Recipe Name Sweet and Smoky Honey Garlic Glazed Pork Tenderloin Ingredients 1. Pork tenderloin – 2 lb 2. Olive oil – 2 tbsp 3. Salt – 1 tsp 4. Black pepper – 1 tsp 5. Smoked paprika – 2 tsp 6. Garlic powder – 1 tsp 7. Onion powder – 1 tsp 8. Dried thyme – 1 tsp 9. Unsalted butter – 2 tbsp 10. Garlic – 5 cloves, minced 11. Honey – 1/3 cup 12. BBQ sauce – 1/2 cup 13. Soy sauce – 2 tbsp 14. Apple cider vinegar – 1 tbsp 15. Dijon mustard – 1 tbsp 16. Brown sugar – 2 tbsp 17. Red pepper flakes – 1/4 tsp, optional 18. Fresh parsley – 1 tbsp, chopped Recipe 1. Preheat the oven to 400°F (200°C). Remove the pork tenderloin from its packaging, trim away excess silver skin, and pat it completely dry with paper towels. 2. In a small bowl, combine the salt, black pepper, smoked paprika, garlic powder, onion powder, and dried thyme. Rub the pork with olive oil, then coat every side evenly with the seasoning mixture. 3. Heat a large oven-safe skillet over medium-high heat. Add a little olive oil if necessary and sear the tenderloin for 2–3 minutes per side until a deep golden-brown crust forms. 4. Transfer the seared pork to a plate temporarily. Reduce the heat to medium and add the butter to the same skillet, allowing it to melt while collecting the flavorful browned bits from the bottom. 5. Add the minced garlic and cook for approximately 30–45 seconds, stirring continuously until fragrant. Avoid browning the garlic too much, as it can become bitter. 6. Stir in the honey, BBQ sauce, soy sauce, apple cider vinegar, Dijon mustard, brown sugar, and optional red pepper flakes. Whisk thoroughly until the ingredients form a smooth, glossy glaze. 7. Simmer the glaze for 2–3 minutes, stirring frequently until slightly thickened. Reserve a few tablespoons of the glaze in a separate clean bowl for brushing on the pork later. 8. Return the pork tenderloin to the skillet and turn it several times to coat it generously with the honey garlic glaze. Spoon additional sauce over the top to ensure an even coating. 9. Transfer the skillet to the preheated oven and roast for approximately 15–25 minutes, depending on the thickness of the tenderloin. Baste the pork with the pan juices halfway through cooking to develop a rich, sticky exterior. 10. Check the thickest part of the tenderloin with a meat thermometer. Remove it when the internal temperature reaches 145°F (63°C), followed by a 3-minute rest for safe, juicy pork. 11. For a darker, caramelized finish, brush the reserved glaze over the tenderloin during the final few minutes of cooking. Broil briefly if desired, watching closely to prevent the honey from burning. 12. Transfer the pork to a cutting board and let it rest for 5–10 minutes so the juices redistribute throughout the meat. Spoon the warm pan glaze over the top before slicing. 13. Slice the tenderloin into thick medallions using a sharp knife. Arrange them on a serving platter, drizzle with the remaining glaze, and garnish with freshly chopped parsley. 14. Serve warm with roasted potatoes, steamed green beans, buttered corn, or creamy mashed potatoes. Spoon extra honey garlic sauce over each serving for a delicious sweet, smoky, and savory finish. Follow for more delicious homemade recipes and irresistible dinner ideas! - @boss_babbe