Honey Hoisin Pork Tenderloin Recipe
This Honey Hoisin Pork Tenderloin is tender and juicy, with the most flavorful sauce. This pork tenderloin recipe is easy enough for a weeknight and fancy enough for a special occasion!
Pork tenderloin is one of my favorite cuts of meat because it always cooks up to be tender and flavorful. The fact that it’s a kid-friendly meal – my kids love it – is a great bonus!
This honey hoisin pork tenderloin cooks in a skillet, first browning on the stove and then roasting in the oven. I add some carrots to the pan before putting it in the oven for an easy vegetable side dish. The honey hoisin sauce coats the pork and brings a delicious sweet and savory flavor to this quick and easy dinner.
Pork Tenderloin Marinade
Before cooking the pork, you’ll marinate it for at least 30 minutes and up to overnight. If your evening will be busy, get some of the prep work done the day before or in the morning by preparing your marinade.
The ingredients for the pork tenderloin marinade are hoisin sauce, soy sauce, honey, garlic, ginger and green onions. Talk about flavor!
If you’re not familiar with hoisin sauce, it is a thick sauce that is often used in Chinese cuisine. It’s a little sweet, a little salty, and sometimes called Chinese barbecue sauce.
After stirring together the marinade ingredients you’ll reserve some of the marinade for brushing on the pork later on. Then combine the remaining marinade and pork in a zip-top bag or dish, turn to coat the pork, and refrigerate the pork tenderloin until you are ready to cook it.
How to Cook Pork Tenderloin
For the best pork tenderloin, you’ll want to brown the pork tenderloin in a skillet and then roast it in the oven until it has finished cooking through. Browning your meat in a skillet will give it a delicious brown crust. If you are in a big hurry, you can skip the browning step, but you will miss out on some flavor.
If you have a cast iron skillet or other oven safe skillet you can brown and roast the pork in the same pan. If you don’t have an oven safe skillet, you can transfer the pork to a baking dish before putting it in the oven.
Right before you put the pan with the pork in the oven, add the carrots alongside the pork tenderloin. Drizzle the carrots with a little olive oil and sprinkle on some salt and pepper. Be sure to cut the carrots into 1-inch pieces so that they will cook in the same amount of time as the meat.
What to serve with Roasted Pork Tenderloin
If you’re wondering what to serve with this pork tenderloin recipe, there are lots of options. It’s delicious with Instant Pot mashed potatoes, roasted sweet potatoes, and Instant Pot brown rice. You can also serve pork tenderloin with a green salad, roasted broccoli, or green beans. Pretty much anything goes, and the leftovers are delicious, too!
Cooking Tips for this Oven Baked Pork Tenderloin Recipe
- Remember to plan ahead so that you can marinate the pork tenderloin for at least 30 minutes and up to 24 hours.
- If you do not have a cast iron skillet or other oven safe skillet, you can transfer the pork to a baking dish before roasting it in the oven.
- The USDA recommends cooking fresh pork, including pork chops and pork tenderloin, to an internal temperature of at least 145 degrees F and then letting the meat rest for at least 3 minutes after cooking. You can use an instant read thermometer to check the temperature. The pork may still be a little pink in the center at this temperature. If you like your meat more well done, cook your pork to 150-155 degrees F.
- I chose carrots to roast alongside the pork because they can withstand a roasting time of 20-25 minutes in the oven, while the pork finishes cooking. Just be sure to cut them in 1-inch pieces, not smaller. If you want to use other veggies that cook more quickly, such as broccoli or green beans, wait and add them to the pan after the pork has cooked for 5-10 minutes in the oven.
More Easy Pork Recipes
- Instant Pot Pork Tenderloin with Honey Garlic Sauce
- Pan Seared Pork Chops with Honey Mustard Sauce
- Oven Baked Pork Chops
- Slow Cooker BBQ Pulled Pork
- Instant Pot Pulled Pork
Honey Hoisin Pork Tenderloin
- 3 tablespoons hoisin sauce
- 2 tablespoons low sodium soy sauce
- 2 tablespoons honey
- 2 cloves garlic minced
- 1/2 teaspoon ground ginger
- 3 green onions white and light green parts only, chopped, divided
- 1 pound pork tenderloin
- 1 1/2 tablespoons olive oil divided
- 5 large carrots sliced 1-inch thick on the diagonal.
- salt and pepper
- Make the honey-hoisin sauce: In a small bowl, whisk together the hoisin sauce, soy sauce, honey, garlic, ground ginger and 2/3 of the chopped green onions.
- Reserve and refrigerate 1/4 cup of the honey-hoisin sauce. Place the rest of the sauce in a large zip-top bag and add the pork tenderloin. Seal the bag and place in the refrigerator to marinate the pork for 30 minutes or overnight.
- Preheat oven to 400 degrees F.
- Heat 1 tablespoon of the olive oil in an oven safe skillet over medium-high heat. I use my cast iron skillet. (If you do not have an oven safe skillet, you can transfer the pork to a baking dish after browning it on the stove.) When the pan is hot, add the pork tenderloin and brown on all four sides, 1-2 minutes per side. (Discard any marinade left in the zip-top bag, since it touched the raw pork.) Remove pan from the heat.
- With the pork tenderloin along the center of the pan, add the carrots on either side of the pork. Drizzle carrots with the remaining 1/2 tablespoon olive oil and toss to coat. Sprinkle with salt and pepper.
- Transfer the skillet to the oven and roast for 12 minutes. Stir the carrots and drizzle half of the remaining honey-hoisin sauce over the pork.
- Continue to roast the pork and carrots in the oven for 8-13 more minutes, until an instant-read thermometer inserted into the thickest part of the pork registers 145 degrees F.
- Remove from the oven and let pork rest for 5-10 minutes before slicing and serving. Serve pork with the remaining honey-hoisin sauce and chopped green onions, with the carrots on the side.
- The USDA recommends that pork be cooked to an internal temperature of at least 145 degrees F. The pork may still be a little pink in the center. If you like your meat well done, you can cook the pork to 150 or 155 degrees. It will continue to rise about 5 degrees when it rests out of the oven due to carryover cooking.
This site contains affiliate links. If you make a purchase through these links, I may receive a small commission, at no extra cost to you. Thank you for supporting Kristine's Kitchen!