Honey-Glazed Spiced Pork Tenderloin


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Honey Glazed Pork Tenderloin

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Honey Garlic Pork Tenderloin

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Directions. Preheat the oven to 350°F. Use a fork to mix the paprika, salt, black pepper, onion powder, chili powder and cayenne pepper in a About the Author.

Fitness starts with what you eat. Preheat oven to 450 degrees F (230 degrees C). In a bowl, mix the honey, soy sauce, brown sugar, sesame oil, and balsamic vinegar. Place the pork tenderloins in a roasting pan, and roast 15 minutes in the preheated oven.

Remove pork from oven, and baste with the honey sauce. Honey Glazed Pork Tenderloin. The best thing about pork tenderloin is that it is very lean and cooks quickly. The trickiest thing about pork tenderloin is that it is very lean and cooks quickly. Because it turns drab and dry when overcooked, the secret to juicy roasted pork.

Combine apple juice, honey, soy sauce and garlic in a small bowl and set aside. Sprinkle pork tenderloin with cayenne pepper to taste (use more if you like it really spicy). In a skillet, heat olive oil over medium heat. Add the pork and brown, about 8 minutes.

Honey, smoky chipotle pepper and soy sauce help to flavor this no-fuss pork tenderloin. Serve it with veggies or rice for a satisfying meal. —Diane Cotton, Franklin, North Carolina Honey-Glazed Pork Tenderloins Recipe. Meanwhile, mix balsamic vinegar, honey, mustard together with the remaining olive oil. Unwrap pork on the grill and liberally brush the glaze on all sides.

Continue grilling, brushing on more glaze, until an instant-read thermometer inserted into. Rub over pork. Place in a large resealable plastic bag. Seal bag and refrigerate overnight.

Combine the glaze ingredients. Whisk olive oil, vinegar, garlic, paprika, chili powders and oregano together and add pork to coat well. Marinate overnight or 4-6 hours preferred.

When ready to cook, heat smoker to 225 degrees. Transfer pork to smoker, sprinkle with kosher salt and pepper, and close lid. Pork Tenderloin seasoned with a rub, seared until golden then oven baked in an incredible Honey Garlic Sauce until it’s sticky on the outside and juicy on the inside!

A quick and easy pork fillet recipe with high returns for very minimal effort. butter, cayenne, pork tenderloin, salt, honey, dried thyme, dried tarragon and 1 more Spicy Pork Tenderloin with Avocado & Lime KitchenAid lime, fresh lime juice, cumin, olive oil, avocados, garlic, pork tenderloins and 5 more.

List of related literature:

Grill the pork chops, uncovered, until golden brown and slightly crispy on the bottom, about 6 minutes, basting occasionally with the bourbon butter.

“SOUL: A Chef's Culinary Evolution in 150 Recipes” by Richards, Todd
from SOUL: A Chef’s Culinary Evolution in 150 Recipes
by Richards, Todd
Oxmoor House, Incorporated, 2018

Use a pastry or basting brush to evenly coat the tenderloin with the honey mixture.

“Eat Like a Woman: A 3-Week, 3-Step Program to Finally Drop the Pounds and Feel Better Than Ever” by Staness Jonekos, Marjorie Jenkins
from Eat Like a Woman: A 3-Week, 3-Step Program to Finally Drop the Pounds and Feel Better Than Ever
by Staness Jonekos, Marjorie Jenkins
Harlequin, 2014

› Brush the pork lightly all over with some oil, season it lightly with salt and pepper, and grill it directly over the heat, giving it a quarter turn at a time, until a thermometer inserted at the thickest part registers 140°F for medium, about 2 minutes per side for a total of 8 minutes.

“Sara Moulton's Home Cooking 101: How to Make Everything Taste Better” by Sara Moulton
from Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better
by Sara Moulton
Oxmoor House, 2016

Continue to grill for 1 hour or until the pork is tender, basting frequently with the sauce.

