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July 30, 2011

Honey Chipotle Pork Tenderloin

Hope everyone's having a great weekend. I am, now that my MAT test is over! I guess I did ok, but I'm just glad it's over :) Now I'm getting my pool table fixed, then later going to dinner at Benihana with family for my brother's birthday. And tomorrow PJ and I are going kayaking; that's always so much fun! I'd say the weekend is rounding out pretty well after that dreadful test!

This recipe is supposed to be for a tenderloin, but I'm pretty sure this huge hunk of meat that I cooked up was a pork loin. But I thought I bought a tenderloin. Why would I have bought it if it said 'pork loin' on it? This just seems too big to be a tenderloin, which is a lot more slender.

So yeah, this could be a tenderloin, or it could be a pork loin. To be honest I don't freakin know at this point and I made this so long ago, but either way the meat was still tender and delicious. But definitely use tenderloin, because that's what the original recipe calls for!

Honey Chipotle Pork Tenderloin 
from Mostly Food and Crafts
  • 3 tablespoons of honey
  • 2 chipotle chilies in adobo and a bit of the adobo sauce
  • 1 tablespoon chopped cilantro
  • 1 garlic clove, minced
  • 2 pork tenderloins
  • 1 -2 tablespoons of olive oil
  • 1/2 teaspoon salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon black pepper
Heat oven to 350.   Combine the honey, chipotles, adobo, cilantro and garlic and set aside.  Meanwhile, heat the oil in a large skillet over medium heat.  Trim fat from tenderloins and season with salt, pepper, cumin and chili powder. Sear in olive oil browning all the sides.  Transfer to a lightly oiled baking pan (or leave in skillet if it's oven proof.)   Roast for about 15 minutes and brush with the chipotle mixture. Continue roasting fro another 15 minutes. Let rest for 5 minutes before slicing and serving.

Printable Recipe

We loved the blend of sweet and spicy against the tenderness of the meat. The basting sauce packs alot of heat and kicks it up a bit, so if you aren't so fond of spicy foods then use less chipotle chiles and juice. We will definitely be making this again soon, just not when it's 100 degrees outside!

P.S.  I'm aware that I've been posting about hot recipes lately, and no one wants to make anything involving heat right now! I hope to have some cool, summery recipes for you soon :)

Peace, and bacon grease!


Anonymous said...

This looks (and sounds!) sooooo delicious! I love pork!

Mostly Food and Crafts said...

Im glad you liked it!!

laxsupermom said...

This looks so good! I love the combination of sweet and spice. This might be a terrific recipe to adapt for the grill. Thanks for sharing.

Andrea the Kitchen Witch said...

I have bookmarked this one. I now need to wipe the drool off my keyboard too because it looks DELICIOUS!! I love the smoky, spicy, sweet combo of flavors. YUM!

Chris said...

It's hard to tell from the picture but it does seem more shaped like a small pork loin than a pork tenderloin.

A tenderloin is usually darker in color than a loin and has a tapered shape where it gets skinner. A pork loin is more even and cylindrical and bigger. Good news is that as long as you cook by temps instead of time, recipes should work for both of them.

The sauce sounds delicious!

Desi said...

@ theblogisthenewblack - I used to not like pork too much because I had only had the thin, dried out kind. Now I'm loving it too and realizing how tender, juicy, and flavorful it can be!

@ Andrea - Glad I've got you drooling :)

Katie said...

This sounds awesome, