Do I get points for at least starting this post last week? As the world came to terms with what might end up being a pork SHORTAGE in 2013, I honored the pink pig by smothering it with honey, soy and butter. Yum. In my research to find a delicious, easy dinner for my friend and I last week, I came across a honey and butter pork tenderloin recipe. Thinking that it might be just a touch too sweet, I decided that a touch soy sauce would be the perfect balance for the sweet and buttery sauce.
I love pork tenderloin. It is cheap, fast and pretty lean (when not coated in butter), and if you pay attention to what you’re doing and don’t forget about it in the oven you’ll get a juicy and tender protein for dinner.
1/2 stick of butter
2 tbsp of honey
2 tsp soy sauce
1 and 1/2 pound pork tenderloin, patted dry
salt and pepper
1 cup of chicken stock
Preheat your oven to 350 degrees. In a heavy-bottomed, oven-safe pot, melt the butter and honey. Meanwhile, season the pork tenderloin with salt and pepper. Once the honey and butter are melted and hot, add the pork and brown on all sides over medium heat. The honey will start to darken and caramelize, so just watch your temperature. If the honey darkens too much, turn down the heat. Once the pork has been browned, add the soy sauce and mix.
Leaving the pan uncovered, transfer to the oven and bake for 20 minutes or until the internal temperature reaches 150 degrees. No, this is not well done temperature, however when you remove from the oven and cover with foil to rest, the roast will continue to rise and you keep from over cooking it. When you remove the roast from the oven and transfer to a plate to rest put the pot back on the stove over medium heat to make the sauce.
Add the chicken stock to the pan, bring to a boil and stir to remove all of the baked bits from the bottom of the pan. Taste and then season with salt and pepper if needed. Once the sauce has reduced by half it is ready to serve.