4 tbs butter
2 tbs honey
1 1/2 pounds pork tenderloin, trimmed
1/2 tsp Cajun seasoning
1/2 tsp black pepper
3/4 cup water
Preheat oven to 375 degrees. In an ovenproof pot, heat butter and honey over medium heat until melted. Sprinkle pork tenderloin with Cajun seasoning and black pepper. Brown each side for 5 minutes. Lower heat if honey begins to burn.
Place pot in oven and roast for 15 - 20 minutes*. Remove pot from oven and transfer the pork to a plate. Cover with foil. Add water to the pot and stir over medium heat. Simmer for about 5 minutes, until sauce is reduced slightly. Slice pork on the diagonal and drizzle sauce over top to serve.
*NOTE: May need to cook longer depending on the size and thickness of the pork tenderloin.
*NOTE: May need to cook longer depending on the size and thickness of the pork tenderloin.
Wow...looks mouthwatering!
ReplyDeleteOh my GOSH does this look good! The weather here in Chicago just got crispier, so roasts are in my very near future.
ReplyDeleteThis recipe is not very clear.Do I roast the pork with the sauce?? "simmer until pork reduced to about 1/2???
ReplyDelete1) Transfer the pork to a plate covered with foil to rest. 2) Then add water to pan and stir over medium heat. 3) Simmer until sauce is reduced to about 1/2 cup. 4) Slice pork on the diagonal and drizzle sauce over top to serve. ....Better now?
DeleteI found your original instructions quite clear, you have just repeated here what you said the first time. It is important, I guess, to read carefully. Am making this tonite for my kids. Sounds awesome.
DeleteI'm trying this tonight but adding a little cayenne pepper. I'll let ya'll know how it turns out!
ReplyDeleteThis was absolutely Amazing! I had to cook mine a little different since I do not own an oven proof pan, but still turned out amazing. Will definitely be adding this to my fave list. Thank you! :)
ReplyDelete7-10 minutes?? This would not be done in that time! I am definitely going to try this recipe tho.
ReplyDeleteIt actually is done in 7 - 10 minutes, believe it or not. See the original recipe for more reviews.
ReplyDeleteThis was nowhere near cooked after 10 minutes, even after browning all four sides for 5 minutes. Maybe I had a thicker cut of meat, though.
ReplyDeleteOnce again, see the original recipe. Mine was done in about 10 minutes. Yes, you probably had a thicker cut of meat. Pork tenderloin is typically a long, thin cut.
ReplyDeleteI made this using a 2 pound pork tenderloin and it was very good. I didn't increase the seasonings at all. I did lower the butter to 3T to avoid the greasiness that some comments talked about. I also increased the honey to make up for the lower amount of butter. All in all, it was very moist and delicious and my family loved it!
ReplyDeleteAnonymous must have been cooking a Pork Loin which is much bigger than a tenderloin.
ReplyDeleteMade this tonight and my family loved it. I was also confused about cooking with the sauce or not. Figured out it was with. Turned out great!! I did cook the pork a few extra minutes because I'm scared to have under-cooked pork. :)
ReplyDeleteI found that to brown the meat as I would normally caused the honey butter mixture to eventually burn...so I threw it out and made new...then put it in the oven at 375 and in 10 minutes it burned again so I didn't have a sauce...the meat was tender and cooked at about 159 F...but no sauce...Generally a pork tenderloin is tender when cooked in the oven ...so I can't say it was a hit....
ReplyDeleteOoh! We are so trying this! Thank you!
ReplyDeleteI'm not a stupid person or a bad cook...and this recipe (and the original one on food.com) are very confusing.
ReplyDeleteAnonymous - what do you find confusing? I will try to clarify it for you.
ReplyDeleteCrazy question (but I'm not the best cook out there *g*) but how do I know if I have an ovenproof pot? This sounds delicious and I know my family would love it (and I'm trying to be a better cook. *g*) .
ReplyDeleteLaura
if you have a cast iron skillet and your tenderloin is only a pound it should fit and the skillet is oven proof.
