07 Mai Pork filet in honey sauce
- 1/4 cup honey
- 1/4 teaspoon ground cayenne pepper
- 1 (1- to 1 1/2-pound) pork tenderloin
- 1 teaspoon kosher salt, plus more as needed
- Freshly ground black pepper, plus more as needed
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 shallots and 2 garlic cloves
- 1 teaspoons finely chopped fresh rosemary + thyme + bay leaf
Arrange a rack in the middle of the oven and heat to 400°F.
Whisk together the honey, vinegar, mustard, and cayenne in a small bowl; set aside.
Trim any silver skin from the tenderloin. Pat the pork dry with paper towels and sprinkle generously with the salt and pepper.
Heat the butter and oil in a large pan, ovenproof skillet over medium-high heat. Add the pork, the shallots, the garlic cloves, and the herbs and cook until well-browned on all sides, turning with tongs, about 5 minutes total.
Place in the oven to roast until an instant-read thermometer inserted horizontally into the end of the pork registers 140°F, about 12 minutes. Place the skillet over medium-high heat. Pour the honey into the skillet and stir to loosen any browned bits. When the liquid begins to sizzle, return the pork and any juices to the skillet. Gently tilt the skillet so that the liquid pools on one side of the pan and continuously spoon it over the top of the pork until the liquid thickens into a syrupy glaze, about 2 minutes. Transfer the pork to a serving platter and pour the glaze over the top. Let rest for 5 minutes. The internal temperature of the pork will rise to 145°F to 150°F.
Cut the pork crosswise into slices. Drizzle with more honey and sprinkle with salt, pepper, and rosemary if using. Serve warm.