September 6, 2010

Honey Butter Pork Tenderloin



Honey Butter Pork Tenderloin - food.com

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 in the honey butter.  Lower heat if honey begins to burn.

Place pot in oven and roast uncovered 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. 

199 comments:

  1. Replies
    1. OMG!!!!! It was DELICIOUS!!!!! It was SUPER easy to make and the directions were to a "T"! My sauce NEVER burnt as others said, and I did have to cook it an extra 10 mins, but it was SUPER good! I will be making this again! Thank you!!!

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    2. One word~~~~Delicious !! Made this for my hubby, son & son's girlfriend for Valentine's, and all of us LOVED it. There were no left-overs. I WILL make this again~~soon. THANKS so much for the receipt.

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    3. I made this for dinner just now. It was pretty good. I used a pork loin but cut it into 1 1/2 inch thick chops. Then followed the directions. After browning, I put it in the oven for 30 minutes turning half way through. Sooooo easy, very good.

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    4. I am making this for dinner tonight. I am changing it into a crockpot recipe. I pan-seared seasoned thick cut pork loin chops (2 minutes each side). Then transferred the chops to the crockpot. In the pan I made the butter and honey mixture except I double the amounts. As soon as it turned color I pour it over the chops. Then I put about a cup of water in the pan to get all the brown goodies. Turn the chops over to ensure they were coated with sauce then poured the water from the pan over the chops. I stirred around to mix the honey butter and water. I set it on low. It smells wonderful!

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    5. I just made this and it is delicious. I had a 2 1/2 lb thick tenderloin so I increased the butter and honey by 1 tbs and increased the cooking time to 28 minutes. Also, I cooked the whole thing in a cast iron skillet so it could go into the oven. Thanks for the great recipe.

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    6. OMG!!!!! Guys this is the best recipe ever!!!!! I will never cook pork loin any other way!!! I used blackened seasoning and garlic powder because I'm a garlic freak and it was on from there! This is definitely a must try!!

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    7. sounds good - i am going to try this for christmas

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  2. Oh my GOSH does this look good! The weather here in Chicago just got crispier, so roasts are in my very near future.

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  3. This recipe is not very clear.Do I roast the pork with the sauce?? "simmer until pork reduced to about 1/2???

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    1. 1) 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?

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    2. I 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.

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    3. Yes, you Roast the Pork along with the butter and honey!

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  4. I'm trying this tonight but adding a little cayenne pepper. I'll let ya'll know how it turns out!

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  5. This 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! :)

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    1. I would love to know how you cooked it!

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    2. I dont' have an oven proof pan either. How did you cook yours?

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    3. I don't either. I pretty much followed the directions except instead of putting my non-oven proof pan in the oven, I transferred it to a 9x12 cake pan, poured the honey butter over the top (added some extra for good measure) and baked according to the directions. It was awesome!

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    4. You could probably put it in a slow cooker...

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    5. I didn't have an oven proof pot, so I took a skillet and melted butter and mixed honey. Then I pan seared the pork and transferred it into another dish to put in the oven and poured the butter/honey mixture over it. After the pork was done I put it on a plate, put the water in the dish, and then put all of it back into the skillet to simmer, using the water to get the glazed bits off the bottom of the dish in the oven. It worked just as well.

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  6. 7-10 minutes?? This would not be done in that time! I am definitely going to try this recipe tho.

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    1. Since you brown 5min on each side that would be at least 20 min. so additional 10 min. should really do it, and it is a small roast.

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  8. This 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.

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    1. It doesn't say 10 minutes. It states in the instructions to put in oven and roast for 15-20 minutes.

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  9. Once 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.

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    1. Can you tell me where to find original recipe, i'd like to try this but don't want to mess it up.

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  10. I 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!

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  11. Anonymous must have been cooking a Pork Loin which is much bigger than a tenderloin.

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  12. Made 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. :)

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  13. I 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....

