Honey-Garlic Pork Tenderloin with Ginger and Scallions

Seared hot, glazed with a honey-soy-garlic sauce, roasted to a lacquered crust, and finished with fresh herbs — exactly as ordered, with a little ginger heat for Judy's adventurous streak.

⏱ 35 min · medium · 🍽 serves 2

Ingredients

• 1 lb pork tenderloin
• Kosher salt and black pepper
• 1 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup honey
• 3 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1/2 tsp red chili flakes
• 1 tbsp toasted sesame seeds
• 2 scallions, thinly sliced
• small handful flat-leaf parsley, chopped (parsley instead of cilantro)

Steps

1. Pat the pork dry and season all over with salt and pepper.
2. Heat olive oil in a 12-inch oven-safe skillet over medium-high. Sear the tenderloin on all sides, about 2 minutes a side, until deep golden — 8 minutes total.
3. While it sears, whisk honey, soy sauce, garlic, ginger, rice vinegar and chili flakes in a bowl — this is your glaze.
4. Preheat the main oven to 400F fan (425F conventional). Pour half the glaze over the seared pork in the skillet, then slide the skillet straight into the oven. Roast 12-15 minutes, basting once, until an internal 145F.
5. Move the pork to a board and tent loosely to rest 5 minutes. Meanwhile, pour the remaining glaze into a small saucepan over medium heat and reduce to syrupy, about 3 minutes.
6. Slice the pork, drizzle with the reduced glaze, and scatter over scallions, parsley and toasted sesame seeds.