DeleteTo the other Anonymous... When you buy you pans they will tell on the box if they can be put in the oven... They are more expensive but worth the money!
ReplyDeleteDo you brown all sides for 5 minutes in the sauce mix or separately?
ReplyDeleteBrown it in the sauce.
ReplyDeleteHad to cook mine longer too. It was a pretty hefty tenderloin though. Flavor was good. Honey wanted to burn and was unable to make the sauce. Hubby really liked it!
ReplyDeleteHoly $#%& this was good. Sorry, but that's just how good it was. I think that I need to heat the butter and honey on a little higher heat next time to brown the sides better, but I'm not complaining. I'm making it again tonight!
ReplyDeleteOn the side I had some roasted butternut squash slices (just melted a tiny bit of butter and coated the slices with it and some S&P and roasted in the oven) and I was in heaven.
Thank you for the delicious recipe!
tried it and loved it! pork tenderloin, although easy to overcook, i did actually have to keep it in the oven for at least an extra 5mins. and after reading that the honey mixture burned in the oven i decided to transfer the pork to a baking dish (without the sauce) to bake, and added the water, simmering the sauce on the stove while the meat was in the oven. turned out perfect!
ReplyDeletei just cooked this tonight! i didn't have any of the sauce burning that everyone was talking about.. mine turned out perfect followed recipe only i did it with pork chops... just browned for a couple mins less than it said. 4 yr old even ate her whole dinner!
ReplyDeleteI am going to make a clairification about pork tenderloin. There are many different cuts/sizes of pork tenderloin. Some are about as round as a half dollar size and some are whole pork tenderloins and are about the size of a salad plate. Cooking time will vary depending on the thickness of your roast.
ReplyDeleteSince all ovens cook differently watch your roast. I cook in a gas oven and it cooks fast. So if the recipe says 10 minutes it is probably 8 in mine.
This recipe is awesome. I am making it again tonight.
This was a very simple recipe and I followed it exactly. It turned out fabulous. I sauteed the pork in the honey butter on a medium setting, it didn't burn at all just browned nicely. Finished in the oven for 10 minutes and let it rest for another 10. Took it out, added white wine instead of water and simmered. SO GOOD! The family is devouring it right now.
ReplyDeleteI made this tonight for supper and it was AMAZING! My honey butter did start to burn but after I tasted it , it didn't taste burnt at all so still got to use it for the sauce. I also had to cook mine for about 20 minutes longer so I just put it in the oven by alone without the sauce so it wouldn't burn more. My family loved this and it is definitaley going to become a main dish in our house.
ReplyDeleteMade this last night and it was DELISH! However, mine was absolutely not done in 10 minutes,(even after letting it rest on a plate covered with foil), so I put it back in the oven for another 15 minutes. Just wonderful and tender...flavorful. Yum, I highly recommend trying this recipe! Thnaks so much for posting this on Pinterest!
ReplyDeleteJust finishing up this dish. The larger end of my tenderloin needed a little more cooking, but I just sliced it in half length-wise and set it in the simmering sauce to finish. Just stole a piece and my eyes are rolling in my head, it is that good. Thanks for the recipe!
ReplyDeleteThis looks so good. I had dinner picked out tonight but I'm contemplating cooking this instead. I'm glad I continued to read the comments about the cooking time. Undone pork can be a bad thing! Thanks.
ReplyDeleteThis was delicious!!! I put the pork in the oven in a foil lined pan. Finished sauce while pork cooked. Added a little mustard and lemon to the sauce, AMAZING!!!
ReplyDeleteWhat a delicious looking dish! I love it!
ReplyDeleteI highly recommend using bourbon instead of water to make the sauce at the end! The flavor ends up being a nice mixture of the bourbon plus a smoky buttery taste that's really wonderful. I ended up with 20 minutes total oven time, and the tenderloin was very tender and juicy once it rested. I paired this with cous cous cooked in chicken broth with herbs for a light, but delicious supper!