“The Modern Family Cookbook” by Modern Family
from The Modern Family Cookbook
by Modern Family
Time Incorporated Books, 2015

If you like your pork more done, then aim for 155 to 165 degrees F. 5 While the pork is cooking, combine the reserved marinade in a small saucepan with the water and simmer gently over low heat for 10 to 15 minutes, stirring to prevent scorching or burning.

“Paul Kirk's Championship Barbecue: Barbecue Your Way to Greatness With 575 Lip-Smackin' Recipes from the Baron of Barbecue” by Paul Kirk, Bob Lyon
from Paul Kirk’s Championship Barbecue: Barbecue Your Way to Greatness With 575 Lip-Smackin’ Recipes from the Baron of Barbecue
by Paul Kirk, Bob Lyon
Harvard Common Press, 2004

Place tenderloins on grill and cook over medium heat, brushing frequently with syrup and turning occasionally, until meat thermometer inserted in center of pork reaches 155°F, 20 to 25 minutes.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

To bump up the flavor, we coated the pork with a basic barbecue rub and let it sit for at least an hour before placing it on the grill.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

To keep pork ribs moist as they slow-cook for a long time on the grill, you can use a simple, low-sugar (or sugar-free) basting sauce made from any number of ingredients.

“Grilling For Dummies” by John Mariani, Marie Rama
from Grilling For Dummies
by John Mariani, Marie Rama
Wiley, 2009

BALANCE THE FLAVORS Maple syrup provided a good base for the glaze, but on its own it proved to be overwhelmingly sweet for the mild tenderloin.

“The Cook's Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes” by Cook's Illustrated
from The Cook’s Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes
by Cook’s Illustrated
America’s Test Kitchen, 2014

Reduce heat to gentle simmer, cover, and cook until pork registers 145 degrees, 6 to 8 minutes.

“Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All” by Cook's Country
from Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All
by Cook’s Country
America’s Test Kitchen, 2016

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • I made this today and it was nice. My mum enjoyed it too which is a big deal. She rarely compliments my cooking ����

    But I think to cut down the calories next time I would bake chicken n skip the flour too. The rest I would do the same.

  • Excellent �� it was I cheated and cutnup some back bacon while cooking and threw in some mushroom your recipe is incredibly mallable.

  • Fantastic dish chef!! made it for dinner, im a avid Asian cook and this recipe was fantastic! I used pork butt aand sliced to my liking and proceeded with your recipe! Thank you very much and will keep this in my Data base for great tasting. I gave it a A++. Regards, Rene. Sarasota, Florida, USA

  • I’ll have to try this in the oven. I don’t have smoker or BBQ equipment as I live in a retirement village and we are not allowed to play with fire ���������� we’re too old to be trusted.

  • I am just so grateful for food, being able to be taught by people in my city and the other side of the world, lastly living in the golden age of youtube. ����

  • the only thing i’ll like is simple the asean’s food is my priyority in my kitchen, my back ground is SPANISH i come from EL SALVADOR and i live in AUSTRALIA. i would like to thank to the all asia’s country to show me your secretes in your recipes, special to you [PAILIN’S KITCHEN ] god bless you.

  • Im a Culinary Arts Competitions Top Chef winner on state and National level…I love to watch other people cook food…and yes I do copy other people recipes…for my home events….especially from my Elders….Thank You so much..Mr. Ken….You always make me Hungry when I see you cooking up GRUB……Its a Honor to watch you cook…

  • Ive made this recipe twice and now on my third time….
    Nothing short of delicious and your right
    it makes the best sandwiches…thanks!

  • I am a bit disappointed… If I ever do this recipe again, will not add anymore black soya sauce at the end. It just spoiled the original taste, I was not able to make it right anymore. But anyway I am usually very satisfy with your recipes, good job:)

  • Hi Noreen this is not recipe related but I was wondering if by any chance I have been looking in your videos to find if you possibly had one done on how to make borscht I need one that’s both with meat and without I would really appreciate if you could get back to me thank you so much

  • Roland Roland, I have not cooked fried chicken for a long long time but sweet honeyglazed fried chicken makes me want to cook this dish��

  • Well, at least now I know what I’m doing with the other half of that pork loin I bought today for your taco recipe! Looks AMAZING! Thanks for sharing!! p.s., can’t wait to try those tacos tonight!!