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    1. Not to toot my own horn, but im a pretty good cook, and i cant see a way to brown the.pork in the sauce for ten minutes without turning the sauce into caramel. Pork has been transferred to a drip-roasting pan, sauce is solidly affixed to original pan.
      I imagine the pork will be edible, but i think there will be burning from the.sauce that is coating the pork.
      I only managed to brown one side for about two minutes before the sauce started going downhill.

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    3. The simple solution is to turn the heat down if your tenderloin is getting too brown for your liking, as it states in the directions.

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    4. The trick is to keep the heat lower than you normally would for browning and stir it around a bit. As for the burned sauce out of the oven, once you add the water to the pan to deglace it all comes off and makes a tasty sauce. Take the tenderloin out when the middle reaches 120 degrees. The ends will be cooked more. This is a very easy recipe and works well if people do not over think it and just follow the directions.

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  14. Ooh! We are so trying this! Thank you!

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  15. I'm not a stupid person or a bad cook...and this recipe (and the original one on food.com) are very confusing.

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    1. I agree with you.

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    2. What exactly are you confused about? I will try to clear it up for you.

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    3. It is confusing to me too. I am afraid to get an expensive loin and ruin it.

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    4. Again, if you let me know what you're confused about I can try to clear it up.

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  16. Anonymous - what do you find confusing? I will try to clarify it for you.

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  17. Crazy 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*) .

    Laura

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    1. if you have a cast iron skillet and your tenderloin is only a pound it should fit and the skillet is oven proof.

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  18. To 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!

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  19. Do you brown all sides for 5 minutes in the sauce mix or separately?

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  20. Replies
    1. I found this confusing as well.I am a very good cook and own several cast iron skillets.My question as well would have been the same.I went my own route on it.I don't think it is very nice to talk down to anonymous just because she had a couple of questions.You don't learn if you don't ask.

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    2. I'm not sure how answering a question is talking down to them. Hope you enjoyed the recipe.

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    3. LBR, I thought it was clear and I know its delicious as I made it last night. exactly as written. Don't let the negative comments throw you-some just like to have something to say. Sigh....(and generally speaking any stove top pan without a plastic handle is oven proof)

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    4. Thank you! :) I try to help, but sometimes people are not very nice. I'm glad you liked the recipe!

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  21. Had 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!

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  22. Holy $#%& 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!

    On 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!

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  23. 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!

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  24. i 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!

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  25. I 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.

    Since 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.

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  26. 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.

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    1. I was thinking about using wine instead of water - wish I had read your post before making it - will do that next time! Even with water, it turned out great. It is a very simple recipe and definitely a keeper!

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  27. I 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.

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  28. Made 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!

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  29. Just 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!

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  30. This 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.

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  31. This 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!!!

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  32. What a delicious looking dish! I love it!

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  33. I 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!

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  34. This looks amazing! I am goinig to give this a try this week for my family. Thanks for sharing.

    prettyfineday.blogspot.com

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  35. That sounds amazingly simple and fast!

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  36. I have a larger pork loin, I think 3.59 lbs. How much longer should I roast it?

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  37. just 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

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  38. this is confusing! do you brown each side in the butter sauce?

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  39. Yes, brown it in the honey butter sauce.

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  40. I 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.

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    1. No 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!

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    2. Honey is one commodity that never goes bad! Even if it begins to crytalize, just heat it on the stove or microwave to restore it to its original consistency. Never throw honey in the the garbage.

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  41. I'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.

