Honey Butter Pork Tenderloin

Wednesday 7 October 2015

Honey Butter Pork Tenderloin

I found a nice looking piece of Pork Tenderloin in the freezer yesterday and since we hadn't had any pork in a long time I decided to do something with it for our supper today. My husband loves pork and as he hasn't been feeling very well, I thought it would be a real treat for him.  

I love pork tenderloin.  It's like the filet mignon of the pork world . . .  so long as it isn't overcooked.  It's tender and lean and quite adaptable to most flavours.

 Honey Butter Pork Tenderloin

Honey and soy are perfect flavour companions and go really well with pork, and so I knew that I wanted to incorporate them into a type of sauce . . .  not too sweet though . . .  

Honey is a natural sugar . . .  but I am not allowed to overdo that at all (as a Diabetic).  This was just enough with 2 TBS for the whole dish that meant only 1/2 TBS per serving, and not even that if I was judicious with myself on my serving of sauce.

 Honey Butter Pork Tenderloin

I also wanted to get some flavour right into the pork (especially where I wasn't going to be eating much of the sauce myself) and so I created a flavoursome rub that I could massage right into that flesh . . .

Honey Butter Pork Tenderloin

Salt, pepper, cumin, mild chili powder, garlic and cinnamon . . .  all got rubbed in to coat the meat really well.   Then I heated the sauce ingredients . . .  soy, honey and butter in a stove to oven casserole on top of the stove . . .

 Honey Butter Pork Tenderloin

The spice rubbed pork was browned lightly in that mixture and then the whole thing was banged into the oven for a quick roasting.  Not too long, only 15 minutes.  I didn't want to overcook the pork.

Honey Butter Pork Tenderloin

While the roasted pork was resting, I added some water to the pan juices and reduced them to a delicious sauce that was fabulous drizzled over those tender pieces of pork.  

With some mashed sweet potatoes and tender stem broccoli on the side, this was a really delicious dinner . . .  and so simple to make as well.

 Honey Butter Pork Tenderloin

I love it when that happens!  Just so long as you keep your sauce usage down to a minimum, this is not that unhealthy really.  

With the right portion of meat and those tasty vegetables on the side.  This was pretty low GI.

Honey Butter Pork Tenderloin

Yield: 4
Author: Marie Rayner
Honey Butter Pork Tenderloin

Honey Butter Pork Tenderloin

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
Tender pork tenderloin gets a spicy rub and then browned in a soy honey butter mixture. Once it's browned you quick roast it in the oven until it's tender delicious.


For the rub:
  • 1 tsp fine sea salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp garlic powder
  • 1 tsp ground cumin
  • 1 tsp mild chili powder
  • 1 tsp ground cinnamon
You will also need:
  • 1 1/2 pounds pork tenderloin, trimmed
  • 4 TBS butter
  • 2 TBS honey
  • 1 TBS soy sauce
  • You will also need 6 fluid ounces of water (3/4 cup/180ml)


  1. First make the rub by combining all of the ingredients together in a bowl. Cut the pork into 4 large pieces. Rub as much of the rub as you can into all of the surfaces of the pork.
  2. Preheat the oven to 190*C/375*F/ gas mark 5.
  3. Using an oven proof pot, melt the butter, honey and soy together over medium heat. Once the butter begins to foam, add the pieces of tenderloin and brown them all over. Take care not to let the honey burn. If you think it is catching, turn the heat down.
  4. Once the meat is browned all over place the pot into the preheated oven. Roast uncovered for 15 minutes.
  5. Remove from the oven. Place the pork on a plate and tent lightly with foil. Return the pot to the top of the stove. Add the water. Bring to the boil and then cook at a brisk simmer until the sauce has reduced by at least half.
  6. To serve, cut the pork on the diagonal and drizzle some sauce over top.
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