  • This is a great recipe, made it twice now the family loved it. I added a spoonful of almond butter to the sauce which it gave it a tasty satay flavour, yum!

  • i didnt have orange juice so subbed pineapple juice excellent all ingredients blended together well PS = so glad for temp and time I think I have always over cooked this was perfect fork tender, thanks Noreen,

  • Hi. I’d like to try this recipe. Hehe. But. Can I substitute the Chinese rice wine with smth else with no alcohol content? Someone in my family has alcohol allergy.. �� Hence.

  • Started watching your videos a few days ago. I’m very impressed! I’ve learned some Korean cooking but this recipe will be my first venture into Thai. I’m very excited:)

  • That looks great! I also really love how you mentioned that they should wait until the marinade is back to a boil before tasting. Gotta watch out for newbies!

  • Wowwwwwww this is the most amazing pork loin I have ever had. I cooked iit n a pan as I did not want to turn the oven. It was amazing the caramalization and the taste it developed. I believe the sucess of cooking pork loin is cutting as you did by the lenght therefore creating more surface area. This will really become also one of our real favorites, tks Pailin

  • That looks so good! I need to try that. Noreen.. for x-mas I made a sausage stuffed pork tenderloin. Had to butterfly it, then stuff and roll. Made a video on that too. Maybe you can do one too…

  • Love it, though the approach of removing white membrane looks difficult, i just make small vertical cut where it begins as it is only half round and ten press the knife to the cutting board aiming where it begins and gently move the knife until you can pick the appearing end of membrane and then hold it with another hand and finish it, let the tenderloin roll itself, by the way the knife needs to be at some angle of the board. By the way i am not mentoring or criticizing as i am not trained chef, that is just my  experience i learned myself

  • OMG! My husband is big into smoking but we’ve never had a pork loin like this. We are definitely going to give this a go this year. Thanks so much for your videos.

  • Just made this, absolutely amazing! Better than expectations.. I followed the recipe except I put some chilli extract in the sauce as I love it spicy! Can’t wait to try the pork salad recipe with the left overs!! Thanks

  • Unless it’s freshly barbequed char siu from a good Chinese deli, pork loin and tenderloin roasts are too dry for me. They always need a separately made gravy.

  • Made this today to thumbs up reviews. A minor erratum in the print version; the garlic for the marinade is listed in the ingredients but never mentioned in the instructions. Thanks for the recipe and all your hard work, looking forward to your book.

  • We made this tonight, it was okay. You need to be careful with the sauce that you don’t cook it too hot or too long at the end. Our sauce ended up with the consistency of tar after it cooled for a couple minutes off the stove. Also I think it would be helpful to let the meat sit in with the rub on it over night.

  • This looks absolutely amazing! My family loves pork tenderloin! YAY you have the recipe printable! Thank you so much for that! You rock, Noreen!!

  • Do you use a standard measuring tablespoon (15ml) and teaspoon (5 ml) for your recipes?

    The sauce was really salty, I think I’ll half the light and dark soy sauce next time.

    And I didn’t know that cornflour = cornstarch, so unfortunately my pork was not as crispy as yours!

    Will try again to perfect it!

    Thanks as always!

  • HELLO LOVELY VIEWERS! Important Note:

    If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.

    Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.

    Thank you for watching!

  • I don’t think “slightly pink” pork is okay to eat. Pork should always be well done when you’re eating it. Its like chicken. Unlike beef where you can have it rare or medium rare.

  • If one does not have a grill or smoker, could it be done in a crockpot with a wrapped bag of dampened hickory chips across the bottom?

  • Would u recommend corn flour or potato starch? I have tried corn flour to fry & find that the coating is a little dry and hard. Will potato starch be a better substitute? Btw, can this recipe be done with sliced pork belly instead? Otherwise the pork looks absolutely delicious. ��

  • Hi Chef, What a wonderful video!! I will certainly try this recipe for my husband. I’m glad to see that someone finally is telling the world that slightly pink pork is not dangerous. Hopefully it will help others to not overcook their pork.

