Honey & Miso Glazed Pork Tenderloin Roast

Honey & miso pork tenderloin is a super quick and simple midweek roast, it is super tasty and cooks in 12-17 minutes plus resting time.

This recipe also comes bundled with a recipe for a delicious, Japanese-influenced lightly soused or pickled cabbage, which makes the perfect side.

A Honey and Miso Glaze Roast

Cooking for two makes a traditional roast a challenge unless you have a real commitment to leftovers!

There are a few ingredients able to sweep to the rescue quite like pork tenderloin.

I use it a lot, whether it be in this roast pork fillet with apple puree as a trad "Sunday lunch" or with an Asian vibe like my char siu pork tenderloin, pork tenderloin with plum sauce and my Thai green pork curry.

But it also works just as well in a stir fry like my hoisin pork and noodle stir fry.

It comes from the same part of the animal as the beef fillet does on a cow. If it is cooked well, it is just as tender, moist, and indeed, quick to cook.

This super simple honey and miso pork tenderloin has European and Asian influences, and I love this recipe.

Honey glazed pork is a well-trodden path, but the salty, funky umami flavour of white miso adds a level of flavour that I think is pretty magic.

It is pretty bold but somehow manages to stay subtle and allows the gentle flavour of the tenderloin to be the focal point.

Frequently Asked Questions

Can I cook the pork so that it is not pink?

Absolutely, I am not a cook who looks down my nose at folk who enjoy well-done meat!

It is, however, a really lean piece of meat, and the more it is cooked, the drier it will become.

I aim for the lowest safe temperature of 63°C or 145°F after resting. As a result. I remove it from the oven 5°C before that and allow the pork to rest.

Cooking and testing until 71°C-72°C or 160°F will see all traces of pink gone. The more you exceed this temperature, the drier and tougher the tenderloin will become.

What type of miso should I use?

I developed this recipe with white miso in mind, miso butter pasta recipe. It is the mildest, and I think that its subtlety allows the pork to shine.

I have, however, tested it with both red miso and awase miso; the latter is a mix of the two. They both work perfectly well, although I would use the red miso with a bolder cut of pork.

It would be perfect to replicate this dish with a pork chop or some country ribs rather than tenderloin.

Can I make this in advance?

No, this recipe is not suitable for cooking, cooling and reheating.

Serving Suggestions

I have added a recipe for a loosely Japanese-influenced cabbage dish to sit alongside this honey and miso-glazed pork tenderloin.

It is particularly good with pickles or lightly pickled dishes. So it is great with my pickled cucumber & pickled daikon or even my spicy cucumber salad.

But it really is a dish that is incredibly versatile. You could serve it with new potatoes, peas, and broad beans with a Japanese dressing to keep the fusion vibe going.

Or stick with the Asian vibe and pair it with my stir fried asparagus or stir fried broccoli.

You could even serve it with my roasted miso Brussels sprouts and keep the umami vibe high.

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Oven.
• Roasting tray.
• Mixing bowl.
• A combination of weighing scales, measuring cups and spoons.
• Mandolin or kitchen knife.
• Chopping board.