Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 4 pound boneless pork tenderloin

  3. 1 tbsp. coarse salt

  4. 1 tsp. coarse ground pepper

  5. 1/2 cup honey

  6. 4 tbsp. lemon juice

  7. 4 tbsp. olive oil

  8. 1 1/2 tsp. ground coriander

  9. 1 1/2 tsp. dried thyme

  10. 3/4 cup chicken broth

Instructions Jump to Ingredients ↑

  1. Place pork in a large glass baking dish. Rub the pork all over with the salt and pepper. Whisk together honey, lemon juice, oil, coriander and thyme in a small bowl. Drizzle the honey mixture all over the pork. Turn pork to coat. Cover pork and let stand 1 hour at room temperature, turning occasionally.

  2. Preheat oven to 375 degrees. Remove pork from the marinade and transfer to a large roasting pan. Reserve marinade. Roast pork 15 minutes. Spoon 1/2 of the reserved marinade over the pork. Add 1/4 cup broth to the roasting pan. Roast pork 15 minutes. Spoon remaining marinade over. Add another 1/4 cup broth to the pan. Roast pork an additional 40 minutes until temperature reaches 150 degrees. Transfer pork to a plate and tent with foil. Let pork stand 10 minutes. Add remaining 1/4 cup broth to the roasting pan and stir well, scraping the bottom of the pan. Strain pan juices. Slice pork and serve with the strained pan juices.


Send feedback