(Photo credits to my wonderful husband. Love these pictures.)
Chipotle Honey Lime Pork Tenderloin
adapted from Alton Brown
1 pound pork tenderloin
1/2 cup lime juice
zest from 1 lime
2 tablespoons honey
1/2 tablespoon kosher salt
1/2 teaspoon garlic powder
1 chipotle chile in adobo sauce, chopped
1 teaspoon grapeseed or other neutral oil
Place tenderloin in a large ziplock bag or other container to marinate. 2. In a bowl, combine lime juice, zest, honey, salt, garlic powder and chipotle chile. Stir to combine, then pour over tenderloin. Seal and marinate in the refrigerator at least 2 hours, preferably overnight.
About 30 minutes before you are ready to cook, remove pork from refrigerator and allow to come to room temperature. Preheat oven to 425°F.
In a heavy, oven-proof skillet, heat enough oil to coat over medium high. Remove tenderloin from marinade and sear in hot skillet on all sides. Place the skillet in the oven and roast tenderloin for 15 minutes. Check temperature with an instant read thermometer. It should be approximately 140 to 145 degrees. Remove pork from skillet and place on cutting board. Cover with foil and let rest for 5 to 10 minutes or until temperature rises to 150 degrees.
Pour reserved marinade into skillet with meat juices, add 1 cup water and heat on high. Allow sauce to reduce and thicken slightly.
Slice pork into 1-inch medallions and drizzle sauce over (note: if it thickens too much while you cut the pork, simply add a little more liquid and heat again for 1 to 2 minutes). Garnish with freshly chopped cilantro.
I’ve made this three times and it’s just.so.good. And stupid easy as long as you plan that marinating one day ahead.
The pork comes out tangy and tender, with a hint of heat. And I highly recommend serving it with the Spicy Corn and Mushrooms with Cilantro you see over there in the background. They go hand in hand in my mind.