Honey Butter Pork Tenderloin

Creole Seasoning Mix:

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme


Honey Butter Pork Tenderloin:

  • 4 Tbs butter
  • 2 Tbs honey
  • 2 ½  pounds pork tenderloin, trimmed
  • 1 tsp Creole seasoning for each  tenderloin (recipe above)
  • Extra ground pepper
  • Extra salt to taste
  • 3/4 cup water



  1. Preheat oven to 375 degrees. Sprinkle pork tenderloin with Creole seasoning, salt and black pepper. In an ovenproof pot (I used a cast iron skillet), heat butter and honey over medium heat until melted. Brown each side of tenderloin for 3-4 minutes in the honey butter. Lower heat if honey begins to burn.
  2. Place pot/skillet in oven and roast uncovered for 15 - 20 minutes (145 degrees internal temp). Remove pot from oven and transfer the pork to a plate. Cover with foil for 20-30 minutes.  
  3. Add water to the pot and stir over medium heat.  I added 1 T. Corn Starch to thicken. Simmer for about 5 minutes, until sauce is reduced slightly.  Slice pork on the diagonal and drizzle sauce over top to serve.