Honey Garlic Pork Tenderloin

Name: Honey Garlic Pork Tenderloin
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 8 servings
Cuisine: American
Ingredients: 4 lb Pork tenderloin; 0.5 cup Honey; 0.3 cup Soy sauce; 6 count Garlic cloves, minced; 1 tbsp Fresh ginger, grated; 2 tbsp Dijon mustard; 1 tbsp Kosher salt; 2 tbsp Vegetable oil

Fast grill, glossy glaze, feeds eight

Prep: 30 min
Cook: 90 min
Serves 8
Difficulty: hard

Fast grill, glossy glaze, feeds eight. Sized for a full crew, with timing that still works when the kitchen gets interrupted.

Why crews like it: A hall pick for regular dinner nights — one line, real portions, no drama at the stove.

765Cal

67gProtein

43gCarbs

36gFat

Ingredients

4 lb Pork tenderloin
0.5 cup Honey
0.3 cup Soy sauce
6 count Garlic cloves, minced
1 tbsp Fresh ginger, grated
2 tbsp Dijon mustard
1 tbsp Kosher salt
2 tbsp Vegetable oil

Instructions

Season and sear: Pat tenderloins dry; season with salt. Sear in a hot oiled skillet or on the grill 2–3 minutes per side until deeply browned on all sides.
Whisk the glaze: Whisk honey, soy sauce, garlic, ginger, and Dijon mustard until smooth.
Finish with the glaze: Move tenderloins to indirect heat or a 400°F oven. Brush generously with glaze every few minutes, turning, until internal temperature reaches 145°F, about 15–18 minutes.
Rest and slice: Rest tenderloins 5 minutes before slicing into medallions — resting keeps the glaze from washing off and the juices in the meat.
Reduce extra glaze and serve: Simmer any remaining glaze in a small pot 2–3 minutes until slightly thickened; spoon over sliced pork at the line.

Tonight's spread

Plate Honey Garlic Pork Tenderloin with sides in separate pans so the crew can mix portions.
Line up Honey Garlic Pork Tenderloin on the main counter with serving spoons — firefighters grab fast between calls.
Keep a backup tray warm in the oven at 200°F for late arrivals after a run.
Slice proteins on a cutting board at the end of the line so everyone sees the smoke ring and char.
Set sauce and pickles on the side — sauced meat holds better on the backup tray.

Hall tips

Keep a backup tray warm in the oven for late calls — nothing worse than cold plates after a run.
Taste for salt at the end — hall palates run salty after long shifts.
Rest grilled proteins 5–8 minutes under foil before slicing — juices stay in the meat.

Leftovers

Cool leftovers in shallow containers within two hours — deep pots stay hot too long.
Label trays with date and reheat to 165°F minimum before second shift.
Slice cold protein thin for next-day wraps or salads — faster reheat, less dry-out.

Grill or flat-top
Tongs
Heat-resistant gloves
Large sheet trays
Instant-read thermometer
Aluminum foil