Honey Ember Pork

Some recipes don’t whisper; they glow. This one does both. It’s the kind of dish that fills the kitchen with warmth — golden honey, sizzling butter, and apples that melt into something almost like caramel. The pork sears to a deep, burnished crust, then finishes in a silky, thyme-kissed glaze.

Ingredients

1 ½ lbs pork tenderloin, trimmed

2 tbsp olive oil

3 tbsp butter

2 firm apples, sliced (like Honeycrisp or Pink Lady)

3 tbsp honey

2 tbsp Dijon mustard

2 cloves garlic, smashed

1 tbsp fresh thyme leaves (or 1 tsp dried)

Salt and black pepper to taste

Optional: a splash of apple cider or dry white wine to deglaze

Instructions

Sear the pork:

Pat pork dry and season generously with salt and pepper. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear pork on all sides until beautifully golden, about 6–8 minutes total. Remove and set aside.

Build the glaze:

Lower heat to medium. Add butter and apples to the same pan. Sauté until the edges are caramelized, about 5 minutes. Stir in garlic, thyme, honey, and Dijon mustard. If using, splash in cider or wine and scrape up any golden bits from the pan.

Finish the pork:

Return pork to the pan, rolling it in the glaze. Transfer to a 375°F (190°C) oven and roast for 15–20 minutes, or until the internal temperature hits 145°F (63°C).

Rest & serve:

Remove pork from the pan and let it rest 5–10 minutes before slicing. Drizzle the sticky apple-honey glaze over the top. Garnish with extra thyme sprigs and warm apple slices.

Serving Tips

Pairs beautifully with mashed potatoes or crusty bread to soak up the glaze.

Add a sprinkle of flaky salt right before serving to make the flavors pop.

For a richer version, swirl in a tablespoon of butter just before serving.

This isn’t just dinner. It’s a slow, sweet sigh at the end of the day. ✨

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