Hello all– Hope you had the merriest Christmas celebration. We’re just winding down here with kids in the house til New Years. There’s a high stakes Monopoly game going on in the family room right now. And clutter everywhere. Big fun.
But our big meal for Christmas is Christmas Eve lunch with our parents and kids and my dear friend Jenon– It’s a riotous squeeze to fit around the table, but I get a lot joy out of seeing the people I love the most sitting down to a big meal together.
We filled our plates with whipped sweet potatoes and broccoli quinoa salad, roasted carrots and this pork tenderloin. It was just fine for our lunch together.
HONEY CRUSTED PORK TENDERLOIN (OR
1 medium pork tenderloin (about about 4 pounds)
salt & freshly ground pepper
1/2 cup butter
1/4 cup honey
1/4 cup water
1 tab. cornstarch
In a large skillet, melt the butter and honey, stirring them together. Season the pork literally with salt and pepper.
Set the tenderloin into the hot pan and brown the top side ad bottom for 5 minutes each o medium high heat –be careful it’s not too hot or the honey could burn.
Remove the pork to a baking dish and scrape all the juices from the skillet over the meat.
Put the baking dish of pork into a 375 degree oven for about 30-40 minutes. Best to use a meat thermometer to see when the interior of the pork reaches 145 degrees.
Let the pork sit 10 minutes before you slice it into 1/2″ slices.
While it rests, scrape the pork juices from the baking dish back into the skillet. Heat it to a nice simmer. Shake the cornstarch and water together in a container with a tight fitting lid and whisk it into the hot pork juices unit it thickens, just a minute or two.
Set the hot pork sliced onto a platter and drizzle the sauce over the top. Enjoy!!
All of us set down around the table– It’s one of my favorite moments of Christmas.