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.
- 2 pork tenderloins
- 1 ½ tsp creole seasoning
- 1 tsp dried thyme
- 4 tbsp butter
- 2 tbsp honey
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.
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.
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 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.
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.
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