Season to Taste

Staff Writer
Pawhuska Journal-Capital

I trust your Fourth of July holiday went off with a bang! After all, none of us truly sit around hoping for a DUD weekend. So, even if the last of your firecrackers have been popped, you can still experience a tasty explosion of goodness right inside your mouth. I guarantee this butter and honey meat dish will turn the eyes of your family into Independence Day sparklers.


You will need anywhere from a 1 ½ lbs. to 2 ½ lbs. trimmed pork tenderloin. The following recipe is for 2 ½ lbs. **Simply decrease the amount of the other ingredients if using less meat. I used my cast iron skillet for this recipe but any heavy oven going skillet will work or you can brown your meat in a skillet and transfer it to a baking dish … whatever works best for you!

In a large cast iron skillet melt 5 Tbsp. butter, ¼ cup of honey, and 1 ½ Tbsp. olive oil. Pan sear the tenderloin on all sides in the melted mixture. (There are two tenderloins inside the package.) When the meat is lightly browned, place the skillet inside a preheated 375 oven for 30 to 40 minutes; depending on how you like your tenderloin cooked. Transfer the meat from the skillet to a large platter and then cover with foil. Next, place the skillet on the stove top and add black pepper and kosher salt and 1/8 tsp. cayenne pepper. Over low heat, gently simmer the honey/butter until the mixture is reduced by about ½. To serve, slice the tenderloin and pass the sauce for individuals to drizzle at will.