  • Ken Yummo:) do you know how long to cook in a propane BBQ I dont have a smoker but I usually use wood chips placing them inbetween the grill grates? Excited to try your recipe tomorrow, would be very grateful if you can give me info for using with the propane Barbie! thank you god bless happy eating!

  • Gordon Ramsay said the silver skin is there for a reason to keep the lean mean moist.  Is it true?  Doesn’t seem to matter here.

  • lol your husband’s reaction was everything I needed to know this is a winner! Come on Noreen! You gotta dip it in the sauce for the man ������

  • Made this for dinner last night and it was to die for. The favors was like death con 5 on my taste buds.  I made one modification and added cilantro leaves in the sauce portion of the video and I used the cilantro stem (minced) and added that to the egg noodle.  YUM!!!  Thank you for sharing.

  • You must not be a big fan of smoke flavor because you only smoked it for a hour then wrapped it! It will take on smoke for up to 4 hours. The only other thing I would do is to add some onion jam on it when you put it in to brown your bacon. Yummy yummy!

  • We tried this today. Though we didn’t have Paprika, we used chili flakes instead and it taste really good! It’s restaurant quality food though! I’m glad I found your recipe, thank you! ����

  • Totally awesome. I’m having pork chops tonight with rosemary and garlic. I’m smelling it now while watching you cook and my taste buds are having a party in anticipation. This recipe is now on my to do list. I can’t wait. Thank you for sharing. Blessings

  • Super delicious! I made it yesterday with some slight twist 😉 https://instagram.com/p/7QQHL8wwwjzDvKCYX4H0tS40GN-20ayCxhq3U0/ thank you Pai!

  • Tried it earlier, it was really good. I reduced the amount of honey to 100 grams instead of 150. Worked really well!

    Adding some ground ginger is also worth trying.

  • I need your help and it’s time sensitive, like right now, lol. I ordered a tofu-veggie-cashew-brown rice dish from a local Thai spot, but it’s quite bland. Even extra chili paste doesn’t help. How can I jazz this up?

  • My broiler stopped working for some reason so I had to oven bake it. It came out really nicely but a bit dry because I cooked it for too long. The best bits were the caramelised ends. The sauce was beautiful as well! Highly recommended!

  • Sifu, have u ever heard of a thai chicken dish where it is deep fried with unpeeled garlic cloves serve like fried chicken? I once had it in my hometown at a thai restaurant but now it is closed. Do u know what is the name of the dish? Thank you

  • Tee hee hee, your line about the pork and fork is in fact a line from the Aussie Pork Campaign, “Get some Pork on your Fork”.  Tenderloin is a premium tender cut, but for those looking to economise, try “pork neck fillet”.  The latter is often substituted when making Chinese “char siew” red-tinged roasted pork.  Once it’s sliced up, it’s not very different from tenderloin, just a little more fatty, which isn’t a bad thing either!

  • OMG -�� Definitely delicious looking entree’! Golden brown moist & juicy begging to devour. I’ll take my serving with a huge scoop southern potato salad! Beautiful thumbnail & presentation!

  • Wow, looks luscious and yummy. May I know whether the pork will stay crispy after stirring in the sauce… and if so, how long will it stay crispy?

  • The best part of this video is Ken is doing great and still doing his magic.
    I have the pork loin, but don’t have the hickory wood. Gonna have to use seasoned mesquite and apple wood. Thanks again Mr. Click and all the best from New Mexico.

  • Why am I watching this, I have to leave for work in twenty minutes and I’m making bologna sandwiches for my lunch. It just ain’t fare.

  • This looks awesome and will be doing one soon. I’ve been eyeballing the pellet grill for a couple of years or so now but haven pulled the trigger yet. I’ve been cooking on ceramic kamados for close to 25 years and have them down pat. Especially since I’ve had a bbq guru controller since they came on the market.

    The Grilla grills are very interesting and I may break down and get one. Do you have any tips on a model and must have accessories? Thanks Ken.

  • I was having pork loin when your vid popped up in my feed… but you can bet, next time I’m using your recipe next time! It looks amazing!!