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    Home » Recipes » Dinner

    Published: Feb 13, 2020 · Modified: Sep 2, 2020 by Misty · This post may contain affiliate links. For more information, see our privacy policy.

    5 Ingredient Honey Butter Pork Tenderloin - Oven or Instant Pot

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    Spooning honey butter sauce on sliced pork tenderloin with text overlay
    Spooning honey butter sauce on sliced pork tenderloin with text overlay

    Honey Butter Pork Tenderloin is sprinkled with creole seasoning and thyme, seared to golden perfection, and baked in a sweet, sticky honey butter sauce. Bursting with flavor and wonderfully tender, this 5 ingredient pork tenderloin makes for an easy weeknight dinner or impressive company meal. Plus it can be made in the oven or Instant Pot.

    Slices of Honey Butter Pork Tenderloin with sauce on cutting board
    Honey Butter Pork Tenderloin is super easy and incredibly delicious, an easy family favorite!
    Skip to:
    • 🍯 Ingredients
    • 🔪 Instructions
    • 🥗 Serving ideas
    • 👨‍👩‍👧‍👦  For a crowd
    • 🙋 Questions & Answers
    • 📖 Other weeknight dinner recipes
    • 👨🏼‍🍳 Tips & Tricks
    • 👋 Connect with us!
    • 📋 Recipe
    • 💬 Comments

    Let me introduce you to your next food addiction: Honey Butter Pork Tenderloin. You’re SO welcome. You just can’t go wrong with juicy, tender pork dripping in a caramelized, sweet, buttery sauce. And with only 5 ingredients, you can make it in a flash any day of the week.

    This recipe is originally from Momma Hen’s Kitchen, but we adjusted the flavor profile a bit by replacing the pepper with thyme. We also added an Instant Pot version, because who doesn’t need that option in their life? Now it's a simple process that uses staple pantry items and results in profound flavor - a real winner!

    🍯 Ingredients

    Raw pork tenderloin, butter, honey, and seasonings on cutting board
    You only need 5 ingredients: pork tenderloin, butter, honey, thyme, and creole seasoning.

    Pork tenderloins: Remove the layer of silverskin before cooking. See my tips below for instructions.
    Creole seasoning: I like Tony Chachere's Original Creole Seasoning. A little goes a long way!
    Dried thyme: Fresh thyme can be substituted, but I actually prefer dry in this recipe.
    Butter: For obvious reasons.
    Honey: Adds just a bit of sweet to compliment the seasonings.

    🔪 Instructions

    For either a skillet or Instant Pot, the essential steps are the same. 

    1. Season

    First, sprinkle all sides of the pork generously with creole seasoning and dried thyme. 

    2. Sear

    Next, melt the butter in a skillet or IP, add the honey, and sear each side until deep golden brown. In the skillet, 3-5 minutes on each side. In the Instant Pot, 2-4 minutes on each side (each tenderloin will need to be cut in half before searing to fit it in the IP).

    3. Cook 

    In the skillet, bake in the oven for 15-20 minutes, checking the internal temperature often. The cooking time is totally dependent on how thick your tenderloins are and the temperature you want. See my tips below for temperature.  

    In the Instant Pot, seal the lid and set the vent to “sealing.” Then set the manual pressure to 3 minutes and, after it finishes, allow the pressure to release naturally for 15 minutes (don’t open the vent until after the 15 minutes). The searing and cooking steps for the IP are shown in the picture below.

    Pork tenderloin in Instant Pot after searing and after cooking.
    To make in the Instant Pot, sear all sides then cook on manual for 3 minutes.

    4. Sauce

    The sauce is KEY to great results. It should turn dark brown as it cooks and thicken to a syrupy consistency. But it should not burn! 

    In the skillet, keep an eye on the sauce while it bakes. If it looks like it is evaporating or burning at any point, just add ¼ cup of water to the pan. It should be fine from there! 

    In the Instant Pot, the sauce will be very watery since moisture cannot escape the pot. Remove the finished meat from the pot, leaving the sauce, and turn it back onto saute. Then simmer the sauce for 5-8 minutes until it reduces down and thickens. 

    Spooning Honey Butter sauce on to finished pork tenderloin
    Serve with honey butter sauce for extra deliciousness.

    🥗 Serving ideas

    Honey Butter Pork Tenderloin is one of those main dishes with a flavor profile that compliments any number of sides. Roasted veggies, fresh bread, and a quick salad make for a full meal. If you're looking for somewhere to start, try Easy Green Beans Almondine, Red Skinned Mashed Potatoes, Buttery Dinner Rolls, or Autumn Chopped Salad.

    👨‍👩‍👧‍👦  For a crowd

    If you want to serve this to more than 6-8 people, I suggest doing the skillet version because two recipes won't fit in the Instant Pot. I also recommend making sure that two skillets fit in your oven at the same time. If they do, you're good to go! Have your ingredients measured and ready before you start and grab an extra pair of hands if you want extra easy cooking.

