Honey Glazed Pork Tenderloin with Radish Salad on a square white plate with stainless steel forks, a white round bowl of salad behind, and a white and brown towel all on a brown surface (with logo overlay)

Honey Glazed Pork Tenderloin with Radish Salad

Have dinner on the table in 20 minutes with an easy-to-make Honey-Glazed Pork Tenderloin. Serve with a radish salad for a complete meal.

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Pork tenderloin can be a versatile meat. There are so many things you can do with a simple tenderloin, whether it’s been marinated or not. I’ve cooked pork tenderloin in the instant pot, on the grill, in the oven, and on the stovetop. While the instant pot makes it quick, I feel like I don’t have as many options.

My favorite way to cook a pork tenderloin is in a skillet. You can watch it closely to get the meat cooked exactly how you want it. I like having a glaze for the pork. The first time I made one that was glazed had a brown sugar coating. Since we like sweet foods, I decided to go with honey this time. We are trying to be better about not adding sugar, so it’s a better alternative as a sweetener.

Step by Step

Ingredients

  • 3 tbsp honey
  • 2 tbsp red wine vinegar
  • 1/2 tsp ground ginger
  • 1 tsp pepper
  • 1 lb pork tenderloin, cut into 1″ slices
  • 1/2 tsp salt
  • 2 cups arugula
  • 1 cup radishes, sliced thinly
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
Ingredients for honey glazed pork tenderloin in stainless steel bowls on a brown surface

Preparation

In a small bowl, combine the honey, red wine vinegar, ginger, and 3/4 tsp pepper.

Honey glaze with a small wire whisk in a stainless steel bowl on a brown surface

Set aside about 2 tbsp of the honey sauce.

Heat a large skillet over medium-high heat and warm 1 tbsp olive oil.

Sprinkle the pork with salt and place it in the warm skillet.

Sliced pork tenderloin in a nonstick skillet on a brown surface

Brush with honey sauce.

Cook the pork for about 8 minutes, flipping at least once, until cooked through. Continue to brush with the honey sauce as the pork cooks.

Sliced pork tenderloin with honey glaze in a nonstick skillet on a brown surface

Meanwhile, in a large bowl, combine the arugula, radishes, remaining 2 tbsp olive oil, remaining 1/4 tsp pepper, and lemon juice.

Radish salad in a stainless steel bowl on a brown surface

Serve the pork warm drizzled with reserved 2 tbsp honey sauce with the salad on the side.

Leftovers

Leftover honey-glazed pork can be stored in a container in the refrigerator for up to 2-3 days. I like to cook it in a skillet again to reheat just until it’s warmed through. If you do it too long, it can dry out. I suggest adding a bit of olive oil to the pan to keep it moist and so it doesn’t stick. The radish salad can also be stored in the refrigerator and served cold.

Honey Glazed Pork Tenderloin with Radish Salad on a square white plate with stainless steel forks, a white round bowl of salad behind, and a white and brown towel all on a brown surface (vertical)

Recipe

Originally Published On: October 6, 2021

Honey Glazed Pork Tenderloin with Radish Salad on a square white plate with stainless steel forks, a white round bowl of salad behind, and a white and brown towel all on a brown surface

Honey Glazed Pork Tenderloin with Radish Salad

Have dinner on the table in 20 minutes with an easy-to-make Honey-Glazed Pork Tenderloin. Serve with a radish salad for a complete meal.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course:
Main Dish
Cuisine:
American
Diet
Gluten Free
Dietary Needs:
Dairy-Free
|
Egg-Free
|
Gluten-Free
|
Nut-Free
|
Paleo
Meat:
Pork
Cooking Method:
One-Pan Meals
Servings: 4
5 from 3 votes

Ingredients

  • 3 tbsp honey
  • 2 tbsp red wine vinegar
  • 1/2 tsp ground ginger
  • 1 tsp pepper
  • 1 lb pork tenderloin (cut into 1″ slices)
  • 1/2 tsp salt
  • 2 cups arugula
  • 1 cup radishes (sliced thinly)
  • 3 tbsp olive oil
  • 1 tbsp lemon juice

Instructions

  • In a small bowl, combine the honey, red wine vinegar, ginger, and 3/4 tsp pepper
  • Set aside about 2 tbsp of the honey sauce
  • Heat a large skillet over medium-high heat and warm 1 tbsp olive oil
  • Sprinkle the pork with salt and place in the warm skillet
  • Brush with honey sauce
  • Cook the pork for about 8 minutes, flipping at least once, until cooked through
  • Continue to brush with the honey sauce as the pork cooks
  • Meanwhile, in a large bowl, combine the arugula, radishes, remaining 2 tbsp olive oil, remaining 1/4 tsp pepper, and lemon juice
  • Serve the pork warm drizzled with reserved 2 tbsp honey sauce with the salad on the side
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Nutrition Facts
Honey Glazed Pork Tenderloin with Radish Salad
Amount Per Serving (3 oz)
Calories 288 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 3g15%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 74mg25%
Sodium 365mg15%
Potassium 575mg16%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 14g16%
Protein 24g48%
Vitamin A 245IU5%
Vitamin C 7mg8%
Calcium 34mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

16 thoughts on “Honey Glazed Pork Tenderloin with Radish Salad”

  1. I tried your mashed potatoes recipe since I am vegan. This seems great. My sister will make this for her. Will let you know how it turns out.

  2. We love honey glazed everything. We had shrimps last week. I think honey glazed tenderloin should be next on our meal plan. Looks delicious!

  3. Although I’m more of a fish and sea food lover, not meat, I found this recipe interesting. It’s also rather easy to make.

  4. Nnniiiiccceeee…I am just the person to enjoy this recipe. Pork and I have great chemistry! And with radish salad, that’s something I haven’t tasted before. I hope to give it a try!

  5. I presume, this the first time life where I am watching that honey can be involved to make an amazing recipe like this. Before today, I only that honey is only a sweet dish itself. Thanks for sharing this!

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