Description
Honey Garlic Glazed Pork
Ingredients:
500g pork tenderloin
3 tbsp soy sauce
3 tbsp honey
2 tbsp brown sugar
2 tbsp olive oil
1 tbsp apple cider vinegar
3 cloves garlic, minced
1 tsp black pepper
Fresh parsley, chopped (for garnish)
Instructions:
Prepare the Marinade:
In a bowl, whisk together soy sauce, honey, brown sugar, olive oil, apple cider vinegar, minced garlic, and black pepper.
Marinate the Pork:
Place the pork tenderloin in a resealable bag or dish. Pour the marinade over it, ensuring it’s fully coated.
Refrigerate for at least 2 hours or overnight for best results.
Cook the Pork:
Preheat the oven to 190°C (375°F).
Heat a skillet over medium-high heat and sear the pork on all sides until golden brown.
Bake the Pork:
Transfer the pork to a baking dish and pour the remaining marinade over it.
Bake for 20-25 minutes or until the internal temperature reaches 70°C (160°F).
Glaze the Pork:
Baste the pork with the pan juices every 10 minutes to enhance the glaze.
Garnish and Serve:
Slice the pork, garnish with fresh parsley, and serve with the pan sauce.
Step-by-Step Guide
For perfect results, follow this detailed sequence. First, ensure your pork tenderloin is trimmed of any excess silver skin. Whisk the marinade ingredients thoroughly until the honey and sugar are fully dissolved. When searing, pat the pork dry first to ensure a proper, caramelized crust. Use an oven-safe skillet to sear, then transfer directly to the oven to bake, minimizing dishwashing. Always use a meat thermometer to check for the precise internal temperature of 63°C (145°F) for medium, followed by a 5-minute rest.
Serving Suggestions
This versatile dish pairs beautifully with a variety of sides. For a classic combination, serve with creamy mashed potatoes and steamed green beans or roasted broccoli. For a lighter meal, pair with a crisp Asian-style slaw and jasmine rice to soak up the delicious glaze. The sliced pork also makes an excellent filling for bao buns or a topping for a hearty grain bowl with quinoa and sautéed vegetables.
How-to Summary
Trim pork tenderloin. Whisk soy, honey, sugar, oil, vinegar, garlic, and pepper for marinade. Marinate pork for 2+ hours. Sear in a hot skillet until browned. Transfer to a 190°C (375°F) oven and bake for 20-25 minutes, basting occasionally, until internal temperature reaches 63°C (145°F). Rest for 5 minutes, slice, and garnish with parsley.
Frequently Asked Questions
Can I use a different cut of pork? Yes, pork chops or pork belly work well. Adjust cooking times significantly; chops will cook much faster, while belly requires slow roasting.
How long can I marinate the pork? For optimal texture and flavor, marinate for 2-12 hours. Exceeding 24 hours can break down the meat’s texture due to the acidity in the vinegar and soy sauce.
Can I make this sauce ahead of time? Absolutely. The marinade can be prepared and refrigerated in an airtight container for up to 5 days. Give it a good stir before using.
What if I don’t have an oven-safe skillet? After searing, simply transfer the pork to a lined baking dish or tray. Deglaze the hot searing pan with a splash of water or broth and pour those flavorful bits over the pork before baking.
How do I store and reheat leftovers? Store sliced pork in an airtight container for up to 3 days. Reheat gently in a covered skillet with a splash of water or broth to prevent drying out, or in the microwave at reduced power.
Common Mistakes to Avoid
- Skipping the Sear: Searing creates foundational flavor via the Maillard reaction. Don’t rush this step.
- Overcooking the Pork: Tenderloin is very lean and dries out quickly. Always use a meat thermometer and remember carryover cooking will raise the temperature 5-10°F during resting.
- Not Letting the Meat Rest: Slicing immediately causes the juices to run out. Let it rest for 5-10 minutes for juicier results.
- Using Cold Honey: If your honey is crystallized, gently warm the jar in warm water before measuring to ensure it blends smoothly into the marinade.
Conclusion
This Honey Garlic Glazed Pork recipe is a guaranteed crowd-pleaser, striking the perfect balance between sweet, savory, and garlicky flavors. Its simplicity belies its impressive taste, making it suitable for both weeknight dinners and special occasions. By following the detailed steps, avoiding common pitfalls, and using the provided serving ideas, you can master this dish and add a spectacular, flavorful main course to your culinary repertoire. Enjoy the process and the delicious results!