- 2 pounds pork tenderloin
- 1/2 cup honey (preferably raw)
- 1 teaspoon garlic powder
- 1 teaspoon salt
PER SERVING *
|Calories400Calories from Fat80|
|% DAILY VALUE*|
|Calories from Fat80|
|% 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.
Christa P. 24 days ago
This will be the fourth time. LOVE it, added it to my standard collection
Alex 26 days ago
Great, the trick is the basting!
Aaron 24 Sep
Good idea. Terrible instructions. Cooked according to directions and temperature was 95 degrees after fifteen minutes. Pork is supposed to be cooked to 145 degrees. had to increase the temperature and cook a lot longer. then juices ran out of pork and mostly washed all the honey off. Will not be attempting this recipe again.
Collins 24 Sep
Great and really easy
Lynne Fithian 18 Sep
The pork leaked out a lot of fluid during the baking phase and the honey became diluted in the liquid. I had to baste it a few times once I put it under the broiler once the liquid thickened up. They didn’t come out crispy at all. We’re kind of tough with 10 min under the broiler.. Honey and brown sugar mixed may make a crispy topping. As the recipe is, I wouldn’t make it again.
Judy K. 16 Sep
Wii not make again. Followed direction to a tee. Raw honey rolled off, had to bake longer than 23 minutes. Lowered rack & placed broiler on lower setting, smoke filled the house.
Peg G. 21 Jul
It turned out great I had to adjust the timing a little but I'd definitely make it again.
David Neal 1 Jul
Fantastic! I may use peaches next time in place of honey.
Adrian R. 27 Jun
kids and wife loved it , very easy to make and clean up after
Lori Sincavage 19 Jun
Delicious! Worth keeping this recipe
Leah 8 Jun
Took an extra 5 minutes to cook even though my tenderloin was only 1.2 lbs. Otherwise was juicy and tasty.
Ryan McBee 5 Jun
Fast, easy, and delicious recipe!
Becca Muldrow 25 May
My husband and I absolutely loved this recipe, he keeps asking me to make it again. That could possibly be because I transformed this dish a little bit! I cut the tenderloin into medallions and wrapped them in bacon!!!! Best pork we’ve ever had! I’ve only made it once so next time I will do it differently by making sure the bacon doesn’t go over the top of the medallion, and adding most of the honey mixture after the meat is almost done cooking. I had to scrape off what was on top and replace it because the bacon grease had pooled onto the top of the medallion. Then at the end I did a few minutes of broiling in the oven to get the honey to glaze better.
Roy 22 May
Great tasted wonderful
Melanie 11 May
moist, could be more flavorful
Agnitta Caudell 30 Apr
It was dry and all the honey ran off to the side of the tenderloin.
Salvina F. 28 Mar
very good and crispy thanks
Alta Byers 24 Mar
Had to make a couple adjustments...added pepper to both sides, also drizzled extra honey before switching to broiler, not really a “crispy” pork but it did taste good
Pip Holt 20 Mar
it tasted pretty good but the honey ran off. not sure if ill make it again
Bree 17 Mar
Have already made it twice! We enjoyed it alot. We had bought less than a lb and it wasn’t enough. So we made it agein but with more meat. Delicious with Swet potatoe mash and or shaved bussels with bacon. Also, the second time i put extra honey; it was soooo gooood.
Sandra Estle 12 Mar
honey ran off. not sure how other people for it to turn out. was juicy
Florencia Vinzón 1 Mar
It was great! I add more honey when i flip the pork..it gave a plus
Teresa K. 22 Feb
Great, didn’t use honey but topped with chinese plum sauce
Maritza 9 Feb
Fast and easy and yummy!!
Kidd 8 Feb
The honey came off of the meat and didn’t leave much of a flavor, but the portion of flavor that it did leave tasted great!
Darlene 7 Feb
.The Honey poured off and the meat had no flavor.
April 28 Jan
Absolutely delicious. Even my pic Cry eater had seconds.
tchaump . 24 Jan
Really simple and delicious. When it was time to broil, I wrapped the tenderloin in the aluminum foil, just leaving the top exposed. This minimized the honey run off I saw in other comments and gave it nice crust on top. My kids destroyed it and asked for seconds. That’s five stars in my book.
Kate Lavallee 22 Jan
I cooked it for s little less time because I used medallions, turned out great!
Alison Sharkey 29 Nov 2017
Cooked it longer and watched it under broiler until it was caramelized