Honey Garlic Pork

A simple, satisfying favorite.

Why You'll Love This Recipe

• Sweet-savory-sticky glaze that everyone loves.
• On the table in 25 minutes.
• Pantry ingredients only.
• Pairs with rice, noodles, or roasted vegetables.
• Kid-friendly with grown-up depth.

Ingredient Notes

• Tenderloin is lean and quick-cooking; loin works but slice thinner.
• Rice vinegar gives the right brightness — distilled white is too harsh.
• Honey caramelizes for color; agave or maple subs work but taste different.

Ingredient Substitutions

• Chicken thighs or shrimp.
• Tamari for gluten-free.
• Brown sugar (¼ cup) in place of honey for a deeper caramel note.

Equipment Needed

• Large skillet
• Instant-read thermometer
• Tongs
• Small bowl for slurry

Prep Tips

• Pat the pork dry for a real sear.
• Mince garlic just before cooking — pre-minced is harsh.

Instructions

1. 1

   Gather and prep: 1 lb boneless pork, 1 tbsp honey, 3 cloves garlic, minced, 1 tbsp soy sauce, 2 tbsp butter, 1 cup uncooked long-grain rice. mince the garlic before you start cooking.

2. 2

   Sear pork medallions. Cook pork to 145°F internal and rest 3 minutes; ground pork to 160°F.

3. 3

   Add honey, soy, garlic, butter.

4. 4

   Glaze 3 min.

5. 5

   Serve over rice.

Artsi Pro Tips

• Pull pork at 140°F for the sear — it climbs to USDA-safe 145°F while glazing.
• Don't let garlic brown — it turns bitter.
• Reduce the sauce until it visibly coats the back of a spoon.

Common Mistakes

• Overcooking the pork above 150°F (dry and tough).
• Burning the garlic, which dominates the sauce.
• Adding the cornstarch slurry to boiling sauce — it can clump; remove from high heat first.

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