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    1. It sounds like you really had a frustrating experience, but lashing out at the person who was trying to share something wonderful with others is not the way to handle the frustration of not understanding the instructions. When it comes to the pan, just do as others have done and try something different if you don't have one or can't figure it out - like transfer it to one that you know is oven proof. My guess is that your biggest question is... Is it 5 minutes per side or 5 minutes total time? Because I wondered that as well, but I also guess that you may have used only the total time. I am going to try to make this tonight and I will try the 5 minutes per side and let you know how it goes. Cooking is a personal experience and it is customary to use trial and error and change things to adapt them for your (and your families) personal tastes. If you notice right after the name of the recipe, the original recipe was found at food.com but Momma's Kitchen even altered a few of the ingrediants and procedures. This is why history has brought about so many different ways of cooking everything there is to cook. When I am confused about something, if I can't find the answers in the comments, I google (or ask on bing) how to make the particular cut of meat and consider all factors involved (such as whether they cook it in a liquid or not and for how long) and make a guess from that on how I will proceed. Sometimes I just wing it also, if I don't have the time. I also then know that if it doesn't turn out perfect, or I just find it too frustrating - I guess that recipe is just not for me. While you may think getting angry and lashing out makes you feel better, it really hurts you more than it hurts anybody else - so I recommend not doing it. Hang in there though! It will get better if your goal is to improve through each mistake you make!

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    2. Thank you. :) I agree with everything you said.

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    3. To the original poster - The cooking time listed on my recipe is 15 - 20 minutes, with a note that says it may need to cook longer depending on your cut of meat. The original recipe lists a cooking time of 7 - 10 minutes, which was not long enough for me personally, so I adjusted it when I posted the recipe on my blog. I hope you were able to figure things out. But I agree, being ugly does not solve anything. Have a nice day! :)

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    4. Also, an ovenproof pan is any pan that is safe for the oven. Personally, I use an oblong Magna-lite, but there are many different options.

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    5. LBR - I wanted to let you know that your recipe was very clear and very easy for anyone with basic kitchen knowledge. I made the recipe tonight and it turned out very well. I will make it again soon and the only change I will make is to follow the suggestions of a couple of posters of using bourbon or wine to deglaze the the pan. Thanks again for sharing.

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    6. Thanks, Ani! I'm so glad you enjoyed it. I will have to try the bourbon. That sounds delicious!

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  42. Anonymous #1 - not sure about the honey question, but I'm glad it turned out well! :)

    Anonymous #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.

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    1. Ovenproof pans are generally pans that can go from stove top, directly into oven. Calphalon makes oven proof pans! They're expensive though...Cast iron skillets and heavy, copper bottom alluminum pans are also ovenproof.

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  43. 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!

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  44. Made 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

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  45. I am making this dish (for the first time) for a group of 40. What is the serving size for this?

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    1. Oh, 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?

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  46. The 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. :)

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  47. I sauteed onions in the honey and butter also, then added them to the sauce..a must!

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  48. Do you think it would be ok in a crockpot. I will still sear it first. But I would love to come home to it ready. Has anyone tryed this? Opinions?

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    1. I have not tried this recipe. Will be trying it tonight but I will say that I use a crock pot for almost everything. I would spray the pot with non-stick cooking spray to keep it from sticking or burning. It should cook fine. I don't know that I would cook it for a long period of time or you could place on your lowest setting of heat.

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    2. This sounds good. But I also want to fix it in the crock pot. Has anyone tried it yet?

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  49. I'm not sure. I've never made a pork tenderloin in the crock pot. Let me know if you try it!

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  50. I'm going to try this tonight using a pork loin. Has anyone used a loin before? This recipe looks so good. I can't wait to cook it tonight!

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  51. I followed this recipe to the T. I had a 2lb pork tenderloin browned it on both sides 5 min and baked it at 375 for 15 min...it was not even close to being done so i baked it for another 15 and still not done so ii have to say the baking time for this is WAYYYY OFF!

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    1. If you brown all 4 sides instead of just the 2 sides, your baking time will be reduced. Also, you used a 2 pound tenderloin whereas mine was 1.5 pounds. This is why I included the note at the end of the recipe stating that it may require a longer cooking time. :)

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  52. This was so yummy !! Very easy !

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  53. Just made this tonight - YUM! I used more than the recommended 1/2 tsp of cajun spice, sprinkled it liberally all over with home made Emeril's Essence recipe, and I upped the honey and reduced the butter. I don't have an oven-proof pan so I transferred the pork to a baking dish, and I made fresh butter and honey bc it got very brown in the pan - not too brown to make a good sauce, but too brown to go into the oven for another 20-30 minutes (I don't like any pink). So I added the water to both batches of sauce to have extra, and MMMMMMMM! Great recipe!

