Honey Glazed Pork Tenderloin Recipe - Allrecipes.com
Honey Glazed Pork Tenderloin Recipe
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Honey Glazed Pork Tenderloin

Recipe by  

"Pork tenderloin basted with an Asian-style sauce. So easy and so good!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


  1. Preheat oven to 450 degrees F (230 degrees C).
  2. In a bowl, mix the honey, soy sauce, brown sugar, sesame oil, and balsamic vinegar.
  3. Place the pork tenderloins in a roasting pan, and roast 15 minutes in the preheated oven.
  4. Remove pork from oven, and baste with the honey sauce. Reduce oven temperature to 350 degrees F (175 degrees C), and continue roasting pork 45 minutes, basting occasionally with the honey sauce, to an internal temperature of 145 degrees F (63 degrees C).
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Oct 17, 2007

This was incredible! Probably of my favorite recipes on the site thus far. I made the minor tweaks that many recommended: 1. double sauce recipe (although really 1.5x would have been enough) 2. added 3 cloves minced garlic to sauce 3. cut oil in half and used olive oil vs. sesame The meat came out so tender and flavorful. Poured the sauce from the bottom of the pan over the meat and used for dipping. Husband loved as well. Kind of surprised that my kids (11,8) were just ok with it. I don't care, however, this was so good that they will just have to ok with it!

Most Helpful Critical Review
Sep 05, 2004

I tried this recipe because I did not have time to marinade the pork before grilling like I usually do. I had hoped this would turn out well, what I evened up with was over cooked boiled meat. I do think the marinade has potental as a marinade though and I may try that.

Dec 16, 2007

This was one of my favourite recipes for pork tenderloin. I doubled the recipe, using olive oil instead of sesame seed oil (because i had none) then added chopped garlic and about 1/3 cup melted butter to the glaze and cooked it all together at the same time at the same temperature (350) the whole way through, occasionally basting the tops of the loins using a turkey baster. While eating I gave everybody a little side dish of the sauce to dip their pork into while eating. It was so good everyone drank whatever was left in their side dish! I make this again and again, perhaps using different meats. It's basically a honey garlic sauce the way I made it, I think next time I will do chicken wings! Also, it is better than soya sauce in plain rice!! Compliments to the chef!

Apr 05, 2007

Turned out great! I didn't have any Balsamic Vinegar so I used Worchestershire Sauce and it did the trick!! Will definetely make again....

Oct 12, 2006

My ENTIRE family (down to my 9 month old) loved this dish. Others mentioned that there was too much oil. I love the taste of sesame oil so I went with the full portion. It was great. HOWEVER, when using the juices to make a gravy it was evident that there was too much oil. So, as a marinade and cooking liquid, it's great as is. BUT if you are wanting to finish with a sauce I'd cut back quite a bit on the sesame. I think this would be fantastic on chicken and maybe even a beef roast... YUMMY.

Nov 18, 2005

This was just ok....didn't wow us, and I didn't think it was anything spectactular. I might try again and use as a marinade (as another reviewer suggested). Thanks anyway for the post.

Feb 24, 2007

I just got up from the dinner table and this one is a keeper! It is similar to another recipe that I have that has ginger, garlic and hot peppers in the mix. I added 2 cloves of garlic and red pepper chilli flakes to the sauce. I also basted it every 5-10 minutes so a lot of the glaze would be on the outside of the pork. I would suggest adding parchment paper to the pan because of the high sugar content of the glaze. This will make for easy clean up. Thanks for the recipe, Mokonak.

Apr 27, 2007

This recipe is so easy, yet so elegant. I have served it many times when hosting company and it is a hit every time!


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  • Calories
  • 210 kcal
  • 10%
  • Carbohydrates
  • 18.9 g
  • 6%
  • Cholesterol
  • 48 mg
  • 16%
  • Fat
  • 7.2 g
  • 11%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 17.7 g
  • 35%
  • Sodium
  • 341 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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