Honey-Roasted Pork Tenderloins

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

The tenderloin is the thin strip of meat that lies underneath the loin. It is among the leanest and tenderest of all meat cuts. This is a quick, flavorful dish; take care not to overcook the pork.


  • 2 pork tenderloins, well trimmed (8 to 10 ounces each)
  • 2 garlic cloves, crushed
  • 2 teaspoons grated orange zest
  • 2 teaspoons fresh thyme leaves, stripped from stems, or ½ teaspoon dried thyme
  • ½ teaspoon Freshly ground black pepper
  • cup orange juice
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons honey


    • Place the pork tenderloins on a shallow platter. Combine the garlic, orange zest, thyme, and black pepper in a small bowl and work into a paste with a fork. Rub the paste into the surfaces of the pork tenderloins. Stir the orange juice and vinegar together and pour over the pork. Cover and refrigerate for 2 hours, turning the pork occasionally.
    • Heat the oven to 425°F. Select a heavy baking pan, preferably cast iron, or a heavy ovenproof skillet and brush the pan with a thin film of vegetable oil. Place pan in the oven until hot, about 4 minutes.
    • Remove the pan from the oven and place the tenderloins in it, spacing them slightly apart. Drizzle 1 tablespoon of the honey over the pork and roast for 10 minutes. Turn the loins over, spoon any juices over the meat, and drizzle with the remaining tablespoon of honey. Roast 10 to 15 minutes, basting once or twice with the juices.
    • Let the meat stand for 5 minutes. Carve into ¼-inch slices and serve hot. This is also good cold, in a sandwich or salad.