Wednesday/Thursday dinner: Honey-thyme pork tenderloin

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Everything was going together nicely.

It was supposed to rain, so I opted for a two-stage pork tenderloin recipe by Kerry Saretsky at Serious Eats that started on the stovetop and moved to the oven. It was all going well. The pork was browning nicely and the quinoa in another pan on the stove was fluffing well.

Then the power went out. Sonsabitches.

A storm that trashed Syracuse’s eastern suburbs and contributed to a car accident that killed seven in nearby Cortland County, knocked out power to about 1,000 customers in the Western ‘burbs. My gas stovetop was still pushing flame, but the oven was out. The Wife suggested finishing the pork on the grill when rain lifted. Unfortunately, the electric opener is our only access to the inside of the garage where our grill resides.

IMG_3357So, the pork was stored for the next night and I had a gigantic bowl of cereal for dinner.

With most of the work done, picking up from where I left off was not tough. I let the pork come up to room temperature before doing much with it. The honey butter needed to liquify before I could spoon it over the meat. The deglazing liquid added some depth to the sauce before it all went into the oven.

WHAT WORKED: Improvisation.

WHAT DIDN’T: The wherewithal of the power grid.

WHAT DID THE WIFE SAY: The Wife had a rather lousy day at work and didn’t really contribute much on the state of dinner when it was finally finished.

WILL IT MAKE ANOTHER APPEARANCE: I’d like to make it on one evening at some point instead of two.

Honey-thyme pork tenderloin
Adapted from Kerry Saretsky at Serious Eats

  • 1 1/4 lb. pork tenderloin
  • Kosher salt
  • Freshly cracked black pepper
  • 2 tbsp. olive oil
  • 3 tbsp. fresh thyme
  • 1/4 cup thyme or lavender honey (JARED SAYS: I used regular clover honey.)
  • 1 tbsp. unsalted butter, room temperature
  • 1/4 low-sodium organic chicken stock

Preheat the oven to 375°F. Take the pork out of the fridge 15 minutes before you want to use it. Pat it dry with a paper towel, and season the pork liberally on all sides with salt and pepper. Heat the olive oil in a skillet over medium-high heat. When the oil shimmers, sear the pork until golden brown on all sides, about 3 minutes per sides, or 12 minutes total. Take the pork out of the pan, and add the chicken stock. Scrape up all the brown bits from the bottom of the pan, and reserve the sauce.

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While the pork is searing, whisk together the thyme, honey, and butter until completely incorporated. Season the mixture with salt and pepper. Carefully rub the mixture all over the outside of the seared pork.

Place the honey-ed pork on a foil-lined rimmed baking sheet that has been lightly oiled. Use a spoon to pour any of the honey mixture that runs off the meat back on top of the pork loin. Pour the chicken stock from the searing pan into the baking sheet. Roast the pork in the oven until the pork reaches an internal temperature of 145°F. Take the pork out of the oven, tent with foil, and allow to rest for 10 minutes. Slice into medallions, and serve with the pan sauce and a few extra sprigs of fresh thyme.

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