Share this with someone who'd love it
Honey Garlic Glazed Pork Tenderloin | Backyard Smoke Show
If you're looking for the perfect mix of flavor, speed, and crowd appeal, this Honey Garlic Pork Tenderloin on the Big Green Egg is the answer. You get juicy pork, a beautiful golden sear, and a sticky-sweet glaze that looks and tastes like it came from a restaurant kitchen.
The best part? It comes together in about 30 minutes.
No marinating. No complicated prep. Just bold spices, a simple glaze, and the power of live-fire cooking.
Why This Recipe Works
This recipe uses a two-step cooking method. You start by searing the pork to lock in flavor, then finish it gently over indirect heat while the sauce thickens into a glaze.
Ingredients
The Spice Rub
Garlic powder, onion powder, paprika, thyme, salt, and pepper come together to create a savory crust. The flavors are balanced and familiar, and they work beautifully with the glaze.
The Honey Garlic Sauce
Just honey, tamari or soy sauce, vinegar, and garlic. It takes two minutes to mix and turns into a rich glaze with incredible flavor. Sweet, tangy, and garlicky in the best way.
Ingredients and Equipment
For the Pork
- 2 pork tenderloins (1 pound each)
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
For the Sauce
- 1/2 cup honey
- 1/4 cup tamari or soy sauce
- 2 tablespoons apple cider vinegar
- 6 garlic cloves, minced
Equipment
- Large Big Green Egg
- Cast iron skillet
Step-by-Step Instructions
1. Preheat the Egg
Set your Big Green Egg for half indirect cooking at 350°F. You’ll want a two-zone setup for searing and roasting.
2. Make the Sauce
In a bowl, mix the honey, soy sauce, vinegar, and garlic. Set it aside so it's ready to go.
3. Season the Pork
Rub the dry spices over the pork tenderloins. Press the seasoning in with your hands so it sticks well.
4. Sear the Pork
Heat the olive oil in your cast iron skillet over the direct heat zone. Add the pork and sear for about four minutes total, turning often to brown all sides.
5. Add the Sauce and Roast
Pour the sauce into the skillet and turn the pork to coat. Move the skillet to the indirect side, close the lid, and roast until the internal temperature reaches 140°F. This will take about 15 to 20 minutes.
6. Rest the Pork
Transfer the pork to a plate and cover with foil. Let it rest for 5 to 10 minutes so the juices redistribute.
7. Reduce the Sauce
While the pork rests, simmer the remaining sauce on the stove until it thickens slightly. This should take 1 to 2 minutes.
8. Slice and Serve
Slice the pork into half-inch medallions and place on a platter. Spoon the warm sauce over the top and serve immediately.
Why Use the Big Green Egg
The Big Green Egg gives you the kind of sear and flavor that a stovetop can’t. You get a smoky depth, a crisp crust, and even heat throughout the cook. It’s simple to set up and easy to control, which makes it ideal for recipes like this.
Tips for Success
- Use a thermometer and pull the pork at 140°F
- Let it rest before slicing
- Make the rub and sauce ahead of time to speed up the process
- Double the sauce if you want extra for dipping
Final Thoughts
Honey Garlic Pork Tenderloin on the Big Green Egg is fast, flavorful, and family friendly. It’s perfect for weeknight dinners or backyard get-togethers. Once you try it, you’ll want it in your regular rotation.
