This Honey Lime Pork Tenderloin is an elegant yet simple meal that delivers impressive results. The sweet honey and zesty lime create a magical, caramelized glaze while keeping the pork incredibly juicy. It’s perfect for a dinner party or a relaxed weeknight.
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Why You’ll Love This Honey Lime Pork Tenderloin
- Deceptively simple: Short ingredient list, straightforward method, restaurant-worthy result.
- Perfect flavor balance: Sweet honey and sharp lime create a harmonious glaze.
- Surprisingly fast: Lean cut cooks quickly for a stunning main course.
- Incredibly versatile: Great with light or hearty sides, and leftovers are fantastic.
Ingredients & Tools
- 1 (1 to 1.5 lb) pork tenderloin, trimmed of excess silver skin
- 1/4 cup raw honey
- Juice of 2 large limes (about 1/4 cup)
- Zest of 1 lime
- 3 cloves garlic, minced
- 1 tbsp tamari or coconut aminos
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp sea salt
- 1 tbsp avocado oil or olive oil
Tools: A sharp knife, a small bowl, a whisk, a large zip-top bag or shallow dish for marinating, an oven-safe skillet (cast iron is ideal), an instant-read thermometer, and tongs.
Notes: Don’t skip the zest—it packs a powerful lime essence. Using raw honey provides a deeper, more complex sweetness.
Nutrition (per serving)
| Calories: | 285 kcal |
| Protein: | 24 g |
| Fat: | 9 g |
| Carbs: | 12 g |
| Fiber: | 0.5 g |
Serves: 4 | Prep Time: 10 minutes (plus marinating) | Cook Time: 20-25 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip the trim. Pork tenderloin often has a silvery-white membrane called the “silver skin.” If you don’t remove it, it will tighten during cooking and make the meat tough and chewy. Just slide a sharp knife under one end and pull it off in a single strip.
- Marinating matters, but you have options. For the most flavor, let the pork marinate for at least 30 minutes, or even overnight. But if you’re in a huge rush, even a 15-minute rest while the oven preheats will still impart a good amount of flavor.
- An instant-read thermometer is your best friend. Pork tenderloin is very lean and can dry out if overcooked by just a few minutes. A thermometer takes all the guesswork out and ensures you get that perfect, juicy result every single time.
- Let it rest. Seriously. I know it’s tempting to slice right in, but letting the pork rest for 5-10 minutes after it comes out of the oven is non-negotiable. This allows the juices to redistribute throughout the meat, so they end up in your mouth and not on your cutting board.
How to Make Honey Lime Pork Tenderloin
Step 1: Prepare the Marinade. In a small bowl, whisk together the honey, fresh lime juice, lime zest, minced garlic, tamari, smoked paprika, onion powder, black pepper, and salt. You’ll notice the mixture will be quite thick at first, but keep whisking—it will loosen up and become a beautiful, fragrant liquid. Give it a quick taste; it should be a vibrant balance of sweet and tangy.
Step 2: Marinate the Pork. Place the trimmed pork tenderloin into a large zip-top bag or a shallow dish. Pour about two-thirds of the marinade over the pork, reserving the remaining third for basting later. Seal the bag or cover the dish, then massage the marinade all over the meat to ensure it’s fully coated. Pop it in the refrigerator for at least 30 minutes, or up to 8 hours. If you’re short on time, even 15 minutes at room temperature will help.
Step 3: Preheat and Sear. About 20 minutes before you’re ready to cook, take the pork out of the fridge to take the chill off. Preheat your oven to 400°F (200°C). Heat the avocado oil in a large, oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully add the pork tenderloin (letting excess marinade drip off first). Sear it for about 2-3 minutes per side, until you get a lovely golden-brown crust on all sides. This step is crucial for building deep flavor.
Step 4: Roast to Perfection. Transfer the entire skillet to the preheated oven. Roast for 15-20 minutes, brushing the pork with the reserved marinade about halfway through the cooking time. The trick is to watch for that gorgeous, caramelized glaze forming on the surface. You’ll know it’s working when your kitchen starts to smell absolutely incredible.
Step 5: Check for Doneness. The most accurate way to know if your pork is done is to use an instant-read thermometer. Insert it into the thickest part of the tenderloin. You’re looking for an internal temperature of 145°F (63°C). At this temperature, the pork will be perfectly safe to eat and remain wonderfully juicy and slightly pink in the center.
