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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Pork Recipe

Honey-Thyme Pork Tenderloin

    (Photo below)
Pork-2005
Ingredients  
1 2-pound pork tenderloin
  salt and freshly ground black pepper
2 tablespoons olive oil
 
Honey-Thyme Glaze:  
2 tablespoons red onion, minced
1 tablespoon tomato paste
1/2 cup cider vinegar
2 teaspoons dry thyme
1 bay leaf
3 tablespoons honey
  freshly ground black pepper to taste
 
Preparation
Trim pork tenderloin of excess fat and season with salt and pepper. Heat olive oil in a saute pan and sear the tenderloin on all sides over high-heat. Remove and place in a roasting pan. Return the pan to medium heat and add the minced onions, briefly saute‚ and then stir in the tomato paste; cook for 1 minute. Add the cider vinegar and stir to release any particles sticking to the pan. Add dry thyme, honey, bay leaf, and freshly ground pepper. Reduce heat and simmer for 3 minutes. Remove from heat and allow glaze to cool slightly. Spoon or brush glaze over seared pork. Place in a 325-degree F oven until internal temperature reaches 160 degrees F.

Yield
4-6 servings

Look for "Fresh from Florida" ingredients at your grocery store.

Honey-Thyme Pork Tenderloin

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