Pork and honey go well together. That Easter ham is a perfect example but often we don’t want to make a whole ham. The loin is the solution. It cooks fast and is very lean but that is often the problem. Undercooking is often the solution. Bringing it up 145 will have it a bit pink but still edible and in no ways dangerous to eat, like say undercooked chicken. Use any honey you want but for different flavors try wildflower.
Key Takeaways:
- The best thing about pork tenderloin is that it is very lean and cooks quickly.The trickiest thing about pork tenderloin is that it is very lean and cooks quickly.
- Tenderloin cooked to a safe 145°F to 150°F might be a tad rosy in the center, but the juices will show no traces of pink.
- I suggest serving this recipe with biscuits or yeast rolls to sop up all of the amazing glaze.
“The trouble with a ham is that it’s big enough to be a burden in a small kitchen.”
Read more: https://www.thekitchn.com/recipe-honey-glazed-pork-tenderloin-229835
