Sticky Honey Garlic Pork Tenderloin Step-by-step instructions

Before you start

Before you begin cooking, gather all of your ingredients and kitchen tools to ensure a smooth preparation process. Pat the pork tenderloins completely dry with paper towels, which helps achieve a superior sear in the skillet.

Mince the fresh garlic cloves finely, and measure out the honey and soy sauce into a small bowl, whisking them together until the honey is fully dissolved. Set your slow cooker to the low setting and have your tongs and a clean plate ready near the stove.

Instructions

Searing the Pork

1. 1Sear the Pork
   Heat a large skillet over medium-high heat. Add the pork tenderloins and sear for 2 to 3 minutes per side, until a golden-brown crust forms on all surfaces. Transfer the seared pork to the slow cooker.
   Look for The pork should have a rich, golden-brown crust.
   Tip Do not crowd the skillet; sear in batches if necessary.

At the end of this phase, the pork tenderloins should have a beautifully browned, caramelized crust on all sides.

You will hear a loud, active sizzling sound as the meat contacts the hot skillet, and the kitchen will fill with the rich, savory aroma of seared meat. The pork will still be raw in the center, which is correct, as it will finish cooking in the slow cooker.

Slow Cooking in the Glaze

2. 2Prepare the Sauce
   In a small bowl, whisk together the minced garlic, honey, and soy sauce until the honey is fully incorporated and the mixture is smooth.
   Look for The mixture should be uniform and smooth.
   Tip Warm the honey slightly if it is too thick to whisk easily.
3. 3Slow Cook
   Pour the honey garlic sauce over the pork in the slow cooker. Cover and cook on low for 3 to 4 hours until the pork is tender and reaches an internal temperature of 145°F (63°C), then let the meat rest at least 3 minutes.
   Look for The pork should be tender when pierced with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Keep the lid closed to maintain a consistent cooking temperature.

After hours of gentle cooking, the pork tenderloins should be incredibly tender when pierced with a fork. The sauce in the slow cooker will have turned a deep, bubbling amber color, releasing a sweet and intensely aromatic garlic scent. The meat must reach a safe internal temperature of 145°F (63°C) before you proceed to the final step.

Slicing and Serving

4. 4Slice and Garnish
   Slice the rested pork tenderloin into thick rounds. Arrange the slices back inside the slow cooker to coat them in the warm, bubbling amber glaze, and garnish with the chopped fresh parsley before serving.
   Look for The pork slices should be glistening with the rich glaze.
   Tip Serve immediately with steamed rice to soak up the extra sauce.

The final checkpoint is met when the sliced pork tenderloin is arranged back in the slow cooker, glistening under the rich, warm honey garlic glaze. The meat should look remarkably juicy and tender, beautifully garnished with bright green parsley. The dish is now ready to be plated and served immediately while hot.

Common mistakes

One common mistake is skipping the searing step, which results in pale, less flavorful meat with a rubbery texture. Another pitfall is overcooking the pork tenderloin; because it is a lean cut, leaving it in the slow cooker for too long will make it dry and crumbly rather than juicy and tender.

Lastly, avoid rushing the resting process, as slicing the hot pork immediately will cause all its delicious juices to run out onto the cutting board.

How to tell it’s done

To determine perfect doneness, always use a digital meat thermometer inserted into the thickest part of the pork tenderloin. The pork is safely cooked and perfectly juicy when it registers an internal temperature of 145°F (63°C).

Once this temperature is reached, transfer the pork to a cutting board and let it rest for at least 3 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring every slice remains succulent.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest