Asian (9) Baking (29) Barbecue (3) Barley (2) Beans (8) Beef (13) Bread (9) Breakfast (12) Burger (3) Cake (8) Casserole (32) Chicken (70) Chili (8) Chocolate (9) Cookies (7) Crock Pot (15) Cupcakes (4) Dessert (21) DIY (2) Fried (14) Frosting (3) Fruit (10) Grilled (5) Ground Beef (21) Holiday (6) Italian (43) Lunch (11) Main Dish (131) Marinade (6) Meal Plan (125) Mexican (17) Miscellaneous (14) Muffins (1) Oatmeal (6) Pasta (53) Personal (13) Pie (4) Pizza (5) Pork (13) Potatoes (18) Ranch (4) Recipe Round-Up (2) Rice (10) Roasted (14) Salad (6) Sandwich (7) Sauce or Gravy (4) Sausage (17) Seasoning (8) Sides (26) Skillet (16) Slow Cooker (15) Smoothie (1) Snacks (3) SNAP Challenge 2014 (9) Soup (16) Spicy (8) Turkey (6) Vegetables (24) Wish Come True (6) Wishlist (10)

Thursday, February 27, 2014

Honey Butter Glazed Pork Tenderloin

Pork tenderloin is one of my favorite meats to work with. It always comes out juicy and tender, it absorbs flavor remarkably well making it great for rubs and marinades, and it's leaner than pork loin. Since it's on sale at the grocery store about once a month I usually buy at least three of them and keep them in the freezer until I find a good recipe to try.

This recipe was insanely easy. I was surprised that so few ingredients could come together to make something so delicious. The only problem I had was the honey butter burned in the oven making it impossible to make the glaze, but honestly it was wonderful even without the glaze.

The recipe calls for cajun seasoning. I've heard many times that when buying spices you get what you pay for. I have a confession to make: I buy the $1.00 spices at Kroger. Mostly it is the spices I use regularly such as garlic powder, onion powder, oregano, Italian seasoning, and paprika. I decided to give the $1.00 cajun seasoning a try and while there are probably better cajun seasoning mixes out there, this one was just fine for the purpose of this recipe.

Honey Butter Glazed Pork Tenderloin

Source: Momma Hen's Kitchen

1-1 1/2 lbs pork tenderloin
4 Tbsp butter
2 Tbsp honey
1 tsp cajun seasoning
1/2 tsp pepper
3/4 cup water (if your honey didn't burn and you're making the glaze)

Preheat the oven to 375 degrees.

In an oven safe skillet melt the butter and honey over medium-low heat. (I actually don't have an oven safe skillet so I lined my metal 9x13 cake pan with aluminum foil instead.)

Season the pork tenderloin with cajun seasoning and pepper on all sides.

Brown the tenderloin in the honey and butter mixture for 5-7 minutes on each side.

Transfer the skillet to the oven and cook for about 15-20 minutes. (The time will vary depending on how big your tenderloin is. Mine was 1.18 lbs and it took about 18 minutes.)

Transfer the skillet back to the stove and move the pork to a cutting board to rest. Meanwhile add the water to the pan and deglaze over medium heat. Simmer for about 5 minutes until the sauce reduces and thickens slightly.

Slice the pork and pour the glaze over the top.

Serve warm.

No comments:

Post a Comment