Hot Honey Glazed Pork Tenderloin with Charred Broccolini

This naturally gluten-free dinner delivers big flavor with minimal effort. Pork tenderloin is sliced into quick-cooking medallions, seasoned simply, and seared hard in a screaming-hot skillet until deeply caramelized on the outside and juicy within. A punchy hot honey glaze made from honey, chili flakes, and a splash of apple cider vinegar gets spooned over the pork right at the end, adding sweet heat without any gluten-containing thickeners or soy sauce substitutes to worry about. Alongside, broccolini gets charred in the same pan for maximum flavor and minimal cleanup, picking up all the caramelized bits left behind by the pork. A squeeze of lemon brightens the whole plate. Because every ingredient here — pork, honey, chili flakes, broccolini, garlic, olive oil — is naturally gluten-free, this dish is safe for anyone following a strict gluten-free diet for celiac disease or gluten sensitivity, with zero need to hunt for certified gluten-free substitutes. This is a perfect weeknight recipe: one pan, under 30 minutes, and a restaurant-worthy balance of sweet, spicy, charred, and savory. Serve it with a side of rice or roasted potatoes for a complete meal.

Ingredients

• 1.5 lbpork tenderloin, trimmed, sliced into 3/4-inch medallions
• 1 tspkosher salt
• 0.5 tspblack pepper, freshly ground
• 3 tbspolive oil, divided
• 1 lbBroccolini, trimmed, halved lengthwise if thick
• 3 clovesgarlic, minced
• 0.33 cuphoney, certified gluten-free
• 1 tspcrushed red pepper flakes, adjust to taste
• 1 tbspapple cider vinegar
• 1 tbspunsalted butter
• 1 wholelemon, cut into wedges, for serving
• 1 pinchflaky sea salt, for finishing

Method

1. Pat the pork tenderloin medallions dry with paper towels and season both sides generously with kosher salt and black pepper.
2. Heat the small saucepan over medium-low heat. Add the honey, crushed red pepper flakes, and minced garlic, and warm gently, stirring occasionally, until fragrant. Remove from heat and stir in the apple cider vinegar. Set the hot honey glaze aside. 3:00
3. Heat 2 tablespoons of olive oil in the cast iron skillet over high heat until shimmering and just starting to smoke.
4. Add the pork medallions in a single layer, being careful not to overcrowd. Sear hard without moving for 2-3 minutes per side until deeply browned and cooked through (internal temperature of 145°F). Transfer to a plate and tent loosely with foil. 6:00
5. Return the skillet to high heat and add the remaining 1 tablespoon olive oil along with the butter. Add the broccolini and let it sit undisturbed for 1-2 minutes to char before tossing. 2:00
6. Continue cooking the broccolini, tossing occasionally, until charred in spots and crisp-tender, about 3-4 more minutes. 4:00
7. Return the seared pork medallions to the skillet, nestling them among the broccolini, and drizzle everything generously with the hot honey glaze.
8. Plate the pork and broccolini, spoon any remaining glaze from the pan over the top, finish with a pinch of flaky sea salt, and serve with lemon wedges on the side.