I been afriad of pork for so many years but then I tried Joanie's five-spice-rubbed pork tenderloin &
- 1 teaspoon Cajun seasoning*
- 1/2 teaspoon black pepper
- 1-1/2 pounds pork tenderloin, trimmed
- 4 Tablespoons butter
- 2 Tablespoons honey
- 3/4 cup water
- *I didn't have Cajon seasoning on hand so I improvised with the following:
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/8 teaspoon onion powder
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon oregano, dried
- 1/8 teaspoon thyme, dried
- a pinch of red pepper flakes
Preheat oven to 375.
Mix seasonings and coat tenderloin.
In an oven-safe pan, melt butter and honey over medium heat.
Add the tenderloin and brown each side for a couple of minutes, stirring the sauce frequently to keep it from burning. (If necessary, lower heat to keep honey from burning.)
Place pan in oven and roast uncovered for about 15-20 minutes. You'll want the internal temperature to be at 140.
Remove the tenderloin from the oven, tranfer to a plate, and cover with foil.
Place the pan over a medium and add water. Stir the water to dissolve the brown bits. Simmer for about 5 minutes until the sauce is reduced.
Slice pork and serve with sauce drizzled on top.