4 tablespoons butter
2 tablespoons honey
1 1/2 pounds of pork tenderloin, trimmed of silver skin
Coarse salt and ground pepper
1/4 cup water
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 on
both sides 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.
Place pan in the preheated oven, and roast until pork is just cooked
through, 7 to 10 minutes. For medium rare pork cook until a meat
thermometer registers 140 degrees. Transfer pork to a plate and
cover with aluminum foil.
Add water to the pan, and stir over medium heat to scrape up all
the brown bits. Add any accumulated pork juices from the plate and
simmer until sauce is reduced to about 1/2 cup. Taste and season
with salt and pepper if needed. Slice pork on the diagonal, and
serve drizzled with sauce.