Ingredients
- 8 tablespoon unsalted butter, divided
- 3 lb Pork Tenderloin, patted dry
- 1 teaspoon basil
- 1/4 cup honey
- 1/4 cup bourbon
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Preheat oven to 375F, rack in the middle
- Heat a cast-iron or heavy oven-safe skillet over medium-high heat and add in 3 tablespoon of butter.
- Once the butter begins to foam place the tenderloin in the pan and do not move for 4-6 minutes. You want it to create a sear (lightly brown).
- Flip and sear other side for another 4-6 minutes.
- Shut the heat off of the burner and immediately place 3 more tablespoon of butter in the pan.
- Place the pan in the oven, continuing to cook until the internal temperature reaches 150°F, roughly 15-23 minutes. Again the cooking time will vary depending on how big your pork tenderloin is. Mine were 2 weighing around 1.5 lbs each so it was done in about 12-14 minutes.
- Remove the pan from the oven and place on the burner.
- Transfer the tenderloins to a plate and cover with foil to rest and prevent the juices from escaping.
- Turn the burner to medium.
- Add the remaining butter and bourbon.
- Stir until the liquid has begun to reduce (about 2-3 minutes) and add in the honey to thicken.
- Add in the salt, pepper and basil and stir/whisk.
- Taste for seasoning (it should be just barely sweet. The basil and pepper will round it out)
- Carve the tenderloin and drizzle the sauce over top.