Honey & Garlic Pork Tenderloins

Honey & Garlic Pork Tenderloins

It’s not very often that I come across a recipe that I don’t have to make ANY changes to in order to make it Gluten-Free and allergy-friendly for my family, but this recipe needed ZERO changes!!! Plus, it was quick and easy to make AND everyone loved it 🙂 This yummy recipe is for two (2) Pork Tenderloins, making it perfect for a large group and/or leftovers.
I owe a HUGE “Thank You” to Ashley Fehr @thereciperebel.com for sharing this wonderful recipe 🙂

The Tenderloins:

  • 2 Pork Tenderloins (approximately 2-2 1/2lbs total) (rinsed & trimmed of most fat (leave a little for flavor))
  • 1-2 Tbsp Olive Oil (or Canola Oil (I used Light Olive Oil))
  • 1 tsp Seasoning Salt (I used “Castle” brand Seasoning Salt, but any brand will do)

The Honey-Garlic Sauce:

  • 2/3 Cup Honey
  • 1/4 Cup Chicken Broth (Regular or low sodium – I used “Orrington Farms” Chicken Broth Base & Seasoning because I know it’s Gluten-Free (purchased from Walmart))
  • 2 Tbsp Soy Sauce (Regular or low sodium – I used Tamara for GF)
  • 2 Tbsp Minced Garlic (I used the already minced from a jar for ease and speed)
  • 1 Tbsp Apple Cider Vinegar
  • 1/4 tsp Salt (omit if you’re on a low sodium diet)
  • 1 1/2 Tbsp Corn Starch
  • 1-2 pinches Red Pepper Flakes
  1. Preheat oven to 400 degrees F.
  2. Lightly spray a 9″ x 13″ baking dish with cooking spray; set aside.
  3. Rinse both Tenderloins with cold water and pat dry with paper towels; trim majority of fat and place both tenderloins into the prepared baking dish; set aside.
  4. In a medium mixing bowl, whisk together all of the Honey-Garlic sauce ingredients until all of the corn starch is dissolved – I used boiling water to make the Chicken Broth and this helps dissolve the corn starch.
  5. Carefully pour the sauce around the pork tenderloins – try not to pour the sauce on top of the tenderloins, as it will prevent them from browning.
  6. Bake in the preheated oven, uncovered, for 20-25 minutes (until pork temperature reaches 140 degrees F).
  7. Remove and lightly cover with foil to rest for 10 minutes before slicing.
  8. Drizzle sauce over the pork slices before serving.
  9. Serve with your favorite sides and ENJOY 🙂
Dinner, Main Dish
American



Honey-Ginger Pork Tenderloin

Honey-Ginger Pork Tenderloin

This wonderful dish has quickly become one of our regular Favorite meals! It turns out tender and very flavorful every time 🙂 It’s SO easy to prepare and goes well with just about any side dish. I usually marinate two tenderloins at a time – one for that day’s meal and one to freeze for later (perfect for those days when you just don’t feel like cooking). A HUGE “Thank You” to www.thechunkychef.com for sharing this incredible recipe 🙂

  • 1 Pork Tenderloin (trimmed, rinsed and patted dry with paper towels)
  • 1/2 Cup Honey
  • 1 1/2 Tbsp Fresh Ginger, grated
  • 2 Tbsp Fresh Lemon Juice (or bottled)
  • 2 1/2 Tbsp Soy Sauce (I use the Low-sodium variety)
  • 2 tsp Garlic, minced (I use the all-ready minced Garlic in the jar)
  • Pinch Cayenne Pepper
  • Kosher Salt (to taste)
  • Ground Black Pepper (to taste)
  • 1-2 Tbsp Olive Oil (for searing)
  • Fresh, Chopped Parsley (garnish)
  1. Gather the ingredients.
  2. Place the trimmed, rinsed and patted dry Pork Tenderloin into a large Ziploc baggie. Set aside.
  3. In a small/medium bowl, combine the Honey, Ginger, Lemon Juice, Soy Sauce, Garlic and spices. Whisk/mix until well combined.
  4. Pour half of the marinade into the baggie with the Pork and seal. Let marinate in refrigerator for 4-24 hours. Reserve the other half in an airtight container in the refrigerator for later.
  5. When ready to bake the pork, preheat oven to 400 degrees.
  6. Line a baking sheet with foil and set aside.
  7. Remove the reserved marinade from refrigerator and set aside.
  8. In a large skillet, heat the Olive Oil over Medium to Medium-High heat.
  9. Once the oil is heated, remove the Pork Tenderloin from the marinade and place into the heated oil/pan. Sear all sides of the tenderloin until a light golden brown.
  10. Place the seared Pork onto the prepared baking sheet and bake for about 15 minutes, or until inside temperature of Pork reaches 132-134 degrees.
  11. Evenly brush the Pork with the reserved marinade and continue baking for 5-7 more minutes, or until inside temperature reaches 140 degrees. Note: you may broil the Pork on High for a couple of minutes instead of continuing to bake, if desired.
  12. Remove the Pork from the oven and cover loosely with foil. Let rest for about 5 minutes – pork will continue to cook and should register 145 degrees with light pink insides (see photo).
  13. Brush the Pork with run-off marinade from baking sheet and sprinkle the top with the Fresh, Chopped Parsley. Slice into desired thickness and serve with your favorite sides and veggies. Enjoy!

Note: If you’re preparing 2 Tenderloins, simply double all ingredients.

Dinner, Lunch, Main Dish
American, Asian



Gluten Free Citrus Ginger Pork Tenderloin

Gluten Free Citrus Ginger Pork Tenderloin

I make this Gluten Free Citrus Ginger marinade for Pork Tenderloin, Pork Chops or Chicken…it’s so versatile and delicious! The combination of citrus, honey, ginger and soy sauce make this dish especially tasty and tender. And, the leftovers are even tastier! It’s a perfect make-ahead meal for those busy nights. 🙂

  • 1 Large Gluten Free Pork Tenderloin (This marinade makes enough for 2 small Pork Tenderloins or 1 Large Tenderloin)
  • 1/2 Cup Orange Juice
  • 1/3 Cup lemon juice (Fresh or bottled)
  • 1/2 Cup Chicken Broth
  • 2 Tablespoon Honey
  • 1 Tablespoon Gluten Free Soy Sauce
  • 2 teaspoons Ginger (Freshly grated of from tube)
  • 1 teaspoon Yellow Mustard
  • 1 teaspoon minced garlic (Fresh or from jar)
  • 1 Tablespoon olive oil
  • Salt & Pepper
  1. Gather the ingredients (please note: Chicken Broth is not pictured).
  2. Trim excess fat from tenderloin, rinse and pat with paper towels to remove excess water. Place in a large resealable plastic bag. Set aside.

Making the Marinade

  1. In a large bowl, combine the next 8 ingredients and mix well.
  2. Pour marinade over the tenderloin in the plastic bag, seal tightly and refrigerate for at least 8 hours (I usually place this in a baking dish or large bowl, so I can turn it over easily and to prevent any leaking).
  3. When ready to bake, preheat oven to 450 degrees. Line a baking sheet with foil and set aside.
  4. Remove the tenderloin from the bag and place on the baking sheet. Brush with the Olive Oil and sprinkle with salt and pepper on all sides.
  5. Bake for 20-30 minutes, depending on the size of tenderloin. Inside temperature should measure at least 125 degrees (I cook mine to 145 degrees).
  6. Serve with rice or potatoes and a veggie for a quick and easy meal!
Main Dish