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  54. Always, ALWAYS, use a meat thermometer. Pork MUST reach an internal temp of 145 degrees to be safe. Because of variations in tenderloin cuts and in ovens, always double check. You can get a good meat thermometer for around $8. Worth the money.

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  55. making this tonight!!

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  56. Made this last night..followed directions to a "T" and it turned out perfect! Really, really yummy! I used a 1.75lb tenderloin. Browned 5 minutes on each side (10mins) and then 20 minutes in the oven and it was cooked perfect. One tip...I did not leave the stove while I was browning the meat. I stood by and stirred the honey/butter sauce in the pan while the pork browned. This seemed to help avoid the burning issue others have had;)

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  57. Do you put a cover on the oven proof dish before putting it in the oven?

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  58. Sounds amazing, definitely going to try this! Thanks for sharing!

    I featured your recipe on my blog today, come check it out:
    http://www.artsyfartsymama.com/2012/04/pinteresting-features-n-shtuff-29.html

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  59. What is Cajun spice? Is it labeled as that at the food store? I have never heard of it before.

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  60. Omg I made tbis for dinner tonight....fabulous! I used Tony's cajun seasoning and had to use corn sryup/brown sugar because I was out of honey. Wow...all my kids complemented on how good it was!

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  61. ****Copywrite Infringement Notice****

    I believe your content has been stolen...Does this look familiar?

    http://www.justapinch.com/recipes/main-course/pork/honey-butter-pork-tenderloin-2.html?p=2

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    1. Wow, thanks for letting me know! I will look into this. I appreciate the heads up!

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  62. There is another picture and recipe exactly the same as that one...must be a good recipe, everybody seems to be heisting it

    http://www.justapinch.com/recipes/main-course/pork/honey-butter-pork-tenderloin.html?p=11

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    1. Again, thank you so much for letting me know! I don't understand why people do that. I don't mind if they link back to me and credit my photo, but to just blatantly steal it with no credit is not acceptable.

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  63. Delicious recipe and so easy! Will be making again tonight.

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  64. Can't wait to try this since we love pork tenderloin!

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  65. I have never cooked a tenderloin before so this was my first experience. Mine was 2 1/4 lbs. so I adjusted the honey & butter accordingly. Turned out perfect! Thank you so much!!!

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  66. I don't have a tenderloin and don't want to go to the store...however, I do have boneless country style ribs (I have a lot of them and am looking for something else besides BBQ). This recipe should work with some little tweaks, right?

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  67. I made this for dinner tonight! WOW, it was so moist and flavorful. I'll be making this again...soon!

    Sheila from Virginia

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  68. This was the most tender, moist, and delicious pork I have ever had. I was also concerned about it not being done, but I trusted the recipe and I'm so glad that I did! It was PERFECT! Thank you so much for the recipe!

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  69. I have to say this recipe sounds so good and I can not wait to try it. As I read this recipe for the first time just now, I thought it meant to melt butter and honey in one pan and brown pork in another. But then, as I read further, I did not see it come back together. Re-read it again and still wasn't sure. I didn't think you would brown it in with the butter/honey. Because the high temp of searing would burn the butter. I think when I try it I will do as you did: Sear it in one pan then add the honey/butter afterward and bake it.
    Like the others, the cooking times struck me odd. Pork needs to be cooked well and it is my experience that it is best cooked slow for a long time inorder for it to be tender.

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  70. This was the best. Great for company, can be made in 30mins, while you make the sides and set the table.

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    1. Masnmo, what sides did you make with theis...looking for veggies fit for company:)
      Thanks,
      MAC

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  71. Delicious! After reading that the butter may burn, I added a tsp of olive oil, and it did just fine. Will be making this a lot in the future. I had a 2 1/2 pound tenderloin so a pound more than the original recipe, just cooked it ten more minutes (so 30 total @375) and it was perfect.

