Bonnies Pork Tenderloins With Honey And Butter Food

HONEYBUTTER PORK TENDERLOIN

Steps:

• 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.

HONEY BUTTER PORK TENDERLOIN

Steps:

• Preheat oven to 375 degrees F.
• In an ovenproof skillet, heat butter and honey over medium heat until melted.
• Season pork tenderloin with House Seasoning evenly on all sides.
• Brown pork tenderloin on each side for 5 minutes in the skillet with the honey butter. (If honey begins to burn, lower the heat.)
• Place skillet into your pre-heated oven and roast uncovered for 15 - 20 minutes. Check that the internal temperature has reached 160 degrees F.
• Remove skillet from oven and transfer the pork to a plate. Cover with foil.
• Return skillet to stove and whisk in chicken stock over medium-high heat. Simmer for 5 minutes, or until sauce is reduced and thickened slightly.
• Drizzle sauce over top of pork before serving.

PORK TENDERLOIN WITH HONEYED BUTTER

Steps:

• Preheat oven to 375 degrees. In a Dutch oven or ovenproof skillet, heat butter and honey over medium heat, stirring to melt butter. Season pork with 1/2 teaspoon salt and 1/4 teaspoon 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 minutes more. Lower the heat if the honey begins to burn.
• Put pan in the oven, and roast until pork is just cooked through, 7 to 10 minutes. Transfer pork to a plate.
• Add 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 pork on the diagonal, and serve drizzled with sauce.

BONNIE'S PORK TENDERLOINS WITH BOURBON AND BUTTER

Steps:

• PREPARE THE MEAT: Remove any fat and silverskin, or white membrane from the pork tenderloins, rinse and and pat dry. Combine all the ingredients for the marinade, and refrigerate overnight. The next day, remove pork from marinade, discarding marinade. Sprinkle evenly with the kosher salt and a teaspoon of pepper. Melt the butter in a pan large enough to hold the tenderloins, add the seasoned tenderloins. Brown the tenderloins with a good sear, just like my picture. Be sure not to burn the butter. Turn the tenderloins over and brown on both sides. Get them nice and brown. It takes around 20 minutes. Set pan aside to use later.
• COOK THE MEAT: Pre-heat the oven to 375 degrees. Grease an 8 X 11 baking dish. Transfer the browned tenderloins to the dish, and any butter drippings, pour over the top of the tenderloins. Bake in the oven around 30 to 40 minutes until meat is no longer pink in the center. Some may prefer it slightly rare. We like ours done.
• LET IT REST: Remove the tenderloins to a platter and allow to rest tented with foil for at least 5 minutes while you make this delicious pan sauce to pour over the tenderloins.
• MAKE THE PAN SAUCE: Ingredients: 1/2 cup beef or chicken stock 1/4 cup red wine 1 teaspoon minced garlic 1 tablespoon Dijon mustard optional: 1 teaspoon of any fresh herbs you may like, such as rosemary, thyme or 1/2 teaspoon dried. salt and freshly ground black pepper How to do it: Transfer drippings from the baking dish back to the skillet and make a pan sauce. add the garlic, stir for 1 minute, add stock, wine, and any herbs. Bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce the sauce slightly, then whisk in the mustard and taste it for salt and pepper. Pour the sauce over the sliced meat and serve immediately. NOTE: This is a lean cut of meat which means that sometimes there are no pan drippings or few pan drippings, so put a pat of butter in the pan, add the wine and the rest of the ingredients. It will still pick up the flavor.
• TO SERVE: To serve, slice tenderloin 1/2 to 3/4 inches thick at an angle and make a pan sauce with the drippings and the beef broth. Drizzle pan sauce over the tenderloins and serve. Enjoy!

HONEY GLAZED PORK TENDERLOIN

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a bowl, mix the honey, soy sauce, brown sugar, sesame oil, and balsamic vinegar.
• Place the pork tenderloins in a roasting pan, and roast 15 minutes in the preheated oven.
• Remove pork from oven, and baste with the honey sauce. Reduce oven temperature to 350 degrees F (175 degrees C), and continue roasting pork 45 minutes, basting occasionally with the honey sauce, to an internal temperature of 145 degrees F (63 degrees C).