Honey Glazed Pork Tenderloin

Honey Glazed Pork Tenderloin

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"Pork tenderloin basted with an Asian-style sauce. So easy and so good!"
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1 h 15 m servings 210 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 210 kcal
  • 10%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 18.9g
  • 6%
  • Protein:
  • 17.7 g
  • 35%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 341 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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).


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


  1. 324 Ratings

Most helpful positive review

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...

Most helpful critical review

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. ...

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Least positive

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...

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...

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

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, wh...

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.

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...

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

This was a fantastic recipe for basting a pork tenderloin. I doubled the sauce, except for the oil, boiled it after brushing the tenderloin twice during baking, and poured a little over the sli...

My husband and I served this last night for our friends, one of which is a very picky eater. We were all impressed. The pork was very moist and had a wonderful flavor. I didn't have any sesam...

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