Disclosure: Your Homestead Gardener is a participant in the Amazon Services LLC Associates Program. I earn from qualifying purchases. This means that if you click on a link and make a purchase, I may earn a small commission at no extra cost to you. Thank you for supporting Your Homestead Gardener!
Honey Glazed Pork Tenderloin
So the other day we were out working on the new chicken coop (ok, let’s be honest, I was just sitting there watching while D worked on the coop lol. Time got away from us and while I knew I had some pork tenderloin in the fridge, I had no idea what to do with it. We have our usual “go-to” recipes for pork that we love, but I wanted something different.
Enter In Artificial Intelligence
I did the unthinkable! I opened my browser to ChatGPT and I offered up a list of the ingredients I had on hand and what we felt like we wanted to achieve. We wanted something sweet, and warm and flavorful. I asked that it create a recipe for our dinner based on these preferences.Β
The Result?
I was quite skeptical that it would produce anything even remotely good. But boy was I wrong. This recipe was shockingly delicious and it was everything we asked for. Sweet, warm, flavorful, and overall incredible. We were floored! Give it a shot, I hope you enjoy it as much as we did!Β
~Happy Baking~
Honey Glazed Pork Tenderloin with Roasted Carrots
Ingredients
- 1 Pork Tenderloin (about 1.5 lbs)
- 1/4 Cup Honey
- 2 Tbsp Worcestershire Sauce
- 2 Cloves Garlic minced
- 1 Tsp Ground Ginger
- 1/2 Tsp Ground Cinnamon
- 1/2 Tsp Ground Cumin
- Salt and Pepper to taste
- 1 Lbs Carrots peeled and cut into sticks
- 2 Tbsp Olive Oil
- Fresh Parsley or Chives (optional, for garnish)
Instructions
- Preheat oven to 400β (200β)
- In a small bowl, mix together the honey, worcestershire sauce, minced garlic, ground ginger, ground cinnamon, ground cumin, salt, and pepper to create the glaze.
- Place the pork tenderloin in a shallow dish or a plastic bag and pour half the glaze over it. Make sure the pork is evenly coated. Reserve the other half of the glaze for later.
- Let the pork marinate in the fridge for at least 30 minutes, or up to 4 hours.
- Meanwhile, toss the carrot sticks with olive oil, salt and pepper on a baking skeet.
- Roast the carrots for 25 minutes, or until they are tender and slightly caramelized, stirring halfway through.
- While carrots are roasting, heat a skillet over medium-high heat. Add oil or tallow to the pan.
- Remove the pork tenderloin from the marinade and discard the excess marinade. Place the pork in the skillet and sear for 2-3 minutes on each side, until browned.
- Transfer pork to a baking dish lined with parchment paper or aluminum foil.
- Brush the remaining honey glaze over the pork.
- Roast the pork in the oven for about 15-20 minutes, or until it reaches an internal temperature of 145β (63β)
- Remove pork from the oven and let it rest for 5 minutes before slicing.
- Serve the sliced pork medallions with the roasted carrots, garnish with fresh parsley or chives. Enjoy!
Notes
- It is highly recommended to use a meat thermometer for this recipe to ensure you get a juicy and perfectly cooked tenderloin. I highly recommend a probe-style one such as this ThermoPro Tp-16 Meat Thermometer.
Did You Make This Recipe?
If so, leave a comment and tell me what you thought of it or how you changed it to your liking, I want to know!
The Only Garden Journal You'll Ever Need!
Embark on a journey through the seasons with ‘Blooms and Reflections‘ your companion in cultivating the garden of your dreams. This beautifully crafted gardening journal unfolds over 91 pages, offering a comprehensive space for all your gardening aspirations and practical needs.
