Go Back
+ servings
Honey hoisin pork tenderloin, roasted in a skillet with carrots. This pork tenderloin recipe has the most delicous marinade!
Print Recipe
5 from 2 votes

Honey Hoisin Pork Tenderloin

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!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings: 4 servings
Calories: 282kcal


  • 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.


Serving: 1/4 recipe | Calories: 282kcal | Carbohydrates: 23g | Protein: 25g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 74mg | Sodium: 574mg | Potassium: 743mg | Fiber: 2g | Sugar: 15g | Vitamin A: 12830IU | Vitamin C: 6.7mg | Calcium: 45mg | Iron: 1.8mg
Nutrition information is only an estimate.
© Kristine's Kitchen https://kristineskitchenblog.com