Honey Garlic Pork Tenderloin

1 mediumish pork tenderloin (unless preparing for a large meal, I rarely notice the weight of the meat I am buying. Maybe I should work on this.)

1 clove garlic, thinly sliced
coarse S&P

3 tbsp butter
1 1/2 tbsp honey



• preheat oven to 375º

• score the tenderloin with evenly spaced slits, every 2" or so
• stuff one piece of garlic into each notch
• season both sides of pork with S&P

• melt butter and honey in oven safe skillet or dutch oven
• sear tenderloin in skillet, about 4 minutes per side
• place in oven for 7 to 10 minutes (you want the pork to measure somewhere in the 140–150 range)

• remove pork from skillet, tent with foil to keep warm
• put skillet back on burner.
• over medium heat, add a bit of water and scrape edges of the pan. let sauce simmer and reduce for about 5 minutes, or until desired thickness

• slice pork on the diagonal and serve drizzled with sauce. And still just as good the next day.


Tuesday, May 5, 2009
(The best thing about all the Swine Flu hoopla is that pork is crazy cheap. And tenderloins are always so fast and tasty. Double win.)