Hot Honey Pork Tenderloin
08 December 2025 –
In this holiday edition of Around the Table, Shea shares a complete, no-sides needed meal that comes together quickly—perfect for this wonderfully busy stretch of the year. It’s cozy, a little spicy, and built around a hot-honey moment that brings just the right amount of heat.
This dish is comfort food with a kick—an easy, full-of-flavor entree that works just as well on a quiet Tuesday as it does when you’re hosting. The roasted potatoes, shallots, and apples bring that instant fall-and-holiday feel without any extra effort. Simple enough for a weeknight but special enough for company, it all cooks together so you get big flavor without the big cleanup. Effortless, elevated, and exactly what this time of year calls for.
See the recipe below and watch the full webisode here.
Ingredients
½ cup hot honey
¼ cup apple butter
¼ cup apple cider vinegar
¼ cup + 2 tablespoons of extra-virgin olive oil, divided
4 garlic cloves
4 teaspoons kosher salt, divided
2 (1 ¼ to 1 ½ pound) pork tenderloins
1-pound yellow baby potatoes
1 Honeycrisp apple
3 shallots
1 cup arugula
¼ cup finely minced chives
Method
01
Make the marinade by combining hot honey, apple butter, vinegar, and ¼ cup of the oil in a bowl. Finely mince the garlic, then add to the marinade along with 3 teaspoons of salt. Mix to combine. Set aside ½ cup of the marinade for serving.
02
Use a fork to prick the pork tenderloins several times on each side. Place the tenderloins in a bowl or disposable plastic bag and add the remaining marinade. Toss to coat and refrigerate for at least 3 hours, or up to overnight. (Short on time? You can let the tenderloins marinate at room temperature for 30 minutes.)
03
Preheat the oven to 425 degrees Fahrenheit. Slice the baby potatoes in half, core and slice the apple into eighths, and peel and halve each bulb of the shallots. Toss with the remaining 2 tablespoons of oil and remaining 1 teaspoon of salt, then add to an 18 x 13-inch sheet pan. Make sure each potato is face-down on the pan.
04
Bake for 23 to 25 minutes, or until the tops of the onion and apple start to deeply char. Meanwhile, warm a large skillet over medium-high heat. Remove the tenderloins from the marinade and sear both sides until golden, about 4 minutes each or 8 minutes total.
05
Nestle the tenderloins onto the sheet pan. Continue roasting for an additional 15 to 20 minutes, or until the potatoes are extremely tender and the tenderloin’s internal temperature is 140 degrees Fahrenheit. Remove the pan from the oven and let the pork rest for about 5 minutes.
06
Slice the tenderloin. Serve the pork on a platter, surrounded by potatoes, apples, and shallots. Top with the minced chives, a pile of arugula, and drizzle with your marinade.
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