Step 6: Rest and Glaze. Once the pork reaches temperature, carefully remove the skillet from the oven. Transfer the pork to a clean cutting board and let it rest for a full 5-10 minutes. This is not the time to skip a step! While it rests, you can pour any pan juices and the last bit of your reserved marinade into the hot skillet to create a quick, delicious sauce to drizzle over the sliced pork.
Step 7: Slice and Serve. After the pork has rested, use a sharp knife to slice it into 1/2-inch to 1-inch thick medallions. You’ll see that beautiful gradient from the caramelized crust to the tender, pale pink interior. Arrange the slices on a platter, drizzle with the reduced pan sauce, and get ready for the compliments to roll in.
Storage & Freshness Guide
- Fridge: Store sliced pork in an airtight container for up to 3 days.
- Freezer: Freeze sliced pork with pan juices for up to 2 months.
- Reviving: Reheat gently in a skillet with a splash of water or broth to prevent drying.
Serving Suggestions
Complementary Dishes
- Garlicky Sautéed Green Beans — The crisp-tender beans provide a fresh, savory counterpoint to the sweet and tangy pork, and the garlic echoes the flavors in the marinade beautifully.
- Cilantro Lime Cauliflower Rice — This light and fluffy “rice” amplifies the lime theme and soaks up any extra glaze on the plate, ensuring you get every last bit of flavor.
- A Simple Arugula Salad — The peppery bite of arugula with a light lemon vinaigrette cuts through the richness of the pork and cleanses the palate between bites.
Drinks
- A Crisp Sauvignon Blanc — Its citrusy notes and high acidity are a perfect match for the lime in the dish, creating a really refreshing partnership.
- Sparkling Water with Lime — For a non-alcoholic option, the bubbles and extra lime wedge keep things light and bright, complementing the meal without overpowering it.
Something Sweet
- Mixed Berry Parfait — A simple dessert of fresh berries layered with whipped coconut cream offers a cool, slightly tart finish that feels light after the savory main course.
Top Mistakes to Avoid
Honey Lime Pork Tenderloin
Make this easy Honey Lime Pork Tenderloin with a sweet and tangy glaze for a juicy, impressive dinner. Ready in 35 minutes! Get the recipe now.
Ingredients
For the marinade:
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1/4 cup raw honey
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2 large limes (juiced (about 1/4 cup))
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1 lime (zest)
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3 cloves garlic (minced)
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1 tbsp tamari or coconut aminos
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1 tsp smoked paprika
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1/2 tsp onion powder
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1/2 tsp black pepper
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1/2 tsp sea salt
For the pork:
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1 pork tenderloin (1 to 1.5 lb, trimmed of excess silver skin)
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1 tbsp avocado oil or olive oil
Instructions
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In a small bowl, whisk together the honey, fresh lime juice, lime zest, minced garlic, tamari, smoked paprika, onion powder, black pepper, and salt.01
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Place the trimmed pork tenderloin into a large zip-top bag or a shallow dish. Pour about two-thirds of the marinade over the pork, reserving the remaining third for basting later. Seal the bag or cover the dish, then massage the marinade all over the meat to ensure it's fully coated. Pop it in the refrigerator for at least 30 minutes, or up to 8 hours.02
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About 20 minutes before you’re ready to cook, take the pork out of the fridge to take the chill off. Preheat your oven to 400°F (200°C). Heat the avocado oil in a large, oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully add the pork tenderloin (letting excess marinade drip off first). Sear it for about 2-3 minutes per side, until you get a lovely golden-brown crust on all sides.03
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Transfer the entire skillet to the preheated oven. Roast for 15-20 minutes, brushing the pork with the reserved marinade about halfway through the cooking time.04
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Insert an instant-read thermometer into the thickest part of the tenderloin. You’re looking for an internal temperature of 145°F (63°C).05
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Once the pork reaches temperature, carefully remove the skillet from the oven. Transfer the pork to a clean cutting board and let it rest for a full 5-10 minutes. While it rests, you can pour any pan juices and the last bit of your reserved marinade into the hot skillet to create a quick, delicious sauce to drizzle over the sliced pork.06
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After the pork has rested, use a sharp knife to slice it into 1/2-inch to 1-inch thick medallions. Arrange the slices on a platter, drizzle with the reduced pan sauce.07
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