This honey garlic pork chops recipe also works well with pork ribs by following the same cooking method. Ideally, the thickness of the chops should be around half an inch. You can choose between boneless pork chops or bone-in chops.
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#Honey garlic pork chops marinade how to
Now, let’s dive into the detailed breakdown of how to prepare the honey garlic pork chops. Next, I reduce the remaining marinade until it thickens into a flavorful gravy to coat the pork chop in the final step. Then, they are pan-fried until they reach a delightful golden color. I have divided the recipe into simple steps: marinating, pan-frying, and coating with the savory honey garlic sauce.įirst, the pork chops are marinated in a savory mixture, allowing the flavors to infuse. Preparing the honey garlic pork chops requires minimal effort, and the best part is you can make changes to the marinade to alter the flavor easily. I paired these succulent pork chops with simple stir-fried vegetables and served them on top of a fluffy bed of white rice, a perfect weekday meal. Lay the tenderloin on a baking sheet or dish and bake for 22-28 minutes (dependant on thickness) or until it internally reaches 145F (see here for the National Pork Board’s revised cooking temperature recommendations).Īllow the tenderloin to rest for about 10 minutes before slicing and serving.I like honey garlic pork chops with deep savoriness and enticing aromas. If the tail end is much thinner than the thickest part, you can fold the tenderloin into itself and tie the thin end together with some cotton kitchen twine or a toothpick so it bakes more evenly and the end doesn’t dry out. Remove the tenderloin from the marinade shaking off some of the excess liquid. Marinate in the fridge for at least 1 hour but up to 4 hours.Ībout 30 minutes prior to cooking, remove the marinating pork from the fridge to come to room temperature before cooking. Combine all of the ingredients into a zip-top bag or bowl with a lid.Sticky Ground Pork and Rice Bowls with BroccoliĪir Fryer Chicken Wings with Sweet & Spicy Sauce Print Of course, this will cause the meat to cook more so keep that in mind.Īlso, you can chop the meat up and use it in pork fried rice! Other recipes you may like: We find that this dish makes pretty good leftovers for 2-3 days! Simply portion out some rice, a veggie, and a few slices of the tenderloin in a dish and reheat when you want. You don’t want to marinate this *too* long because it will start to break down the meat. If you’re in a hurry you can always prep the marinade ahead of time and add it to the meat 1-4 hours before cooking. You want to rely on a digital real thermometer to get you to 145F. Cooking can take anywhere from 22-30 minutes. Keeping the above in mind, cooking temperatures can vary depending on the thickness of your pork tenderloin. This way the juices have a way to soak back up into the meat. The 20-degree difference really DOES make all of the difference.īy not cooking this honey garlic pork tenderloin to well done, you’re ensuring there is some juice left in the meat.Īdditionally, when the meat has finished cooking, rest it on a cutting board for at least 10 minutes before slicing. You only need to make sure the tenderloin reaches a medium internal temperature of 145F, NOT 165F. The National Pork Board has revised its statements for the internal temperature of some cuts of pork, including the tenderloin. The trick to keeping pork tenderloin nice and juicy after you take the time to marinate it is not to cook it for too long. How do you make pork tenderloin that isn’t dry? olive oil (or oil of your choice like avocado).soy sauce (or tamari or coconut aminos).You can whisk it together in less than 5 minutes, I promise! Here’s what you need for the honey garlic pork tenderloin marinade: All you need are a few pantry and fresh ingredients. What’s in the honey garlic pork tenderloin marinade? But in short, yes, if you want a yummy pork tenderloin, use a marinade like this one in this honey garlic pork tenderloin recipe. While you can buy pre-marinated tenderloins from the store, they’re often filled with lots of additives and lesser quality oils. The simplest way to begin the process appropriately is by marinating the meat. Tenderloin is a wonderfully tender cut of meat because it’s non-load-bearing but with pork, it tends to dry out and lack flavor if it isn’t cooked or prepared right. First things first, let’s talk about pork tenderloin.
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