The Honey-Glaze is marvelous on baked or grilled chicken, grilled double-cut pork loin chops or baby back ribs.
Honey-Glazed Pork Tenderloin
Ethiopian Ginger Rice pairs beautifully with the Honey-Glazed Pork Tenderloin.
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Ingredients
- 1 pork tenderloin(pork fillet)
- 1/2cup honey
- 1/4cup water
- 2tbsp soy sauce
- 1tsp garlicgrated to a paste
- 2tsp shallotsgrated to a paste (or 1granulated onion)
- 3tbsp olive oil
- 1/2tsp kosher salt
- 1/4tsp ground black pepper
Instructions
- Preheat oven to 325.
- Rinse and pat dry pork tenderloin.
- Tuck and fold the flap onto itself, (the narrowest end of the tenderloin) securing it with kitchen twine.
- And continue trussing every two inches, with a total of 5 ties, making the tenderloin even in width.
- Rub to generously coat pork tenderloin with 1 tbsp olive oil, season with 1/2 tsp kosher salt. Set aside.
- In a small bowl, combine honey, soy sauce, grated garlic & shallots, (or granulated onion) and black pepper. Mix well, set aside.
- In a oven-safe skillet, over MED-HIGH heat, heat remaining 2 tbsp olive oil until it slightly smokes.
- Add pork tenderloin to skillet, gently rotating it with tongs, lightly browning all sides (about 3 mins total).
- Transfer skillet to preheated 350 degree oven, with a pastry brush, brush tenderloin generously with half of the prepared honey glaze and roast 10 minutes. Brush on remaining glaze, roast 5 minutes, repeat brushing tenderloin with glaze from the pan, roasting for 5 minutes between brushings for a total of 20 minutes.
- Remove from oven, transfer pork tenderloin to a plate, cover with aluminum foil, and allow to rest for 6 minutes.
- Meanwhile, carefully transfer skillet to the stove, add 1/4 cup water, scraping bottom of skillet to lift any caramelized glaze, reduce glaze for 3 minutes to thicken.
- Slice Honey-Glazed Pork Tenderloin at an angle into 1/2 inch slices.
- Serve honey glaze on the side. Serves 4.
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