By: Becky Hardin
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Pork Tenderloin with Honey and Herbs is a delicious and easy recipe. Learn how to cook pork tenderloin in the oven for a tender, juicy, and flavorful dinner! This roasted pork tenderloin recipe with a honey herb rub will blow your mind. Don’t you just want to bathe in that sauce?
Table of Contents
Pork Tenderloin Recipe
This roasted pork tenderloin recipe is filled with flavor, thanks to that honey and herb pork tenderloin sauce. Yum!
Have you ever wondered how to cook pork tenderloin? Well today is the day you learn! This roasted pork tenderloin recipe is EASY, and it comes out moist and tender and FULL OF FLAVOR!
We are coating the pork in herbs and drizzling the most amazing honey pork tenderloin sauce over it to create a fancy meal that anyone and everyone can prepare and nail each and every time. I can never stress this enough: If I can do it, so can you!
With this easy pork recipe, you’ll look like a chef in your very own home, and your family will be left kissing the ground you walk on (and licking their plates clean). The perfect family dinner!
Learn how to cook pork tenderloin in the oven for a delicious and easy dinner!
Roasted Pork Tenderloin
Everyone wants to make pork that is tender and juicy, but unfortunately it’s easy to overcook. HELP IS ON THE WAY!
Whenever I make this Honey Herb Roasted Pork Tenderloin recipe, I feel like a kitchen Goddess. It’s a great recipe for entertaining friends or family, but you shouldn’t feel like you have to save it for a special occasion. It’s also awesome on busy weeknights and perfect to take to work the next day for a light and delicious lunch. Your coworkers would for sure be jealous of this one. Be sure to pack extra sauce because YUM!
And while it’s easy enough to make for any dinner, it’s also impressive enough to serve at the center of your holiday table! It’s an easy Thanksgiving dinner idea, or serve it for Easter or Christmas.
Honey Herb Pork Tenderloin Sauce
Cooking pork tenderloin just right in the oven is how you get it to stay moist and tender, but the flavor is really all about that herb rub and honey sauce. It’s a simple mixture that we rub into the pork before roasting, and then we just keep using that as it mixes with the juices to pour back over the meat as it cooks. The flavor is amazing!
What’s in that Sauce?
- Honey
- Garlic
- Butter
- Dijon Mustard
- Herbs de Provence
- Salt & Pepper
I mean, yum. It turns into a deliciously sweet and savory twist on our roasted pork tenderloin, and it’s SO good.
How to Cook Pork Tenderloin in the Oven
We’re cooking this pork tenderloin recipe in the oven, and this process will keep it super moist and tender. No dried out pork around here!
Here are a few tips:
- Season the pork with salt & pepper, and refrigerate it for 1-3 hours before cooking.
- Then let it sit at room temperature for 15 minutes while the oven preheats.
- We will be searing the pork before roasting. This adds a bit of flavor and helps to keep it moist.
- Tent the pork with foil after roasting to let it rest before slicing and serving.
Read the recipe card below for full instructions!
Side Dishes for Pork Tenderloin
I think this roasted pork tenderloin recipe works year round to bring flavor to the table in an unexpected way. Talk about a flavor explosion! It’s like eating at the fanciest restaurant in town, but at home. And YOU made it. And it was secretly EASY! Is this too good to be true?
Here are my favorite side dishes to complete the meal:
- Grilled Lemon Butter Asparagus
- Brussels Sprouts Gratin with Bacon
- Cheesy Baked Green Beans
What is the difference between pork loin and pork tenderloin?
Based on the names, you might think they’re the same thing, but they aren’t! The main difference is what part of the pig the meat comes from.
The Pork Loin will be wide enough to cut steak like pieces from, while the Pork Tenderloin is thinner and smaller. You can see in the picture that each slice is 2-3 bites at most.
Is it okay if my pork tenderloin is still a little pink in the middle?
YES! The USDA just gave their seal of approval for slightly pink pork tenderloin and I’m so glad. It’s juicier and so much tastier because we don’t end up overcooking it. See below for recommended pork tenderloin internal temp.
