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Honey-Lime Glazed Pork Tenderloin
Honey-Lime Glazed Pork Tenderloin Erin McDowell

Marinating meat requires time. And preparation. And did we mention time? To expedite the flavor-boosting process, try glazing instead. We brush a sweet-and-sour glaze over pork tenderloin, and then reapply it every five minutes to build layers of flavor as it roasts rather than before. You’ll end up with the same crispiness on the outside and juiciness on the inside as you would with a marinade. Slice the meat and serve it with steamed rice and tortillas for a simple summer meal, or pair it with roasted potatoes and green salad for a slightly sophisticated weeknight dinner.

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Makes 6 servings
Start to Finish: 45 minutes



3 tablespoons olive oil

1 tablespoon balsamic vinegar

2 tablespoons Worcestershire sauce

2 garlic cloves, minced

Juice and zest of 4 limes

3 tablespoons honey

1 tablespoon freshly ground black pepper

1 tablespoon ground cumin

Pinch of cayenne pepper


One 2-pound pork tenderloin, tied (See Finishing Touches)

Kosher salt, to taste

Freshly ground black pepper, to taste

Lime wedges, for garnish

½ cup chopped cilantro, for garnish


1. Preheat the oven to 400°F. Place a roasting rack inside a roasting pan or on a baking sheet.

2. Make the glaze: In a medium bowl, whisk all ingredients together to combine.

3. Make the tenderloin: Place the tenderloin on the prepared rack and season generously with salt and pepper. Brush the pork with a generous coating of the glaze, then roast for 5 minutes.

4. Remove the tenderloin from the oven and coat with glaze again. Repeat the glazing process every five minutes until the glaze is used up and the tenderloin is cooked through (it should read 145°F on a meat thermometer), about 20 minutes total.

5. Let the tenderloin rest for 15 minutes before slicing. Garnish with lime wedges and cilantro, then serve. Leftovers, which are great for cold sandwiches, will keep for up to three days in an airtight container in the refrigerator. 

Finishing Touches

It's the details that count! Try these tips

  • Need help tying your tenderloin? Ask your butcher to do it, or check out this video.

  • Top slices of pork tenderloin with pickled red onion, which is beyond easy to make: Thinly slice a red onion, then tightly pack it into a jar or other storage container. Pour ⅓ cup seasoned rice vinegar and ⅓ cup cool water over the onion, then seal the jar. Refrigerate until ready to serve (at least 4 hours). Store in the fridge for up to two weeks.

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