    Honey Butter Pork Tenderloin sliced on cutting board with bowl of Honey Butter Sauce.
    We like our pork around 155°F, but take it out slightly under temperature since it will continue to cook while resting.

    🙋 Questions & Answers

    How long does Honey Butter Pork Tenderloin last?

    If you store your cooked pork tenderloin in an air-tight container in the fridge, it should last up to 5 days. The raw pork will last up to 3 days in the fridge before cooking. If you need it to last longer than 3 days, freeze it and thaw before cooking.

    How do I keep pork tenderloin moist?

    Pork is known for drying out easily, but tenderloins are easier to keep moist. First, avoid overcooking it. While it is baking, check the temperature often. It can go from “not quite done” to “super dry” in just a few minutes. The pork will continue to cook for a few minutes in the pan before you slice it, so remove it 1-2 degrees below the target temperature.
    Second, if you aren’t serving your pork immediately after slicing, loosely cover it with tin foil. This will trap the moisture and prevent excess air exposure from drying it out. 
    Third, drizzle sauce on top to keep it moist.

    What’s the difference between pork tenderloin and pork loin?

    Although they sound similar, they are quite different cuts of meat and cannot be substituted for one another. Pork loin, technically called pork loin roast, is a much thicker cut of meat that is best cooked low and slow. Pork tenderloin is a much thinner cut of meat that is best cooked quickly with higher heat.

    What is “silverskin” and how do I remove it?

    You are almost guaranteed to find a layer of silvery-white connective tissue on your pork tenderloin. This is the silverskin. Unlike the other fat on your pork, it won’t melt or cook off because it is not solely fat. Before cooking, it is essential that you remove the silverskin. Simply use a sharp knife to trim it off as you would a thick layer of fat.

    To what temperature should I cook pork tenderloin?

    The safe temperature for pork tenderloin is anywhere between 145-160°F, but we prefer ours around 150-155°F. Use a thermometer placed into the thickest part of the tenderloin to measure the temperature.

    Can pork tenderloin be pink?

    Technically pork tenderloin can be slightly pink inside, but should not be dark pink or bloody. We prefer our pork medium-well or well done. This article has a fantastic picture (upper right-hand side) showing the color of pork at different temperatures.

    Finished slices of honey butter pork tenderloin with sauce and thyme
    This is a super easy weeknight dinner, yet impressive enough to serve at a dinner party.

    📖 Other weeknight dinner recipes

    • 25 Minute Lemon Broccoli Pasta - A super simple pasta dish full of fresh lemon and garlic flavor. Plus it's a great way to eat more vegetables!
    • Crazy Good Pepper Steak - Tender steak, fresh bell peppers, and a savory asian sauce. Serve with rice for an easy and filling dinner.
    • Shredded Honey Lime Chicken - Made with shredded rotisserie chicken and a simple honey lime sauce. This makes amazing tacos, enchiladas, and burritos.

    👨🏼‍🍳 Tips & Tricks

    • Pork tenderloin comes in different shapes and sizes. It does not usually have just two defined sides… sometimes it has 3 or even 4. Make sure to season and sear every side for the best results. 
    • The heat is important in this recipe. Too hot and it easily burns, not hot enough and the pork doesn’t brown. For the skillet, keep the heat on medium-high and turn it down slightly if the sauce is burning. For the IP, allow it to get super hot before you sear the meat to help it brown.
    • Often times one tenderloin will be smaller than the other. If this is the case, the smaller tenderloin may cook faster. For the skillet method, check the temperature often during baking and remove each tenderloin as soon as it reaches the desired temperature to avoid drying it out.

    👋 Connect with us!

    If you try this recipe, please leave a comment and star rating below to let us know how it is! We’d also love to connect with you on Facebook, Instagram, or Pinterest. Tag @borrowedbites or hashtag #borrowedbites to show us your food! To get our new recipes straight to your email, subscribe to our newsletter.

    📋 Recipe

    Sliced pork tenderloin with sauce on cutting board

    5 Ingredient Honey Butter Pork Tenderloin - Oven or Instant Pot

    Pork tenderloin sprinkled with creole seasoning and thyme, seared to golden perfection, and baked in a sweet, sticky honey butter sauce. Bursting with flavor and wonderfully tender, this 5 ingredient pork tenderloin makes for an easy weeknight dinner or impressive company meal.
    5 from 6 votes
    Print Pin Save Saved! Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes
    Servings: 6
    Calories: 273kcal
    Author: Borrowed Bites

    Ingredients

    • 2 pork tenderloins
    • 1 ½ teaspoon creole seasoning
    • 1 teaspoon dried thyme
    • 4 tablespoon butter
    • 2 tablespoon honey
    Prevent your screen from going dark

    Instructions

    Prepare Meat

    • Trim silverskin from pork tenderloin. If cooking in the IP, cut each tenderloin in half.
    • Combine the creole seasoning and dried thyme. Sprinkle generously on all sides of the tenderloins.

