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Under 30 Minutes

Under 30 Minutes

Pork Tenderloin With Honeyed Butter

Pork tenderloin is juicier than most other cuts of pork and is quick-cooking and lean. Browning the meat in butter and honey before roasting gives it a hint of sweetness.

  • prep: 20 mins
    total time: 30 mins
  • servings: 4

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Ingredients

  • 4 tablespoons butter
  • 2 tablespoons honey
  • 1 1/2 pounds pork tenderloin, trimmed of silver skin
  • Coarse salt and ground pepper
  • 1/4 cup water

Directions

  1. Step 1

    Preheat oven to 375 degrees. In a Dutch oven or ovenproof skillet, heat butter and honey over medium heat, stirring to melt butter. Season pork with 1/2 teaspoon salt and 1/4 teaspoon pepper, and place in pan. Cook until underside is lightly browned, about 5 minutes. Turn pork, and cook until other side is browned, about 5 minutes more. Lower the heat if the honey begins to burn.

  2. Step 2

    Put pan in the oven, and roast until pork is just cooked through, 7 to 10 minutes. Transfer pork to a plate.

  3. Step 3

    Add water to the pan, and stir over medium heat to scrape up all the browned bits. Add any accumulated pork juices from the plate, and simmer until sauce is reduced to about 1/2 cup. Slice pork on the diagonal, and serve drizzled with sauce.

Source
Everyday Food, January/February 2003

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Reviews (20)

  • Shoppingdoll 25 Jan, 2013

    Used maple syrup instead of honey, and brined the pork beforehand in salt & brown sugar solution. Browned per instructions 5 min per side over medium heat, finished uncovered in 375 oven. Intended to cook to 145 internal temp, but left in a little too long and it reached 155 at about 11 minutes. But not dry at all, thanks to brining. No problems with butter or syrup burning. Added splash of water to pan sauce, cooked to thicken up - delicious! Very sweet & rich, though.

  • mamaofmany 9 Sep, 2012

    7-10 minutes was not long enough. My pork wasn't anywhere near done and the sauce was thickening. So I had to remove all the sauce and put the pan back in the oven so that the honey/butter doesn't burn. I also had to put the lid back on my dutch oven so that the pork would cook through. A little frustrated. I hope it tastes good.

  • ErinRocha 10 Nov, 2010

    This is such a delicious dish!! My family loves it. The only thing I did different was to also season it with McCormick's Grill Mates Garlic

  • liz_alchemist 18 Oct, 2010

    I LOVED the flavors in this dish. I thought that honey and butter was nice and simple, but maybe next time I'll try maple syrup.

    One thing though - even though the butter and honey was not burned before I put the tenderloin in the oven (they were maybe a little caramelized), by the time it came out the butter was black. The tenderloin was fine, so I topped it with some honey butter I melted on the stovetop. Has anyone else had a problem keeping their butter from burning?

  • varneyj44 3 Apr, 2010

    +I+will+use+this+recipe+again+but+experiment+with+herbs%2C+maple+syrup+etc.++I+had+a+much+smaller+tenderloin+and+only+browned+it+for+3-4+min+per+side+and+roasted+for+8+min%2C+wish+I+would+have+taken+it+out+earlier+to+get+a+little+more+of+a+pink+center%2C+but+it+was+still+very+moist.++%0AFYI+-+pork+used+to+HAVE+to+be+cooked+well+done+due+to+a+specific+type+of+parasite%2C+but+I%27ve+read+that+that+pork+in+this+country+is+virtually+free+from+this+parasite+due+to+more+stringent+farming+rules.++Look+it+up.++

  • 3busyboys 10 Oct, 2009

    Awesome recipe! Mega easy with ingredients everyone should already have on hand. I have given this recipe to a couple friends now and they love it as well!

  • MakeandTakes 24 Feb, 2009

    Super yummy and easy. I had all the ingredients and it cooked up super fast. Everyone loved it.

  • tialynnmilgate 11 Feb, 2009

    This was perfect. Easy. Quick. and Tasty. I didn't change a thing!

  • Cookingcutie11 3 Feb, 2009

    Unfortunately, when I was grocery shopping, the store was out of loins, so I substituted pork chops. They pan-fried nicely, but I thought the sauce could have used a bit more "pizzazz."

  • Sandee 21 Jan, 2009

    in the OLD days Pork HAD to be cooked well done, Not in todays world. Pork is much healthier now then it was in the earlier years.

  • wannerk 20 Jan, 2009

    You have GOT to be kidding........you should always serve your pork well done, if it gets dry, you're not cooking it right

  • LeslieBeth 3 Jan, 2009

    You don't want to cook it too long. Pork tenderloin is very lean and should be served medium to avoid having it be dry.

  • cupcakemommy 2 Jan, 2009

    It's total cook time...pork tenderloin cooks very fast. I tend to cook mine at 400 degrees to get it crispy on the outside...especially if you use herbs on the outside...delicious.

  • vviner 1 Jan, 2009

    that maple syrup and garlic herb salt sounds fantastic!!!!

  • surfdiane 1 Jan, 2009

    Dumb question, but is the cook time 7-10 minutes, is that per pound or total cook time in the oven?

  • kengin 1 Jan, 2009

    instead of using honey use good quality maple syrup and also instead of seasoning with salt and pepper use garlic herb salt it adds another dimension to the taste altogether

  • Rudyroo 1 Jan, 2009

    Perfect timing! i have part of a tenderloin left from making schnitzels the other nite and i was wanting to do something different as opposed to the old tarragon seasoning..this sounds great... being paranoid about the cooking of meats, i will certainly increase the time. thanks for the comments !

  • mitsya 12 Apr, 2008

    This sauce is fantastic! Very rich (duh, butter and pork fat!) and a nice, deep flavor from the honey. However, I also ran into an issue with the roasting time. I even used a smaller loin than was called for--closer to 3/4 lb and not overly thick or anything that would normally throw off the cooking time. I would suggest increasing the oven roasting time to 9-12 minutes, depending on your oven, of course. Will definitely make again!!

  • tjorice 26 Mar, 2008

    I made this and the flavor is wonderful. It was quick and easy. Just keep an eye on temperature.

  • lulieliv 20 Mar, 2008

    I made this with half the butter called for and it was still fantastic and easy. Roasting time was about double what the recipe said.