Solomillo de cerdo fácil en sartén de hierro fundido con salsa de mantequilla y miel

Ingredientes

• 2 pork tenderloins
• 1 1/2 tsp creole seasoning (Our favorite is Tony Chachere's Original Creole Seasoning)
• 1 tsp dried thyme
• 1 tbsp oil (vegetable, canola or EVOO)
• 4 tbsp salted butter
• 2 tbsp honey

Preparación

1. 1

   Preheat the oven to 375°F.

2. 2

   Trim the silverskin off of each pork tenderloin with a sharp knife. Then combine the creole seasoning and dried thyme. Sprinkle generously on all sides of the tenderloins.

3. 3

   Heat 1 tbsp of oil in a 12 inch cast iron skillet over medium-high heat. Once hot but not smoking, sear each side of the pork for 3-5 minutes, or until golden brown.

4. 4

   Add butter and honey directly to the skillet. Roll the tenderloins around so that all sides are coated in the sauce.

5. 5

   Place the whole skillet in the oven and bake for 15-20 minutes, or until the meat just registers 145°F. You may need to remove the smaller one sooner, then continue cooking the larger one.

6. 6

   Remove the pork from the pan and allow the pork to rest for 5-10 minutes tented loosely with aluminum foil. Meanwhile, if the sauce is too thin place it over medium heat and simmer until slightly thickened. Slice the rested pork and serve with sauce.