Slice the pork into 1/2-inch thick medallions and spoon any remaining honey-garlic pan sauce over the top. Serve warm with your favorite sides.
Variations & Tips
To keep this as a true three-ingredient recipe, the base is just pork, honey, and garlic, but you can dress it up a bit when you have extra time. For a slightly tangy version, whisk 1–2 tablespoons of soy sauce or low-sodium soy sauce into the honey-garlic mixture; it adds a nice salty depth and leans a little more toward an Asian-inspired flavor. If you like a bit of heat, add a pinch of red pepper flakes or a squeeze of sriracha to the glaze.
For extra caramelization, you can broil the pork for the last 2–3 minutes of cooking—just keep a close eye on it so the honey doesn’t burn. If you’re cooking for two, use a smaller tenderloin and reduce the honey and garlic slightly, then slice the leftovers for sandwiches or grain bowls the next day. You can also prep the pork in the morning by coating it in the honey-garlic mixture and refrigerating it, then just pop it in the oven when you get home; it makes the after-work scramble a lot easier.
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