    Oven Instructions (Preferred Method)

    • Preheat the oven to 375°F.
    • Melt the butter in an oven-safe skillet over medium-high heat. Add the honey. Sear the pork tenderloins for 3-5 minutes on each side until deep golden brown.
    • Bake in the oven for 15-20 minutes. Watch sauce carefully during baking. If it is evaporating or burning, add ¼ cup water to the skillet.
    • After 15 minutes, check the internal temperature often with a thermometer in the thickest part of the meat. Once it has reached desired temperature, remove from oven (We remove the pork at 145-150°). Cover in sauce and serve.

    Instant Pot Instructions

    • Set IP to saute and allow to get very hot. Melt butter. Add honey and sear tenderloins for 2-4 minutes on each side until deep golden brown. Once golden, turn off IP.
    • Seal the lid and set the vent to "sealing." Set the manual pressure to high for 3 minutes. When it beeps, allow pressure to naturally release for 15 minutes. Then carefully open the vent and remove the pork.
    • Sauce will be very watery. With pork removed, turn IP back to saute. Allow sauce to simmer for 5-8 minutes until reduced and thickened. Cover pork with sauce and serve.

    Notes

    Creole Seasoning - I like Tony Chachere's Original Creole Seasoning.
    Tips & Tricks
    • Pork tenderloin comes in different shapes and sizes. It does not usually have just two defined sides… sometimes it has 3 or even 4. Make sure to season and sear every side for the best results. 
    • The heat is important in this recipe. Too hot and it easily burns, not hot enough and the pork doesn’t brown. For the skillet, keep the heat on medium-high and turn it down slightly if the sauce is burning. For the IP, allow it to get super hot before you sear the meat to help it brown.
    • Often times one tenderloin will be smaller than the other. If this is the case, the smaller tenderloin may cook faster. For the skillet method, check the temperature often during baking and remove each tenderloin as soon as it reaches the desired temperature to avoid drying it out.

    Add Your Own Notes

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    Nutrition

    Calories: 273kcal | Carbohydrates: 6g | Protein: 35g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 129mg | Sodium: 156mg | Potassium: 680mg | Fiber: 1g | Sugar: 6g | Vitamin A: 441IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 2mg

    All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.

    Tried this recipe?Leave a rating or pin it for later!

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      Recipe Rating




    1. Sharon Cushman says

      January 09, 2022 at 5:48 pm

      Made this for dinner tonight and it was great! Will make again for sure. Even my health nut grandson liked it!

      Reply
      • Danielle says

        January 10, 2022 at 10:37 am

        What high praise! Thank you so much for letting us know!

        Reply
    2. Kim says

      July 15, 2021 at 6:48 pm

      Making this again tonight! So good. Never any leftovers.

      Also... Made your apricot chicken the other night and it was so tasty. So easy And just what I needed with very little time To cook dinner

      Reply
      • Danielle says

        July 15, 2021 at 8:15 pm

        That’s my experience as well! Thanks for taking the time to comment. We love hearing from the people that make our recipes. And yes, the Apricot Chicken is quick and tasty! Happy to hear you found some winners!

        Reply
    3. Brittany says

      February 19, 2021 at 1:16 pm

      5 stars
      I have made this several times now, and it is so delicious. I've never been good at cooking pork loin, but this recipe, as well as your instructions on how to cook it to make sure it doesn't get too dry, helped me a lot. My family thanks you, haha!

      Reply
      • Misty says

        February 19, 2021 at 1:27 pm

        Yay, we're so glad it was helpful and turned out good! Thanks so much for sharing!

        Reply
    4. Phyllis miller says

      January 04, 2021 at 7:46 pm

      5 stars
      This turned out So good. It melted in our mouth and the flavor was outstanding. This is a definite repeat. Thanks Borrowed Bites for one more terrific meal

      Reply
      • Misty says

        January 04, 2021 at 8:13 pm

        So glad it turned out good! Thanks for sharing!

        Reply
    5. Leslie says

      September 02, 2020 at 1:42 pm

      5 stars
      So so so yummy! My first pork tenderloin recipe and I’m surprised by how delicious it is. We barely had any leftover for 6 people. Will make again.

      Reply
      • Misty says

        September 02, 2020 at 1:43 pm

        It is shockingly easy, huh? So glad you loved it!

        Reply
    6. Courtney says

      February 26, 2020 at 7:43 pm

      5 stars
      Very delicious. Would make again!

      Reply
      • Danielle says

        February 26, 2020 at 7:51 pm

        Great to hear! So glad you enjoyed it. It’s been a family favorite for many years.

        Reply
    7. Kimberly A Jones says

      February 13, 2020 at 9:17 am

      This looks delightful, Misty.

      Reply

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