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A delicious serving of Sticky Honey Garlic Pork - Pan Perfected featuring caramelized meat glazed in a savory sauce garnished with fresh herbs and served in a skillet.

Sticky Honey Garlic Pork - Pan Perfected

This lightning-fast 10-minute meal delivers restaurant-quality flavor with a beautifully caramelized, lacquer-like glaze. Perfect for busy weeknights, it combines tender pork strips with a savory-sweet sauce for an unforgettable dining experience.
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Prep Time 5 minutes
Cook Time 5 minutes
Servings: 2
Course: Main Course
Cuisine: Asian-Fusion
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Pork Tenderloin, cut into bite-sized strips
  • 1 tbsp Avocado or vegetable oil
  • 1/2 tsp Kosher salt
  • 1/4 tsp Black pepper
  • 1/4 cup Raw honey
  • 3 tbsp Soy sauce
  • 4 cloves Garlic, minced finely
  • 1 tbsp Rice vinegar
  • 1/2 tsp Fresh ginger, grated
  • 1 tsp Toasted sesame seeds for garnish
  • 2 stalks Green onions, thinly sliced for garnish

Equipment

  • Large non-stick skillet or stainless steel pan
  • Chef's knife
  • Cutting board
  • Silicone spatula or wooden spoon
  • Paper towels
  • Measuring spoons and cups
  • Mixing bowl (optional, for sauce prep)

Method
 

  1. Pat the pork strips thoroughly dry with paper towels to ensure a perfect sear.
  2. Season the pork strips evenly on all sides with kosher salt and black pepper.
  3. Heat the oil in a large skillet over medium-high heat until the oil begins to shimmer.
  4. Add the pork strips to the pan in a single layer, ensuring not to overcrowd the pan; sear until golden brown on all sides.
  5. Remove the browned pork from the pan and set aside on a plate.
  6. Lower the heat to medium and add the minced garlic and grated ginger to the pan, sautéing for 30 seconds until fragrant.
  7. Whisk in the honey, soy sauce, and rice vinegar, allowing the mixture to simmer and slightly thicken into a glaze.
  8. Return the pork to the pan and toss continuously until every piece is thoroughly coated in the sticky sauce.
  9. Remove from heat immediately to prevent the garlic or honey from burning.
  10. Serve immediately over jasmine rice or steamed bok choy, garnished with toasted sesame seeds and sliced green onions.

Notes

For the best texture, ensure your pan is hot enough before adding the pork to trigger the Maillard reaction. If the sauce becomes too thick or sticky before the pork is coated, stir in a teaspoon of water at a time to loosen it. For a spicy kick, add 1/2 teaspoon of red pepper flakes during the sauce-making step. Store leftovers in an airtight container for up to two days, though this dish is best enjoyed fresh.