Honeybutter Pork Tenderloin

"A Martha recipe that is SOO simple with easy ingredients. Serve with oven roasted sweet potato wedges and steamed broccoli. Cook time includes prep time"
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Baby Kato photo by Baby Kato
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Lori Mama photo by Lori Mama
Ready In:




  • 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 tsp salt and 1/2 tsp pepper and place in pan.
  • Cook until underside is lightly browned, about 5 minutes.
  • Turn pork, and cook until other side is browned, about 5 min more.
  • (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 to 10 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 scrape up all 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.

Questions & Replies

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  1. Totally delish! I made this as stated, except I added about a teaspoon of chipotle pepper powder to the salt and pepper used to season the pork on half of it (left one half as is). That added a nice zing to the recipe for us. Both sides were wonderful - the spicier and the sweeter ones were succulent, tender, moist, and delicious. You do have to monitor the heat to make sure the butter and honey don't burn, but this an outstanding recipe, whether you add a zingier spice or not. We're going to freeze the leftovers to make a stew, and we just know it's going to be superb, because the orignal dish was. Great dish, CC - thank you!
  2. I just made this tonight and it was FABULOUS!<br/>I had a 2 lb Pork Tenderloin (two long, skinny pieces) & cut them up into 3" - 4" pieces so each diner would have his own and to insure the ends would not cook too quickly.<br/>Well ~ after browning the pieces for 5 minutes on each side (there were 5), I tested one and, it was PERFECT!<br/>NOT RED .... succulent and PERFECT ....<br/>So, I just removed & covered the pork while I made the sauce in my LeCreuset according to the directions ...<br/>This dish is a KEEPER!!<br/>Could NOT be easier!<br/>Thanks so much!
  3. Very good! Tender and moist with great flavor! Will definitely make again. I sprinkled each side with fresh cracked black pepper, chiptole pepper and a little garlic salt. I also added a little minced garlic to the butter and honey.
  4. There are no words to describe how good this was!! This will be the ONLY way I cook a pork tenderloin from now on. My whole family raved about it. Thanks for this great recipe!
  5. So delicious, and so incredibly simple. You can't get better than that! This is the way I'll make pork tenderloin from now on!


  1. The pan was wiped clean! There wasn't one bit of meat left! My family snarfed this meat! I followed the recipe exactly, except I used a little seasoned salt instead of regular and I roasted my meat a little longer because it still was a little icy when I started...Anyway, it was delicious and my husband wanted to be sure we got more pork tenderloins in our next meat order because it was so good! Thank you for a yummy recipe for pork!


I live in a small town in western colorado and I love to cook. I have 2 children, one is grown and out of the house, the other is in High School. I love reading, birdwatching, growing pretty flowers, Pearl Jam and Colorado Rockies Baseball.
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