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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!
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