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Pork Tenderloin With Honeyed Butter

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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:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2003

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

  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.

Reviews Add a comment

  • 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.
    Reply
  • 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.
    Reply
  • 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
    Reply
  • 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?
    Reply
  • 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.++
    Reply
  • 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!
    Reply
  • MakeandTakes
    24 FEB, 2009
    Super yummy and easy. I had all the ingredients and it cooked up super fast. Everyone loved it.
    Reply
  • tialynnmilgate
    11 FEB, 2009
    This was perfect. Easy. Quick. and Tasty. I didn't change a thing!
    Reply
  • 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."
    Reply
  • 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.
    Reply