This was a really simple pork dish that didn't require any marinating or planning ahead. I used my enameled dutch oven and it got a nice sear before placing in the oven. I did have to cook it a little longer than the directions. I used a meat thermometer as my guide, cooking to 160 degrees. I think that's probably a little overcooked, but since I'm pregnant I don't want to risk eating raw pork! I've read that 145 to 150 degrees is about where you want it. The sauce really made this dish, so make sure to drizzle plenty of it on top.
Honey Butter Pork Tenderloin
4 T. butter
2 T. honey
1.5 lb. pork tenderloin
1/4 cup water
Preheat oven to 375. In a dutch oven or ovenproof skillet, heat the butter and honey over medium heat, stirring to melt butter.
Season the pork with 1/2 t. salt and 1/2 t. pepper and place in pan.
Cook until the underside is lightly browned, about 5 minutes.
Turn pork, and cook until other side is browned, about 5 more minutes. Lower the heat if the honey begins to burn.
Put the pan in the oven, and roast until the pork is just cooked through, 7-10 minutes (I left mine in around 25 minutes).
Transfer the pork to a plate and cover with foil to rest.
Add the water to the pan and stir over medium heat to loosen the browned bits.
Add any accumulated pork juices from the plate, and simmer until sauce is reduced to about 1/2 cup.
Slice the pork on the diagonal and served drizzled with the sauce.