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  • Writer's pictureNona Spillers

Herb Crusted Honey Glazed Pork Tenderloin

Making this recipe with whatever dried garden herbs you have handy is the best. Thyme and rosemary are a classic combination - but if you have sage or tarragon, swap them out or add them in! Using honey strained from our Native Pecans in Honey means the glaze has a little nuttiness. You can toast the pecans on a pizza pan for the last 5-8 minutes if you like them crisp or simply serve them raw for a sweet beginning to a delicious meal. If you don’t have nuts in honey - use plain honey - it’s equally delicious.


1 Pork Tenderloin


For the Rub

1 tsp Paprika (smoked or sweet)

1 tsp Garlic Powder

1/2 tsp Onion Powder

2 tsp Dried Thyme

2 tsp Dried Rosemary


For the Glaze

Salt & Pepper, to taste

4 cloves Garlic, minced

1/4 cup Honey, from Texas Sassy Bees Pecans in Honey if possible

3 Tbsp Tamari

1 Tbsp Dijon or Spicy Mustard


Rinse and pat dry the tenderloin place in an oven-able dish.

For best texture and even flavor - grind the thyme & rosemary in a coffee grinder or food processor. Add herbs to the remaining rub ingredients and stir to combine. Coat all sides of the tender in rub. Put in oven-able dish. Let sit for 30 minutes on the counter or refrigerate until ready to roast.


In a small mason jar, mix the glaze ingredients. Shake vigorously.

Heat oven to 375. Sear all sides of tender in a cast iron or nonstick pan. Put tender back in baking dish. Pour half the glaze over and finish in oven. Watch to be sure top of roast doesn’t burn. Use a foil tent over top of tender if desired once roast reaches desired brownness. Add 1/2 of remaining glaze midway through cooking, if desired. Internal temp should be 165. Roughly 20-30 minutes depending on size of tender. You can remove roast a smidge early and allow to reach the last 5 degrees on the counter. Slice and finish with a drizzle of glaze and a few honey covered pecans - whole or chopped.

Excellent served atop a big garden salad or over polenta. Consider adding some mushrooms mid way through roasting and coating with glaze.


I promise next time I make this I'll shoot a photo. It's always smells so good, my dinner crowd is waiting and I forget the photo shoot!

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