Herb Crusted Pork Tenderloin Recipe with Sticky Honey Glaze

Pork tenderloin is one of those cuts that looks fancy on the plate but comes together with hardly any effort. We coat it in a simple mix of avocado oil, honey, and a splash of low-sodium soy sauce, then pile on Bailee’s Kitchen Bucking Beef for a savory herb crust. Our Bucking Beef blend was made with steak in mind, and it turns out pork loves it just as much. A quick sear locks in that golden crust, and the oven finishes the job while the honey turns sticky and caramelized. Serve it over a pile of mashed potatoes with the pan sauce spooned on top, and dinner feels like a Sunday supper any night of the week.

Why You’ll Love This Recipe

• It uses five ingredients. Everything you need is probably already in your pantry, aside from the pork.
• The glaze builds its own pan sauce. Honey, soy, and seasoning mix with the pan drippings for a rich drizzle that needs no extra steps.
• It’s company-worthy with weeknight effort. Sliced tenderloin looks impressive on a platter, yet most of the cooking time is hands-off in the oven.
• The flavor comes without the salt. Low-sodium soy sauce and our low-sodium blend keep it savory without going overboard.

Watch How to Make This Herb Crusted Pork Tenderloin

Watch the tenderloins get coated, seared to a golden crust, and baked until juicy and glazed. It’s easier than it looks!

Ingredients

• 1 package pork tenderloin (2 tenderloins)
• 3 tablespoons avocado oil, plus extra for searing
• 1 teaspoon low-sodium soy sauce
• 2 tablespoons honey
• 3 tablespoons Bailee’s Kitchen Bucking Beef

Instructions

1. Preheat the oven to 400°F.
2. Place the pork tenderloins in a 9×9 baking dish. Season with the avocado oil, soy sauce, honey, and Bailee’s Kitchen Bucking Beef, tossing to coat all sides.
3. Heat additional avocado oil in a large skillet until hot. Sear the tenderloins on all sides until a golden crust forms.
4. Transfer the tenderloins back to the baking dish.
5. Add a teaspoon of water to the skillet and swirl to loosen the browned bits, then pour over the tenderloins.
6. Bake uncovered for about 35 minutes, until the internal temperature reaches 145°F.
7. Let rest for 5 minutes, then slice. Serve over mashed potatoes and drizzle with the pan sauce from the baking dish.

Tips and Variations

Watch the Heat When Searing

Honey caramelizes quickly, so keep the skillet at medium-high rather than high and turn the tenderloins often. You want a deep golden crust, and a few dark spots are fine.

Use a Meat Thermometer

Tenderloins vary in thickness, so the thermometer is your best friend here. Start checking a little early, and pull the pork as soon as it hits 145°F to keep it juicy.

Make It Ahead

Coat the tenderloins in the oil, honey, soy, and seasoning up to a day ahead and refrigerate them in the baking dish. When dinner rolls around, just sear and bake.

Serving Ideas

Mashed potatoes are our favorite, though roasted sweet potatoes, rice, or green beans all pair nicely with the sticky glaze.

Frequently Asked Questions

Is it safe if the pork is a little pink in the middle?

Yes. Pork is safe to eat at 145°F followed by a short rest, and a blush of pink in the center is normal at that temperature.

Can I use Bucking Beef on pork?

Absolutely. The blend works on just about any cut of meat, and its savory herb flavor pairs especially well with the sweetness of the honey.

How do I store and reheat leftovers?

Store sliced pork in an airtight container in the fridge for up to 4 days. Reheat gently in a covered dish with a splash of water or pan sauce so it doesn’t dry out.