I'm not a huge fan of pork tenderloin. I can never seem to cook it right, it's either undercooked or overcooked and often times doesn't have great flavor. The husband picked up a pepper bacon pork tenderloin which sounds fabulous as is however it screams too salty for me. What's an easy way to offset the salty? Add some sweet to balance it all out. Enter that sweet yellow plastic container in the shape of a bear, Honey. It turned out very well and was great reheated the next day.
1 1/2 pound (approximately) pork tenderloin
3 tablespoons butter
3 tablespoons honey
3/4 cup water
Begin but melting down the butter and honey over medium high heat in an oven safe pan. Once mixture is melted add your pork tenderloin and sear for 5 minutes on each side. Carefully place pan in oven at 350 degrees for approximately 15 minutes (you'll need a meat thermometer to check for 165 internal pork temperature). When pork is safely at 165 degrees remove from oven and place tenderloin on a serving dish to rest. Place the pan back on the stove and add water to cook down the remaining juices into a glaze. Cook over medium high heat. Slice tenderloin prior to serving and pour glaze over top. Enjoy!
* Don't have an oven safe pan to use? No worries, neither do I. Sear off tenderloin as mentioned above and place pork as well as honey mixture to an oven safe dish to continue cooking. Once at appropriate temperature, remove tenderloin to serving dish and place juices back into your original pan to cook down.