Caramelized Pork Loin with Honey Glaze

In the effort to get rid of everything Teflon in the house, I bought an amazing stainless steel pan. It's amazing because it does things Teflon never dreamed of - if Teflon dreamt that is.

It took some practice to get used to the "stickiness" but once you get over that, the world of caramelization is yours. I have been experimenting with all sorts of pan sauces, and this is just one example.

Cover a well dried tenderloin of pork with minced cilantro (about a teaspoon), salt and Szechwan pepper. Bring heat to medium, add oil to the pan. Let it heat up...then place the tenderloin in to get the rewarding sizzle. Just before it reaches your desired color, drizzle honey over it, and start turning. This should take about 40 seconds to a minute, depending on your pan and heat. Golden crust with lots of wonderful pieces in the pan left to deglaze with white wine. Place the loin in a baking pan (reserve the sauce in the roasting pan) into a preheated 375F oven for 15 minutes (this depends on the thickness of the loin you're using).  The sauce...a little on the sweet side, especially after it's left to reduce in the pan, but the meat, the meat was good.