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  72. Hi! I have your honey butter pork tenderloin on my weekly meal planning blog this week. I have linked to your recipe. I can't wait to try it.

    Sara
    www.mommawithaplan.blogspot.com

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  73. Tried it tonight and I had to come back and tell you amazing it was. I followed the recipe exactly, leaving my pork in the oven for 20 minutes as it was a thicker piece. This will totally be in our rotation. Absolutely wonderful.

    Sara
    www.mommawithaplan.blogspot.com

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    1. Awesome! Glad it turned out well. :)

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  74. WOuld liek to make this for my husbands birthday .... since its still August Id love soem summery side dish suggestions! Help! Thanks, Melissa

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  75. Amazing! We make this quite frequently now. LOVE LOVE LOVE!!!
    btw... We like it even better when agave is switched out for the honey. Yummy!

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  76. I liked it! I browned the pork in 2 T of butter and 1 T of honey and then transferred with a bit of water into the oven to finish cooking. In the pan with the browning liquids, I added the remainder of sauce (I had doubled it) and a few red pepper flakes to balance the sweetness of the honey. I added only 1 c of water - I did not double it.

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  77. Tried this tonight with bourbon instead of water and doubled the sauce...outstanding!!

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  78. do you cover the pot when you put it in the oven?

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  79. I didn't find this confusing AT ALL and I am in no way an experienced chef! Mine is in the oven right now. I added some garlic to the sauce before browning. I don't have an ovenproof pan so I might make a new batch of sauce. It smells amazing though!!!!!!!

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    1. Glad you didn't find it confusing! :) I hope it turned out well.

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  80. This is probably a dumb question, but you baked it uncovered - right?

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    1. Not a dumb question. :) You do bake it uncovered.

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  81. Made this last night... very very good! My husband called it Downtown... meaning top rating!! Thanks for sharing!

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  82. I'm laughing at the hilarity of the confusion. It's like no one is reading the recipe. OMG!

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    1. I kind of feel the same way. ;)

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    2. Just made this tonight and it was a huge hit! Followed the recipe and it was very easy!

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  83. Best pork tenderloin I've ever had!! My husband and I like spicier food so I loaded up on the cajun seasoning. This recipe was super easy, and incredibly delicious. This is fast becoming a staple in our house!

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  84. I just love finding recipes on pinterest. I can't wait to try this. So happy to have found your blog and am now your newest follower. When you have a chance come by and check out my blog www.questfordelish.blogspot.com

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  85. I made this recipe last night and it was a huge hit! I didn't follow the directions to a t, had to make a couple changes to fit what I had on hand... I didn't have an oven-safe pan, so I made the honey butter in a large skillet. Rubbed my tenderloin down in cajun seasoning and black pepper as suggested. Then browned the tenderloin on each side in the honey butter. Transferred the tenderloin to a glass baking dish and popped it into my preheated oven at 375 for 35 minutes. I do not recall the poundage of the tenderloin that I used, however. I then added the 3/4 cups of water to the honey butter that I used to brown the tenderloin and let it simmer until the tenderloin was finished cooking. Sliced and poured the honey butter over the tenderloin. SO SO SO good!! Paired it with white rice and steamed carrots. Cannot express how well carrots went with the tenderloin!

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  86. wonderful! Made it tonight, got rave reviews!

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  87. I've made this twice already, and its on the dinner menu again tonight! Love this recipe.

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  88. I do not have any Cajun seasoning. Could someone suggest a combination of spices I could use to avoid having to buy specifically Cajun seasoning? Thank you.
    Anxious to try this...sounds yummy!

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    1. You could substitute with Season-all and a bit of red pepper. Cajun seasoning is typically a combination of red pepper, black pepper, paprika, oregano, thyme, a little sugar.

