SAUCE:
+- 3 tbsp cider vinegar (Note 2)
+- 1 1/2 tbsp soy sauce, light or all purpose (Note 2)
+- 1/2 cup honey (or maple syrup)
+
+# Directions
+1. Preheat oven to 180C/350F.
+2. Mix Sauce ingredients together.
+3. Mix Rub ingredients then sprinkle over the pork.
+4. Heat oil in a large oven proof skillet (Note 3) over high heat. Add pork and sear until golden all over.
+5. When pork is almost seared, push to the side, add garlic and cook until golden.
+6. Pour sauce in. Turn pork once, then immediately transfer to the oven.
+7. Roast 15 - 18 minutes or until the internal temperature is 68C / 155F (Note 4).
+8. Remove pork onto plate, cover loosely with foil and rest 5 minutes.
+9. Place skillet with sauce on stove over medium high heat, simmer rapidly for 3 minutes until liquid reduces down to thin syrup.
+10. Remove from stove, put pork in and turn to coat in sauce.
+11. Cut pork into thick slices and serve with sauce!
+## Recipe Notes:
+1. Pork tenderloin preparation (also called pork fillet) - if you see a thin transparent skin on it (that's called the silver skin) it is best to trim that off before cooking (but not a major deal if you don't). Some butchers do, some don't. Trimming excess fat is optional.
+*Note: Tenderloin is not the same as pork loin. Tenderloin is long and thin, loin is fatter. For loin, try this Slow Cooker Honey Butter Pork Loin recipe.*
+2. Subs:
+- Cider vinegar - white wine vinegar, rice vinegar or champagne vinegar. OR 2 tbsp normal white vinegar.
+- Soy Sauce - Use light or all purpose. Do not use dark soy sauce or sweet soy sauce.
+3. Ovenproof skillet - if you don't have one, just transfer pork to tray to bake. Once baked, pour any juices on the tray into the skillet to make the sauce.
+4. Internal Temperature of Cooked Pork (using a meat thermometer inserted into the middle of the thickest part)
+* For no pink (pictured), take it out of the oven when the internal temperature of the pork is 155F/68C - around 16 to 18 minutes. After 5 minutes rest, it will be 160F/70C which is just cooked beyond pink (ie optimum juiciness without pinkness).
+* For a slight blush of pink, take it out of the oven when the internal temperature of the pork is 150F/65C - takes 13 minutes. After 5 minute rest, it will be 155F/68C (which is just pink, as juicy as pork tenderloin can be).
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