Pork Tenderloin Internal Temp
While cooking pork tenderloin in the oven, you want it to reach an internal temperature of 145°F. Roasting at 375°F, it should take about 30-45 minutes. Be sure to use an instant read thermometer to check the internal temp of the pork tenderloin.
The USDA used to recommend 165°F internal temp for pork tenderloin, but now they say 145°F is just fine. Slightly pink is okay, but the pork should still be mostly white/opaque.
See the recipe card below for details on How to Cook Pork Tenderloin in the oven. Enjoy!
And be sure to try our other delicious pork recipes for dinner:
- Perfect Grilled Pork Chops
- Bacon Wrapped Pork Tenderloin
- Sweet Tea Pork Tenderloin Recipe
- Brown Sugar Pineapple Ham
- Orange Cranberry Pork Loin Roast
- Parmesan Pork Chops with Creamy Garlic Sauce
Recipe
Honey Herb Roasted Pork Tenderloin Recipe
3.55 from 33 votes
Author: Becky Hardin
Prep: 15 minutes minutes
Cook: 1 hour hour
Total: 1 hour hour 15 minutes minutes
Pork Tenderloin with Honey and Herbs is a delicious and easy recipe. Learn how to cook pork tenderloin in the oven for a tender, juicy, and flavorful dinner! This roasted pork tenderloin recipe with a honey herb rub will blow your mind. Don't you just want to bathe in that sauce?
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Ingredients
For the Pork:
- 3 lb. pork tenderloin halved lengthwise (or two 1.5 pound pork tenderloins)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- ½ cup low-sodium chicken broth
- Juice & zest from 1 fresh lemon
For the Honey-Herb Rub:
- ½ cup honey
- 4 cloves garlic minced
- 2 tablespoons unsalted butter room temperature
- 1½ tablespoons Herbs de Provence
- 2 tablespoons Dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Garnish:
- Fresh thyme leaves
Instructions
Pat the pork tenderloin dry with paper towels and season all sides with salt and pepper. Refrigerate 1-3 hours, uncovered.
Cover a rimmed baking sheet with aluminum foil and spray the foil with nonstick cooking spray.
When ready to cook, preheat oven to 375°F and take the pork out of the fridge. Allow the pork to sit room temperature at least 15 minutes.
Heat a skillet over medium-high heat and add the olive oil. When the oil shimmers, place the pork in the skillet and cook, at least 3 minutes, until the pork has a golden brown sear. Repeat the process until all sides of the roast are golden brown, approximately 3 minutes per side.
While the pork is searing; in a small bowl, whisk together the honey, minced garlic, butter, Herbs de Provence, Dijon mustard, salt and pepper.
After the pork has a good sear, rub the Honey-Herb mixture over the entire pork roast (the pork will be hot, so be careful not to get burned) and place it on the prepared baking sheet and set aside.
While scraping the brown bits from the bottom of the pan, add the chicken stock to deglaze the pan. Add the lemon zest and lemon juice and stir to mix. Leave the sauce in the pan and remove from the heat.
Spoon any of the honey-herb mixture that runs off the meat back over the roast.
Pour the chicken stock/lemon juice mixture (from the searing skillet) into the baking sheet, and roast the pork, in the oven, until the pork reaches an internal temperature of 145°F (approximately 30-45 minutes). Remove the pork from the oven and spoon the pan juices over the pork. Tent with foil and let rest 10 minutes.
Slice the pork into medallions and serve with pan juices. If desired, add fresh thyme leaves.
Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Nutrition Information
Calories: 463kcal (23%) Carbohydrates: 24g (8%) Protein: 47g (94%) Fat: 19g (29%) Saturated Fat: 6g (38%) Cholesterol: 157mg (52%) Sodium: 1054mg (46%) Potassium: 937mg (27%) Sugar: 23g (26%) Vitamin A: 115IU (2%) Vitamin C: 0.7mg (1%) Calcium: 22mg (2%) Iron: 2.5mg (14%)
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