- 2 1/2 tablespoons salt
- 1 tablespoon dried oregano
- 1 tablespoon paprika
- 1 tablespoon red chili powder
- 1 tablespoon ground black pepper
- 1 pork tenderloin (about 1 to 1 1/2 lbs)
- 4 tablespoons butter
- 2 tablespoons honey
- 1 tablespoon cajun spice (from above)
- 1/2 cup water
|Calories300Calories from Fat150|
|% DAILY VALUE|
|Calories from Fat150|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Katy 21 days ago
Great flavor, not a lot of sauce though.
Thomas Bernhart 15 Nov 2018
After searing in honey butter mixture, it really didn’t need more than 15 minutes in the oven.
Jennifer Keith 31 Jul 2018
This was very delicious. I really like the sauce but doesn't thicken too well.
penni p. 18 Jul 2018
just finished this for dinner. EXCELLENT!!!! Will definitely be making this again
Michele-Thema Benjamin 15 Jul 2018
Yummy! I halved the black pepper and added cayenne... ouch!
Hi Eddie 21 Jun 2018
I’ll give it 5-stars even though I over reduced the sauce at the end, causing the butter to clarify and the honey to turn into a sweet and spicy tar like substance. However, the tenderloin was outstanding and would have even been more outstanding had I paid more attention when reducing the sauce. The recipe was easy and qiuck to prepare. It’s a sure keeper.
Jordan Moore 1 Mar 2018
Easy and gave meat great flavor
Serena H. 12 Jan 2017
I love this recipe but any tips on how to prevent the butter/honey from burning? I also skip making the spice mix and use Tony Chachere's Creole Seasoning. It makes the recipe super fast and easy to prepare for a weeknight dinner.
James Armstrong 17 Mar 2016
This came out really, really well. Incredibly juicy and flavorful. Will definitely make this my new go to pork tenderloin recipe!!