- 4 tablespoons butter
- 2 tablespoons honey
- 1 1/2 pounds pork tenderloin, trimmed
- 1/2 tablespoon cumin
- 1/2 tablespoon cayenne pepper
- 1/2 tablespoon red pepper flakes
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 3/4 cup water or white cooking wine
1. Preheat oven to 375 degrees. In an ovenproof pan, melt butter
& honey over medium heat
& honey over medium heat
2. Season all sides of pork tenderloin with cumin, cayenne pepper,
red pepper flakes, black pepper, & salt
3. Brown each side for 5 minutes in the honey
butter on low
heat so the honey butter does not burn
4. Place pan in oven & roast uncovered at 375 degrees for 15 - 20 minutes or until tenderloin is no longer pink inside
5. Use food thermometer needed
6. Remove pan from oven & transfer the pork to a plate. Cover with foil & let rest
7. Add water or white wine to the pan & stir over medium heat. Simmer for about 5 minutes, until sauce is slightly reduced
8. Slice pork at an angle & drizzle sauce over top to serve
9. Pairs well with peach & pear salsa
Plate Finished Product
Top with Peach & Pear Salsa
STORY BEHIND THE DISH
Fall is here & even though it is still 90 degrees outside in October I figured it time to cover the BBQ & start bringing the cooking back indoors. This pork tenderloin was really a last minute creation when my friend & I decided to do a last minute dinner I said I had a pork tenderloin and she brought over a peach, a pear, & a jalapeno. We put it all together & created this delicious dish.
MODIFICATIONS
This pork tenderloin can be served with or without the peach & pear salsa. Other topping ideas would be a citrus salsa. I mango salsa. or just a regular fresh tomato salsa. Great side dishes would be garlic mashed potatoes or red smashed rosemary baked potatoes.
