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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 influence lightly soused or pickled cabbage which makes the perfect side.

Honey and miso glazed pork tenderloin with sesame seeds.

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 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.

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 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.

Overhead honey and miso glazed pork tenderloin with sesame seeds.

Frequently Asked Questions?

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

Absolutely, I am not a cook that looks down my nose at folk that enjoys 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 from the oven 5°C before that and allow the pork to rest.

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

What type of miso should I use?

I developed this recipe with white miso in mind. It is the mildest and I think that it’s 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. The 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.

Close up honey and miso glazed pork tenderloin with sesame seeds.

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 Brussel sprouts and keep the umami vibe high.

Overhead honey and miso glazed pork tenderloin Japanese influence cabbage.
Yield: 2 Servings

Honey and Miso Glazed Pork Tenderloin Recipe

Prep Time: 5 minutes
Cook Time: 15 minutes
Resting Time: 7 minutes
Total Time: 27 minutes

Miso paste adds a delicious savoury salty note to this simply roasted honey and miso glazed pork tenderloin and it is served with some Japanese influence "soused" cabbage.

Ingredients

  • 400g (14 oz) Pork Tenderloin
  • 50g (2½ Tbsp) Honey
  • 50g (3½ Tbsp) White Miso Paste
  • ½ Tsp Garlic Powder
  • ½ Tsp Ginger Powder
  • ¼ Tsp White Pepper
  • ½ Tsp Salt

For the Cabbage:

  • 250g (3½ Cups) Cabbage
  • 2 Tbsp Light Soy Sauce
  • 1 Tbsp Rice Vinegar
  • 2 Tsp Sesame Oil
  • 1 Tsp Sugar

Instructions

  1. Mix together the ingredients for the Miso pork together in a bowl.
  2. Trim up the pork tenderloin removing any sinew.
  3. Lightly salt the pork tenderloin, be careful not to add too much as Miso can be salty.
  4. Spread the glaze over the pork.
  5. Place the pork tenderloin into the oven and cook at 200°C or 400°F for 12-17 minutes.
  6. Shred the cabbage as finely as you can (I use a mandolin) and place it in a bowl.
  7. Add the rice vinegar, soy sauce, sesame oil and sugar to the cabbage, then mix well.
  8. You want to remove the pork from the oven when the internal temperature reaches 57°C or 135°F for nice pink pork tenderloin (see the Frequently Asked Questions above for other temerpature markers).
  9. When cooked remove the pork from the oven and tent with foil and allow to rest for 5-7 minutes. The temperature should rise to 62°C or 145°F during resting.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 510Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 146mgSodium: 2728mgCarbohydrates: 38gFiber: 4gSugar: 28gProtein: 58g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

Sandra

Wednesday 16th of February 2022

Hi Brian, thank you for this amazing recipe. I had saved this recipe literally years ago - but could not bring myself to make it since my daughter is very picky about what she eats. But she discoveres Asian flavours some weeks ago, so I gave it a try this weekend. The pork was amazing. I've never had such tender pork before - not even in restaurants. And I followed your instructions to the letter. Thank you very much for this inspiration. Yours Sandra

Brian Jones

Thursday 17th of February 2022

Thanks for taking the time to let me know Sandra! Tenderloin is such a wonderfully soft tender piece of meat if you look after it :) Glad your daughter liked it too, it is a lovely meal!

Bintu | Recipes From A Pantry

Tuesday 4th of June 2019

That glaze sounds ever so delicious! I love pork and so do my family so I will definitely be giving this a try.

Brian Jones

Thursday 6th of June 2019

Thank you, enjoy

Annie @ Annie's Noms

Tuesday 4th of June 2019

This looks delicious, pork tenderloin is my favourite and I adore the flavours of your glaze! Miso is so amazing and I can't even imagine how delicious it must be with honey!

Brian Jones

Thursday 6th of June 2019

Thanks Annie, it is rather foxy

Patty

Tuesday 4th of June 2019

Pork tenderloin is one of my favorite meats to make, so versatile! Thanks for a new and delicious addition to my pork tenderloin recipes, will make it next Sunday, can't wait!

Brian Jones

Thursday 6th of June 2019

Mine too, enjoy!

Cliona

Tuesday 4th of June 2019

This looks totally mouthwatering! Glazed pork is such a great way to add flavour and interest to a dish. Perfection!

Brian Jones

Thursday 6th of June 2019

Thanks

Brian Jones

Thursday 6th of June 2019

Thank you

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