Chef Ronaldo

Reversed Seared Pork Tenderloin with Thyme Butter Honey Glaze

Serves: 5 people"
Reversed Seared Pork Tenderloin with Thyme Butter Honey Glaze


  • Main


  1. 01

    Preheat your Masterbuilt Smoker + Grill to 250 degrees. Make sure the smoking side of the crates are right side up.

  2. 01

    Adjust temperature to 500 degrees, place iron skillet in the smoker, and close the lid. Let the skillet heat up for about 5 minutes or so. Once the skillet is hot to the touch, add 1 tablespoon of high heat oil. Sear all sides of the pork tenderloin. Remove from the skillet. Add butter, thyme, onion to the skillet, and season lightly with salt and pepper. Saute for a couple of minutes. Then, add honey, vinegar, and chicken stock to the skillet. Make sure the honey dissolves into the sauce by stirring. Add pork tenderloin and baste for a few minutes with a large spoon or by rotating pork tenderloin in glaze using a pair of cooking tongs. Internal temperature needs to read 145 degrees or higher before pulling it from the skillet.



    • 1 tablespoon tablespoon white vinegar
    • 1 ounce ounce of chicken stock
    • 1/4 cup honey
    • 1/2 stick of unsalted butter, room temperature
    • 20 sprigs of thyme
    • 1 medium onion, finely chopped
    • Black pepper, to taste
    • Sea salt, to taste
  4. 02

    Add 1 tablespoon of oil onto each pork tenderloin. Make sure to rub it on all sides. Season all sides with salt and black pepper. Set aside at room temperature for 20 minutes before putting in the smoker.



    • 3 tablespoons tablespoons high heat oil, divided
    • 2 pork tenderloins, silver skin removed
    • Sea salt, to taste
    • Black pepper, to taste
  6. 03

    Place pork tenderloin on the left side of the smoker. Close the lid and smoke until the internal temperature hits 125 degrees. Remove from smoking. Set side.

  7. 05

    Remove pork tenderloin from the skillet. Remove thyme sprigs, transfer glaze to a separate container. Let pork tenderloin rest a couple of minutes before slicing. Slice into medallions, and serve with glaze.


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