Smith's Chef Jeff Jackson joined us with a recipe for Honey and Garlic Roasted Pork Tenderloin.
For the Pork:
1-2 lb. pork tenderloin
2 Tbsp. butter
2 Tbsp. canola oil
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. kosher salt
1 tsp. black pepper
1/2 tsp. smoked paprika
1 tsp. dried thyme
1 tsp. dried rosemary
For the Sauce:
1/2 c. honey
1/2 c. brown sugar
1/2 c. soy sauce
1/2 c. orange juice
1 Tbsp. garlic, minced
1 Tbsp. cornstarch + 2 Tbsp. water for slurry
1. Preheat your oven to 400. Remove any excess fat from the pork and then prick it several times with a fork.
2. Add the garlic powder, onion powder, salt, pepper, paprika, thyme and rosemary in a small bowl. Mix to combine. Spread and rub this mixture into the pork and let sit at least 30 minutes or overnight in the fridge.
3. Preheat a saute pan over med-high heat and then add the butter and oil. Once the butter has melted, brown the pork on all sides. Remove the pork from the pan and place on a parchment covered sheet pan and place in the oven to roast for about 20 minutes or until the meat reaches 150 degrees internal temp.
4. While the roast cooks, add the honey, brown sugar, soy sauce, orange juice and garlic to the same pan you browned the pork in. Cook over med-high heat until it comes to a boil. While it cooks, mix the cornstarch and water in a small bowl with a fork. Add the slurry to sauce and cook continuously stirring until the sauce thickens. Set aside.
5. When the pork is mostly done or during the last 3 minutes of cooking time, turn the oven to broil and brush ¾ of the sauce on the pork. Cook until the sauce is bubbly.
6. Remove the pork from the oven and let it sit for minutes before slicing. Enjoy garnished with the remaining sauce.
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