Source: Recipe Tin Eats

• 2 pork tenderloin (pork fillet), 500g/1lb each

• 1 1/2 tbsp olive oil (or butter)

• 3 garlic cloves , very finely chopped

Pork Tenderloin Rub:

• 1/2 tsp garlic powder

• 1/2 tsp paprika

• 1/2 tsp salt

• 1/2 tsp black pepper

Honey Garlic Sauce:

• 3 tbsp cider vinegar

• 1 1/2 tbsp soy sauce, light or all purpose

• 1/2 cup honey (or maple syrup)

Directions:

Preheat oven to 180C/350F.

Mix Sauce ingredients together. Mix Rub ingredients then sprinkle over the pork.

Heat oil in a large oven proof skillet over high heat. Add pork and sear until golden all over.

When pork is almost seared, push to the side, add garlic and cook until golden.

Pour sauce in. Turn pork once, then immediately transfer to the oven.

Roast 13 - 15 minutes for a mid-rare pork loin (150F internal temp) or 15-18 minutes for 155F which will be a solid medium. Medium-rare pork is safe to eat and the tenderloin is so lean it dries out easily, but if you are uncomfortable with seeing any pink in there, aim for 155F and the longer cook time.

Remove pork onto plate, cover loosely with foil and rest 5 minutes.

Place skillet with sauce on stove over medium high heat, simmer rapidly for 3 minutes until liquid reduces down to thin syrup.

Remove from stove, put pork in and turn to coat in sauce.

Cut pork into thick slices and serve with sauce!

Notes:

Again, how done you like your pork is up to you. Here she is prepping it for medium doneness. I make this at home pretty often, I prefer it medium rare but again, it’s all up to your preference. I’ve played around with different flavor combinations–maple syrup, molasses, pomegranate molasses, different vinegars, fruit juices, smoked paprika, cumin, mojo, there are a lot of directions you can go.