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.
- Total Time:
- Servings: 4
Source: Everyday Food, January/February 2003
- 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
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.
Put pan in the oven, and roast until pork is just cooked through, 7 to 10 minutes. Transfer pork to a plate.
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.