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  89. HI LBR, my name is Maria. This is an amazing recipe. I love it. Actually, I love all your recipes, so much that I would like to try this one and featured on my blog, but giving the link back to here and the full credit to your site and name, as the original source, as I always do with everything I publish. Thank you very much for your time, kind consideration and for the excellent recipes you bring to us.
    Email mary11637@yahoo.com

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  90. Just made it and found the directions pretty easy to follow. Delicious!!!

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  91. that is what makes cooking fun,adapting the recipes to your likeing,my roast is about 4lbs,so I adjust the ingredients to fit.and take it from there,

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  92. What size tenderloin did you use. I used the same amounts of ingredients but I used a little tenderloin and it was really sweet.

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  93. I made these with 4 thick pork chops followed the exact directions and hubby loved them

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  94. This looks so good. I've never cook one and was just recently thinking about trying it out for the holidays. Wish me luck.

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  95. nummy!!!!!!!!!!:):):):):)

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  96. Excellent and easy to make!

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  97. Cooked this for New Year's Day...absolutely delicious and super easy. Thanks!

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  98. thanks for sharing.

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  99. I made a version of your tenderloin for dinner tonight. I had seen it on Pinterest a few weeks ago. We really liked it!

    http://travisandrhiannon.blogspot.com/2013/01/dinner-tonight-honey-butter-pork.html

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  100. This sounds delicious ~ just wondering if this can be done in the crock pot after browning all of the sides? Thanks!

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  101. I have made this recipe several times. It is officially my very favorite way to make tenderloin. Directions were very clear and easy to follow. I use my cast iron frying pan so it easily goes from stove top to oven. I load up on the cajun for extra spice, add a little thin sliced onion to the browning step and add 1 extra Tbl of butter and honey each before I put it in the oven and it turns out perfect every time! I have never had it burn. The honey and butter brown to perfection! Thank you so much for this recipe!!

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  102. Great recipe. Sharing to my blog...

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  103. Is this alright for the crock pot?

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  104. After browning the tenderloin with the honey and butter, I added one half a can of beer (Your choice of flavor, but a honey wheat is great)before I placed it into the oven.....awesome!!!!! Nothing burned!

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  105. Made this tonight and I loved it! I came back for the end pieces I left in the pan and so did my husband! Thanks!

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  106. My 3rd time making this recipe in the past month... I use an iron skillet for stove top and oven. It works perfectly!

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  107. This pork loin is AMAZING! I made this for my husband today for a Valentine's Day dinner! Unbelievable! Melt in your mouth! Thank you for a wonderful recipe! <3 Misty

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  108. I made this exactly as written - which is unusual for me - and it was perfect. I will definitely make it again.

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  109. I made this for dinner last evening & it was wonderful My husband said it was the best pork tenderloin he had ever eaten! I used the built in meat thermometer to my oven to solve the "how long to cook" problem others have had. Once it hit 160 degrees I knew it was cooked and that took about 25 min. I will make it again but next time I think I will season the tenderloin as per the recipe and then sear it in a little butter/olive oil mix. I will make the honey butter and baste the roast with it before I put it in the oven and continue basting with more honey butter as it cooks. Even though we both loved the original recipe, the honey butter was a little darker & more caramelized than I would have referred. Thanks for a great recipe!

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  110. Anyone ever try this on chicken? Just wondering how it came out...

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  111. I followed the recipe but in the end made a rue to add to the sauce to make it a bit thicker and it was amazing.

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    1. I paired it with your recipe for Rosemary Garlic Red Potatoes. I took a pic but don't know how to post it.

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  112. I loved this recipe! I will say that I think the problem here might be people do not understand the difference between a pork tenderloin and a pork loin, because the recipe is right on for a pork tenderloin!

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  113. OMG this is so good...my husband does not even like pork roast and he said this is amazing. I put a little cornstarch in the water to make the gravy a little thickerbut that was all I did differen then the recipe turned out great....thank you maybe I will add someapplr pieces next time tum:)

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  114. Made this tonight for dinner. Used Joe's Stuff seasoning because I did not have Cajun - used about 2 Tablespoons to coat, otherwise followed recipe exactly. Turned out very well! I will definitely be making this again!!! Those who did not understand the recipe were just not reading. The instructions are very clear.

