Pork Tenderloin with Honey and Herbs is a delicious and easy recipe! This HONEY HERB PORK TENDERLOIN RECIPE will change the way you feel about cooking pork. It’s tender, juicy, full of flavor, and most importantly EASY! If you’ve wondered How to Make Pork Tenderloin while cooking the meat to perfection, this recipe is for you. Don’t you just want to bathe in that sauce?
Honey Herb Pork Tenderloin Recipe is my favorite classy, yet secretly EASY, family meal for special occasions.
Have you ever cooked Pork Tenderloin? Do you want to? Are you not sure?? TODAY IS THE DAY! It’s so much better than pork chops (in my humble opinion) because it’s easier to keep it moist and tender and FULL OF FLAVOR!
We have coated this little Pork Tenderloin beauty in herbs and drizzled in the most amazing honey sauce to create a fancy meal that anyone and everyone can prepare and nail each and every time.
With this Pork Tenderloin 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 recipe!
So often Pork Tenderloin ends up being over cooked so people assume they don’t like it. We are here to change all that!
Whenever I make this Honey Herb Pork Tenderloin 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!
What to serve with this Herb Pork Tenderloin Recipe:
I think this meal works year round to bring flavor to the table in an unexpected way. Flavor explosion. Pair it with asparagus, oven roasted melting potatoes, or even cheesy brussels! The sky is the limit and you can’t go wrong. It’s like eating at the fanciest restaurant in town…but at home. And YOU made it. And it was secretly EASY! Is this real life?
We have recently updated our site to be much more user friendly, and our SIDE DISH RECIPES are just one example. On that page you’ll find all of our favorite sides, for every occasion. There are lots of options for the perfect pairing to this Pork Tenderloin Recipe.
What is the difference between Pork Loin and Pork Tenderloin?
The main difference is what part of the pig the meat comes from. You might think so as the names suggest, but they aren’t! The Pork Loin will be wide enough to cut steak like pieces from, and the tenderloin is thinner and smaller. You can see in the picture that each slice is 2-3 bites at most.
Can Pork Tenderloin be 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. See below for recommended internal temperatures for Pork.
How pink is TOO PINK for a cooked Pork Tenderloin Recipe?
The USDA used to recommend 165F internal temp for Pork Tenderloin but now they say 145F is just fine. Slightly pink is okay, but the pork will still be mostly white/opaque. Three cheers for 145F internal temp!
I hope you give this Honey Herb Pork Tenderloin a try ASAP. Let me know how you like it! Don’t be scared. You’ve got this.
See below for How to Make Pork Tenderloin with Honey and Herbs:
Honey Herb Pork Tenderloin
*Note: CLICK HERE for a terrific post about cooking correct temperatures for pork.
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
- Fresh thyme leaves
- 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.