Lemon Honey Pork Tenderloin
This pork may be cooked on the grill.
Cook it in a pan, though, to catch the juices.
Lemon Honey Pork Tenderloin
2 pork tenderloins (about 1 pound each)
1 lemon
2 tablespoons butter
2 teaspoons dried tarragon (or 2 tablespoons fresh)
2 cloves garlic (about 1 teaspoon minced) 1 teaspoon salt
1/2 to 1 teaspoon freshly ground black pepper
2 to 3 tablespoons honey
  1. Heat oven or grill to 425°.
  2. Grate the zest from the lemon. (Or, substitute 2 tablespoons bottled pasteurized lemon juice)
  3. Mash it in a bowl with butter, tarragon, garlic, salt and pepper.
  4. Combine the juice of the lemon with the honey.
  5. Spread the pork with the butter mixture.
  6. Put the pork on a roasting pan and place it in the oven for 15 minutes.
  7. Turn the tenderloins over, then drizzle the honey-lemon juice mixture over them.
  8. Cook 5 minutes, and remove the pan from the oven, tipping it this way and that to dissolve any honey that may be about to burn. If there are dark patches on the bottom of the pan that look as if they might burn, add a few tablespoons of water.
  9. Cook 5 minutes more, or until the internal temperature of the pork is 155°.
  10. Remove from oven and let sit 5 minutes. Slice and serve with pan juices, plus rice and asparagus, if desired.
  11. Makes 8 servings.
The original recipe said to server over rice. Since this is a Low-Carb no-no, I leave it out.
Approximate values per serving: 183 calories, 7 g fat, 81 mg cholesterol, 24 g protein, 6 g carbohydrates, 0 fiber, 353 mg sodium, 33 percent calories from fat.
Recipe courtesy of:
Pam Spaulding/(Louisville, Ky.) Courier-Journal