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.
Everyday Food, January/February 2003
102 Ratings
- 5 star values: 25
- 4 star values: 38
- 3 star values: 26
- 2 star values: 10
- 1 star values: 3
Martha Stewart Member
Rating: 5 stars
04/11/2018 The only adjustment I made was to roast the tenderloin for 15-20 minutes (thermometer read 120 after 10 mins and I wasn't comfortable with that). Otherwise, I followed the recipe to the letter and it was delicious!
Martha Stewart Member
Rating: Unrated
01/25/2013 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.
Martha Stewart Member
Rating: Unrated
09/09/2012 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.
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Martha Stewart Member
Rating: Unrated
11/10/2010 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
Martha Stewart Member
Rating: Unrated
10/18/2010 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?
Martha Stewart Member
Rating: Unrated
04/03/2010 +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.++
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Martha Stewart Member
Rating: Unrated
10/10/2009 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!
Martha Stewart Member
Rating: Unrated
02/24/2009 Super yummy and easy. I had all the ingredients and it cooked up super fast. Everyone loved it.
Martha Stewart Member
Rating: Unrated
02/11/2009 This was perfect. Easy. Quick. and Tasty. I didn't change a thing!
Martha Stewart Member
Rating: Unrated
02/03/2009 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."
Martha Stewart Member
Rating: Unrated
01/21/2009 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.
Martha Stewart Member
Rating: Unrated
01/20/2009 You have GOT to be kidding........you should always serve your pork well done, if it gets dry, you're not cooking it right
Martha Stewart Member
Rating: Unrated
01/03/2009 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.
Martha Stewart Member
Rating: Unrated
01/02/2009 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.
Martha Stewart Member
Rating: Unrated
01/01/2009 that maple syrup and garlic herb salt sounds fantastic!!!!
Martha Stewart Member
Rating: Unrated
01/01/2009 Dumb question, but is the cook time 7-10 minutes, is that per pound or total cook time in the oven?
Martha Stewart Member
Rating: Unrated
01/01/2009 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
Martha Stewart Member
Rating: Unrated
01/01/2009 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 !
Martha Stewart Member
Rating: Unrated
04/12/2008 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!!
Martha Stewart Member
Rating: Unrated
03/26/2008 I made this and the flavor is wonderful. It was quick and easy. Just keep an eye on temperature.
Martha Stewart Member
Rating: Unrated
03/20/2008 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.