
How To Make Honey-Glazed Pork Tenderloin | Amanda Freitag

Clinton Kelly's No-Bake Banana Toffee Pie With Pretzel Crust + R…

Sheet-Pan Meal: Korean-Style Chicken & Veggies + Remember The Ti…

Jason Biggs' Wife Jenny Mollen Adorably Crashes His Interview Wi…

Cherries Wild Host Jason Biggs On Wife Jenny Mollen: I Keep Her …

How To Make a "Pari"rita | John Cusimano

How To Make Moroccan Donuts (Sfenj) With Orange Zest, Honey + Pi…

See Inside The Closet Of Missy Elliott + Jay-Z's Stylist | June …

Michael Peña: "Tom & Jerry" Director Tim Story Hired Puppeteers …

Celebrity Stylist June Ambrose's Words Of Wisdom On Clothes Gett…

Spring Cleaning Tips For Pets That You Might Not Know | NatGeo W…

How To Make Pulled Chicken Paprikash with Egg Noodles | Rachael …

Jason Biggs On Hosting The New Game Show "Cherries Wild" + Rach'…

Rachael Shares Update On Muttville Senior Dog Rescue + February …

How To Make Italian Baked Eggplant with Parmesan (Melanzane di P…

"Superstore" Star Lauren Ash Opens Up About Series Coming to End…

Luxe Deals From Rue La La: Cashmere Pashmina, 18-Piece Towel Set…

Rach's Rotisserie Chicken & Egg Noodle Casserole + Michael Peña …

Board and Batten Wall Trend: How To DIY a Removable Board & Batt…

Freddie Prinze Jr. On Call From Brian Austin Green That Convince…

How To Install Removable Sconce Light Fixture With Velcro (No Dr…
A quick lemon-honey marinade doubles as a glaze to transform lean pork tenderloin into a tasty main dish in this easy recipe from "Chopped" judge and chef Amanda Freitag. Serve it with her easy mustard sauce to pump up the flavor even more.
Suggested Side Dishes:
Garlicky Mashed Potatoes & Parsnips
Ingredients
- ½ cup honey
- Juice of 1 lemon
- 1 tablespoon Worcestershire sauce
- ½ tablespoon smoked paprika
- 1½ to 2 pounds pork tenderloin
- Kosher salt and cracked black pepper
- 2 tablespoons grapeseed oil
Yield
Preparation
Preheat oven to 375˚F.
For the pork tenderloin marinade, in a bowl, whisk the honey, lemon juice, Worcestershire, and paprika. Add the pork tenderloin, turn to coat, and marinate for at least 15 minutes or overnight.
Remove the pork tenderloin from the marinade and pat dry. Season with salt and pepper. Heat the oil in a large skillet over high heat. Add the pork and sear, turning, until golden brown on all sides. (You may need to sear the tenderloins separately, depending on pan size.) Brush the honey marinade liberally on all sides of the seared tenderloin, then place the entire pan in the oven for 8 to 10 minutes. Roast until the pork registers 145°F on an instant-read thermometer. Transfer to a cutting board, cover loosely with foil, and let rest for 5 minutes.