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Prepare the BBQ Glaze: In a medium saucepan, combine ketchup, honey, apple cider vinegar, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, smoked paprika, and red pepper flakes (if using). Whisk well to combine.

Cook the Glaze: Bring the mixture to a simmer over medium heat, stirring occasionally. Reduce heat to low and let it gently simmer for 10-15 minutes, or until the glaze has thickened slightly. Remove from heat and set aside. (You will use about 1/4 cup for basting and the rest for serving).

Prepare the Pork: Pat the pork tenderloin dry with paper towels. Season generously with salt and black pepper on all sides.

Sear the Pork: Heat olive oil in a large oven-safe skillet (cast iron works great) over medium-high heat. Once hot, sear the pork tenderloin on all sides until nicely browned, about 2-3 minutes per side. This should take about 8-12 minutes total.

Glaze and Bake: Preheat oven to 375°F. Once the pork is seared, brush about 1/4 cup of the prepared BBQ glaze evenly over the entire tenderloin. Transfer the skillet to the preheated oven.

Continue Baking: Bake for 20-30 minutes, or until the internal temperature of the pork reaches 145°F when measured with a meat thermometer. Halfway through baking (after about 10-15 minutes), brush the pork with another thin layer of glaze.

Rest the Pork: Once cooked, remove the skillet from the oven. Transfer the pork tenderloin to a cutting board and tent loosely with aluminum foil. Let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, ensuring tender and juicy pork.

Slice and Serve: Slice the rested pork tenderloin into 1/2-inch thick medallions. Serve immediately with the remaining BBQ glaze on the side.


Prepare the BBQ Glaze: In a medium saucepan, combine ketchup, honey, apple cider vinegar, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, smoked paprika, and red pepper flakes (if using). Whisk well to combine.

Cook the Glaze: Bring the mixture to a simmer over medium heat, stirring occasionally. Reduce heat to low and let it gently simmer for 10-15 minutes, or until the glaze has thickened slightly. Remove from heat and set aside. (You will use about 1/4 cup for basting and the rest for serving).

Prepare the Pork: Pat the pork tenderloin dry with paper towels. Season generously with salt and black pepper on all sides.

Sear the Pork: Heat olive oil in a large oven-safe skillet (cast iron works great) over medium-high heat. Once hot, sear the pork tenderloin on all sides until nicely browned, about 2-3 minutes per side. This should take about 8-12 minutes total.

Glaze and Bake: Preheat oven to 375°F. Once the pork is seared, brush about 1/4 cup of the prepared BBQ glaze evenly over the entire tenderloin. Transfer the skillet to the preheated oven.

Continue Baking: Bake for 20-30 minutes, or until the internal temperature of the pork reaches 145°F when measured with a meat thermometer. Halfway through baking (after about 10-15 minutes), brush the pork with another thin layer of glaze.

Rest the Pork: Once cooked, remove the skillet from the oven. Transfer the pork tenderloin to a cutting board and tent loosely with aluminum foil. Let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, ensuring tender and juicy pork.

Slice and Serve: Slice the rested pork tenderloin into 1/2-inch thick medallions. Serve immediately with the remaining BBQ glaze on the side.
