A Fresh Take - Honey Marinated Pork Tenderloin

I have been subscribed to various cooking magazines and forums for years and yet, I always forget to make what I find.



From: Bon Appetit Magazine


I changed it slightly from the original.

2 pork tenderloins
1/3 cup honey
1 tablespoon orange juice
1 teaspoon (or more) fine sea salt 
1/2 teaspoon minced garlic
1 tablespoon olive oil
1/4 cup dry white wine
1 tablespoon finely grated orange peel
1 teaspoon each: thyme, rosemary and sage (I used dried, but fresh is always best)

Place tenderloins in a large ziplock bag, include honey, orange juice and garlic. Sprinkle with salt and pepper. Marinate overnight in fridge.

Preheat oven to 375°F. Heat oil in large ovenproof skillet over medium-high heat. Add pork to skillet. Transfer pork to skillet; reserve marinade. Brown on all sides, turning often, about 4 minutes. Transfer to oven; cook for about 15 – 20 mins, until instant-read thermometer inserted into center of pork registers 150°F. Transfer tenderloins to cutting board; let rest 5 minutes.

Pour reserved marinade into same skillet; add wine. Boil gently until reduced to 1/2 cup, 3 to 4 minutes. Season with more sea salt and pepper.

Mix orange peel, thyme, rosemary, and sage in small bowl for garnish. Cut pork crosswise into 1/2-inch-thick slices; transfer to platter. Pour sauce over pork. Sprinkle with garnish and serve.