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    1. Btw, I had a large tenderloin (from Costco). I browned 20 minutes on stove and cooked 15 in oven and it was perfect.

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    2. Yes, the instructions are very clear. But that doesn't mean it's foolproof as we all have different stoves and pans. Refrain from putting others down. There are MANY reasons something may not turn out well, including humidity and elevation. There, I've given you 4 reasons that have nothing to do with one's reading ability.

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  115. How can you make this in a crockpot?

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  116. I DID THIS IN A CAST IRON FRYING PAN. yum!!!! (also, I browned the meat at between low and medium- I usually brown things at medium high.

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  117. I made this for my family and they all loved it! Thanks for sharing a great recipe!!
    PS - I followed the recipe to a T, only added sone garlic powder and onion powder when seasoning the pork.

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  118. Has anyone tried this in a crockpot? This has been ask several times, I would think you could, after browning, put on low??

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    1. I would be afraid of overcooking it and turning it into shredded pork in the crockpot. It didn't take long to bake.

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  119. This was EXCELLENT!! No changes at all.

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  120. Well, I did not "over think" the recipe as one person suggested and I did "just follow the directions" as another person said. (Why are people so condescending?) Yet, I did encounter a problem for which I'd love suggestions from kind people.

    I had no problem with burning on the stove top--success in that area. But when I put it in the oven, after about 10 minutes I began to smell a burn. I took it out at 15 minutes and the "sauce" was not salvageable. The sauce was burnt but the pork was great and we ate it without the additional sauce. Still, I'm wondering what I could do to prevent the burn.

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  121. Easy and delicious! My favorite combination!

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  122. This was good, except I added another tablespoon of honey while I was reducing the sauce and added 1/2 cup of water instead of 3/4. I also added a few pinches of sifted flour to thicken the sauce (i didn't have any cornstarch). Overall it was good. I will cut down on the pepper next time.

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  123. I just made this for dinner and it was amazing. I had a pack that came with 2 1.5 lb tenderloins, so I upped the butter to 6 tbs, the honey to 4 tbs and roasted it for about 35 minutes. It came out super moist and tender. This was a huge hit and I'll definitely be making it again.

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  124. Can you use an easy carve pork leg with this reciepe???

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  125. I did this with a small pork fillet . . . . . . . reducing everything by two thirds. OMG - AMAZING!!! Will try with chicken breasts too.

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  126. Very greasy "sauce".....not sure what I did wrong, but the butter just separated from the honey even after simmering for five minutes or longer.

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  127. Don't you just love when you find a fabulous recipe and want to share it. Then you get all the non common sense haters that want to tell you how you have basically ruined their life because they can't follow a recipe or think outside the box? Gotta love the haters!

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    1. Ha! Yes, that does seem to be the case sometimes. I certainly don't mind helping people troubleshoot, but sometimes people have very ugly things to say as they hide behind their computers. ;)

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  128. Made this for Valentine's dinner and again this evening!! IT IS FANTASTIC!!!
    Thank you for a wonderful recipe!

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  129. Thank you so much for this recipe!!! I made it last weekend for the hubby & he absolutely LOVED it he did dishes :o
    I saw you have a pulled pork recipe & i'm missing some of the ingredients needed to make the pulled pork using that recipe. the hubby really wants pulled pork but loves this recipe & i was wondering if I can make pulled pork using this recipe but in a crock pot ? ~Chris~ :)

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  130. How long would this go in the crockpot for? Other people said put on low but not for how long. Thanks! can't wait to try!

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  131. I have made this several times....a HUGE hit with my family....one of the easiest recipes I have ever made! Thank you for sharing.

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  132. This 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!!!

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  133. This was so good and easy to make. I used a pork sirloin roast as it was all I had (~2.5-3lbs), so I increased the oven time to roughly 35 minutes. Replaced the water with honey bourbon for the reduction, OMG!

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