Spiced Honey Glazed Pork Tenderloin
Juicy pork tenderloin marinated in a flavorful blend of spices, honey, and citrus zest, then roasted to perfection. The sticky glaze caramelizes beautifully, creating a deliciously sweet and savory dish with a hint of tanginess. Serve this tender and succulent meat with creamy dauphinoise potatoes for a delightful balance of flavors.
ingredients
- 2 pork tenderloins (about 1 lb each)
- 2 tablespoons olive oil
- 2 tablespoons honey
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Zest of 1 lemon
- Zest of 1 orange
- Salt and black pepper, to tasteFor the dauphinoise potatoes:
- 2 lbs Yukon Gold potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 2 garlic cloves, minced
- 1 ½ cups grated Gruyere cheese
- Salt and black pepper, to taste
- Fresh thyme leaves, for garnish
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
In a small bowl, combine the olive oil, honey, smoked paprika, garlic powder, onion powder, lemon zest, orange zest, salt, and black pepper.
- 3.
Place the pork tenderloins in a large ziplock bag and pour the marinade over them. Massage the marinade into the meat to ensure it's well coated. Let marinate in the refrigerator for at least 30 minutes or up to overnight.
- 4.
In the meantime, prepare the dauphinoise potatoes. In a saucepan, heat the heavy cream and minced garlic over medium heat until warmed through. Season with salt and pepper. Remove from heat.
- 5.
Grease a baking dish and layer half of the sliced potatoes evenly. Pour half of the warm cream mixture over the potatoes and sprinkle with half of the grated Gruyere cheese. Repeat the process with the remaining potatoes, cream, and cheese.
- 6.
Cover the baking dish with foil and bake for 25-30 minutes. Then, remove the foil and continue baking for an additional 20-25 minutes or until the potatoes are tender and the cheese is golden brown.
- 7.
While the dauphinoise potatoes are baking, remove the pork tenderloins from the marinade and discard any excess marinade. Place the tenderloins on a baking sheet lined with foil.
- 8.
Roast the pork in the preheated oven for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
- 9.
Remove the pork from the oven, cover it loosely with foil, and let it rest for 5-10 minutes before slicing.
- 10.
Serve the sliced spiced honey glazed pork tenderloin alongside the creamy dauphinoise potatoes. Garnish with fresh thyme leaves for an extra touch of aroma.
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