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Gallery Pork Tenderloin With Honeyed Butter Recipe Summary prep: 20 mins total: 30 mins Servings: 4
Ingredients Ingredient Checklist 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
Gallery Pork Tenderloin With Honeyed Butter
Recipe Summary prep: 20 mins total: 30 mins Servings: 4
Gallery
Pork Tenderloin With Honeyed Butter
Pork Tenderloin With Honeyed Butter
Pork Tenderloin With Honeyed Butter
Recipe Summary prep: 20 mins total: 30 mins Servings: 4
Recipe Summary
prep: 20 mins total: 30 mins
Servings: 4
prep: 20 mins
total: 30 mins
prep:
20 mins
total:
30 mins
Servings: 4
4
Ingredients
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
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.
Reviews (21)
Add Rating & Review 102 Ratings 5 star values: 25 4 star values: 38 3 star values: 26 2 star values: 10 1 star values: 3
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Reviews (21)
Add Rating & Review 102 Ratings 5 star values: 25 4 star values: 38 3 star values: 26 2 star values: 10 1 star values: 3
Add Rating & Review
102 Ratings 5 star values: 25 4 star values: 38 3 star values: 26 2 star values: 10 1 star values: 3
102 Ratings 5 star values: 25 4 star values: 38 3 star values: 26 2 star values: 10 1 star values: 3
102 Ratings 5 star values: 25 4 star values: 38 3 star values: 26 2 star values: 10 1 star values: 3
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. 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.++ 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.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!
Rating: 5 stars
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.
Rating: Unrated
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.
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
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?
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.++
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!
Rating: Unrated 02/24/2009
Super yummy and easy. I had all the ingredients and it cooked up super fast. Everyone loved it.
Rating: Unrated 02/11/2009
This was perfect. Easy. Quick. and Tasty. I didn’t change a thing!
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.”
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.
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
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.
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.
Rating: Unrated 01/01/2009
that maple syrup and garlic herb salt sounds fantastic!!!!
Dumb question, but is the cook time 7-10 minutes, is that per pound or total cook time in the oven?
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
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 !
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!!
Rating: Unrated 03/26/2008
I made this and the flavor is wonderful. It was quick and easy. Just keep an eye on temperature.
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.
All Reviews for Pork Tenderloin With Honeyed Butter
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pork Tenderloin With Honeyed Butter
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
