# Honey-Garlic Pork Tenderloin

Honey-Garlic Pork Tenderloin — a easy recipe with 4 main ingredients, ready in about 40 min and serving 4. Check which of its ingredients are on sale at grocery stores near you.

- **Time:** 40 min
- **Serves:** 4
- **Difficulty:** easy
- **Tags:** dinner, pork
- **Source:** https://savingrecipes.com/recipes/pork-tenderloin-veg

## Ingredients

- 1.5 lb pork tenderloin
- Honey
- 5 garlic cloves
- 1 lb green beans
- Soy sauce _(pantry staple)_
- 2 tbsp olive oil _(pantry staple)_
- Salt & pepper _(pantry staple)_

## Instructions

1. Sear seasoned tenderloin on all sides; brush with honey-garlic-soy glaze.
2. Roast at 400°F with green beans alongside, 15–18 min to 145°F.
3. Rest 5 min, slice, and drizzle with pan glaze.

## Tips

- Sear on all sides before the oven. Tenderloin is lean with no fat cap, so the crust from searing is the only browning you'll get.
- 145°F then rest 5 minutes, without exception. This is the leanest cut of pork and has almost no margin — 155°F is noticeably dry.
- Brush the glaze on after searing, not before. Honey burns fast in a hot pan; you want it caramelising in the oven rather than blackening on the hob.

## Substitutions

- **Pork tenderloin:** Pork loin is a different, larger cut needing about twice the roasting time. Chicken breast works with this glaze at the same temperature.
- **Honey:** Maple syrup or brown sugar — something that caramelises is needed for the glaze to work.
- **Soy sauce:** Tamari for gluten-free. Worth noting: regular soy sauce is the reason this dish isn't gluten-free as written.
- **Green beans:** Asparagus (8 minutes), broccolini, or halved Brussels sprouts (add 5 minutes).

## Storage & reheating

Keeps 3 days refrigerated. Sliced cold it's very good in sandwiches and salads, which beats reheating — lean pork dries out quickly the second time. If you do reheat, cover it and use low heat.

## Common questions

### Is pork safe at 145°F?

Yes. The USDA lowered the recommendation from 160°F to 145°F plus a 3-minute rest in 2011. A blush of pink at that temperature is expected and safe.

### Tenderloin or loin — what's the difference?

Tenderloin is a small narrow muscle of a pound or two, very lean and quick-cooking. Loin is a much larger roast needing slower cooking. They aren't interchangeable without adjusting time.

### What's the silvery membrane on my pork?

Silverskin. Slide a knife under it and pull it off — it doesn't render and turns tough and chewy if left on.


_Photo: No machine-readable author provided. Ach — CC BY-SA 3.0 (https://commons.wikimedia.org/wiki/File:Kassler.jpg)_