Top of page

Honey Garlic Pork Tenderloin

35 min. | 656 kcal | easy |
Favorite, Family
Subscribe now
1. Cook the potatoes Preheat the oven to 425°F. Cut the potatoes in 2 or 4 depending on the size. Remove the leaves from the rosemary and thyme, then chop them. Toss the potatoes with the rosemary, thyme, cornmeal, a generous drizzle of oil, salt and pepper. Place on a baking sheet lined with baking paper and bake in the oven for 24-26 minutes.
2. Setup Chop the parsley, garlic and shallot. Slice the cucumber. Crush the nuts.
3. Cook the pork Pat the pork dry then season with salt and pepper. Heat a drizzle of oil in a pan over medium-high heat. Cook the pork for 4-5 minutes on one side. Flip, cover and cook for 7-9 minutes over low heat. Let stand 2-3 minutes before slicing.
4. Make the sauce In a small bowl, dissolve the cornstarch in 1 tbsp. of water. Put the soy sauce, honey, garlic and 2 2P | 3 3P tbsp of sugar in a saucepan. Heat over medium-high heat. When the sauce is boiling, add the cornstarch mix while whisking. Remove from the heat when the sauce is thick. Add 1-2 tbsp. water if needed.
5. Make the salad Mix the cucumber with the shallot to taste, walnuts, parsley, a drizzle of oil, 1 tbsp. of cider or rice vinegar, salt and pepper. You can keep the shallot on the side and let everyone add some to their salad.
6. Plate your dish Serve the pork with the sauce, potatoes and salad. Bon appétit!
2 unit Pork Tenderloin
500 g Red Baby Potato(es)
60 ml Cornmeal
0.5 unit Thyme, Rosemary, Parsley fresh mix
60 ml Soy Sauce
60 ml Honey
15 ml Cornstarch
3 unit Lebanese Cucumber(s)
30 g Walnuts
0.5 unit Shallot
1 unit Garlic Clove(s)
What you need pans, pot, whisk, sheet pan
656 kcal
% daily value
% daily value
carbohydrate 100g
fat 12g
cholesterol 70mg
fiber 9g
protein 41g
saturated 2g
sodium 2152mg
sugar 42g
trans 0g