SIZZLE & SCORE
WHEN THE GAME IS ON THE LINE
S&S RECIPE

Honey-Garlic Pork
Tenderloin

Juicy pork tenderloin with a glossy honey-garlic glaze and savory mushrooms. Big flavor, a beautiful finish, and completely manageable for two.

♨
Serves
2
◷
Prep Time
15 min
◷
Cook Time
30 min
★★☆☆☆
Difficulty
Easy

WHAT YOU NEED

Honey-Garlic Pork Tenderloin
  • 1 pork tenderloin, about 1–1¼ lb
  • 1 Tbsp olive oil
  • ¾ tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • 6 oz cremini or baby bella mushrooms, sliced
  • 1 Tbsp butter
  • 3 Tbsp honey
  • 2 Tbsp soy sauce
  • 3 garlic cloves, minced
  • 1 tsp fresh ginger, grated
  • 1 Tbsp rice vinegar
  • 1 tsp sesame oil
  • ¼ tsp red pepper flakes, optional
  • 1 Tbsp cornstarch
  • 1 Tbsp cold water

COOK IT

1

Brown The Whole Pork Tenderloin.

Preheat the oven to 400°F. Pat the pork dry and season all over with ¾ tsp kosher salt, ½ tsp black pepper and ½ tsp garlic powder. Heat 1 Tbsp olive oil in an oven-safe skillet over medium-high heat. Brown the whole tenderloin all around, turning every couple of minutes. Brown it. Turn it. Brown it. Turn it.

2

Finish The Pork.

Put the pork skillet into the 400°F oven. Roast for about 10–15 minutes, checking the thickest part around the 10-minute mark. When the center reaches 145°F, remove the pork and let the whole tenderloin rest for 8–10 minutes.

3

Brown The Mushrooms.

Put the pork skillet back over medium heat. Add 1 Tbsp butter and 6 oz sliced cremini or baby bella mushrooms. Cook for 4–5 minutes, stirring occasionally, until browned. Keep those browned pork bits in the skillet. That’s flavor.

4

Build The Honey-Garlic Glaze.

Add 3 Tbsp honey, 2 Tbsp soy sauce, 3 minced garlic cloves, 1 tsp grated fresh ginger, 1 Tbsp rice vinegar, 1 tsp sesame oil and optional ¼ tsp red pepper flakes. Let it gently bubble for about 1 minute. Mix 1 Tbsp cornstarch with 1 Tbsp cold water until smooth, then add it into the hot sauce while stirring. Cook for 30–60 seconds until glossy and thick enough to cling to the pork. If it gets too thick, stir in 1 Tbsp water. Glossy sauce, not pork-flavored glue.

5

Slice And Glaze The Pork.

After the pork has rested, slice it into thick medallions. Spoon the hot honey-garlic mushrooms and glaze over the pork. Don’t drown it. We still want the pork to look like pork.

6

Plate It.

Arrange the sliced pork medallions on two plates. Spoon the glazed mushrooms and glossy honey-garlic sauce over the pork. Serve warm.

FULL GAME PLAN

WANT THE FULL DATE NIGHT PLAN
FOR THIS DISH?

Get the shopping list, prep, timeline, Ginger Lime Fizz, Bonus Points, and the rest of the night mapped out for you.

See the Full Game Plan →
SIZZLE & SCORE
WHEN THE GAME IS ON THE LINE
S&S RECIPE

Honey-Garlic Pork
Tenderloin

Juicy pork tenderloin with a glossy honey-garlic glaze and savory mushrooms. Big flavor, a beautiful finish, and completely manageable for two.

♨
Serves
2
◷
Prep Time
20 min
◷
Cook Time
40 min
★★☆☆☆
Difficulty
Easy

WHAT YOU NEED

Honey-Garlic Pork Tenderloin
  • 1 pork tenderloin, about 1–1¼ lb
  • 1 Tbsp olive oil
  • ¾ tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • 6 oz cremini or baby bella mushrooms, sliced
  • 1 Tbsp butter
  • 3 Tbsp honey
  • 2 Tbsp soy sauce
  • 3 garlic cloves, minced
  • 1 tsp fresh ginger, grated
  • 1 Tbsp rice vinegar
  • 1 tsp sesame oil
  • ¼ tsp red pepper flakes, optional
  • 1 Tbsp cornstarch
  • 1 Tbsp cold water

COOK IT

1

Brown The Whole Pork Tenderloin.

Lower the oven to 400°F. Pat the pork dry and season all over with ¾ tsp kosher salt, ½ tsp black pepper and ½ tsp garlic powder. Heat 1 Tbsp olive oil in an oven-safe skillet over medium-high heat. Brown the whole tenderloin all around, turning every couple of minutes. Brown it. Turn it. Brown it. Turn it.

2

Finish The Pork.

Put the pork skillet into the 400°F oven. Roast for about 10–15 minutes, checking the thickest part around the 10-minute mark. When the center reaches 145°F, remove the pork and let the whole tenderloin rest for 8–10 minutes.

3

Brown The Mushrooms.

Put the pork skillet back over medium heat. Add 1 Tbsp butter and 6 oz sliced cremini or baby bella mushrooms. Cook for 4–5 minutes, stirring occasionally, until browned. Keep those browned pork bits in the skillet. That’s flavor.

4

Build The Honey-Garlic Glaze.

Add 3 Tbsp honey, 2 Tbsp soy sauce, 3 minced garlic cloves, 1 tsp grated fresh ginger, 1 Tbsp rice vinegar, 1 tsp sesame oil and optional ¼ tsp red pepper flakes. Let it gently bubble for about 1 minute. Mix 1 Tbsp cornstarch with 1 Tbsp cold water until smooth, then add it into the hot sauce while stirring. Cook for 30–60 seconds until glossy and thick enough to cling to the pork. If it gets too thick, stir in 1 Tbsp water. Glossy sauce, not pork-flavored glue.

5

Slice And Glaze The Pork.

After the pork has rested, slice it into thick medallions. Spoon the hot honey-garlic mushrooms and glaze over the pork. Don’t drown it. We still want the pork to look like pork.

6

Plate It.

Arrange the sliced pork medallions on two plates. Spoon the glazed mushrooms and glossy honey-garlic sauce over the pork. Serve warm.

FULL GAME PLAN

WANT THE FULL DATE NIGHT PLAN
FOR THIS DISH?

Get the shopping list, prep, timeline, Ginger Lime Fizz, Bonus Points, and the rest of the night mapped out for you.

See the Full Game Plan →