ReplyDeleteThis looks amazing! I am goinig to give this a try this week for my family. Thanks for sharing.
ReplyDeleteprettyfineday.blogspot.com
That sounds amazingly simple and fast!
ReplyDeleteI have a larger pork loin, I think 3.59 lbs. How much longer should I roast it?
ReplyDeletejust multiply by what she did is what im gonna do, i have a 3-4lb tenderloin, im making it tonight and just gonna do it like 30 minutes
ReplyDeletethis is confusing! do you brown each side in the butter sauce?
ReplyDeleteYes, brown it in the honey butter sauce.
ReplyDeleteI have a question about the honey. I have a usda approved honey that is almost brown in color. Is this going to make a difference? I plan on making this dish tonight. Thank you.
ReplyDeleteNo answer to my honey queston, so I made it just like the directions and all I can say it that our plates were nearly dish washer clean!
DeleteI've read almost all the comments and I have to say...there is NO WAY this was done for anyone in 7-10 minutes. I used a TENDERLOIN. I've been making tenderloin and cutting it into medallions for years now. Just thought this would be a nice variation to try. I browned it. Cooked it for 10 on 375 and when I checked it, it was RED in the centre. Didn't even have to cut it open. Just pried it a bit and it was red like...2mm in. It is in the oven as we speak on minute #43 and still not quite cooked. I don't know how you can tell everyone it's 7-10 minutes when it's not. And an "oven proof pan". What is that??? A baking pan for cookies? A clear glass pan you bake cakes in that's a bit deeper? A frying pan that goes in the oven? I have yet to taste it and I pray it's good, because I've been fussing over it for a better part of an hour now. It smells wonderful. I just don't see how you figure a cut of meat is done in an oven in 7 minutes. Browning or no browning. Unless you're talking about one of the newer convections is it? That flash cook your food.
ReplyDeleteAnonymous #1 - not sure about the honey question, but I'm glad it turned out well! :)
ReplyDeleteAnonymous #2 - see the original recipe link. That's where the cooking time comes from. Obviously, if it's still pink, keep cooking it. :) There are many different sizes of pork tenderloin, so a thicker cut is going to take a lot longer than the thin ones.
An ovenproof POT is one that is safe to use in the oven, such as a Magnalite. You could also transfer the tenderloin to a Pyrex baking dish if you do not own one.
I made this for my husband for Valentines Day last night and he said, very sincerely, that this was the best meal I had ever made... he LOVED the sauce... I would recommend making extra sauce, it is what makes the meal. I am not a gourmet, and like everyone else I read and re-read the instructions and everyone else's tips and was a bit confused, but no matter what you can't really go wrong with this dish. I accidentally seared the meat BEFORE coating in the spice and pepper, so once seared I removed the meat to a separate plate, then melted the honey and butter, then returned the meat and put it in the oven. The honey butter did not burn. Once it was fully cooked (25 minutes for a 2.5lb pork tenderloin) and I removed the meat again to 'rest' under the foil, I added more honey and more butter (and a bit of flour to thicken) to what I had, and made extra sauce, BOY WAS I GLAD I DID. Great meal!
ReplyDeleteMade this tonight. Had a larger pork loin so obviously had to cook it longer. Butter did not burn, make sure your heat is medium. Made sauce while it rested, sliced poured sauce over and ater. It was moist and flavorful. Mine was a little spicy with a hint of sweetness. Great fast and easy recipe. Thanks
ReplyDeleteI am making this dish (for the first time) for a group of 40. What is the serving size for this?
ReplyDeleteOh, also.....if I substituted the tenderloin for pork loin chops (they're on sale right now) would I sear each individually and pile up in a pot to bake?
DeleteThe serving size is approximately 4 servings. Definitely brown the chops, but don't pile them up. Place them in one layer to bake. Hope that helps. :)
ReplyDeleteI sauteed onions in the honey and butter also, then added them to the sauce..a must!
ReplyDelete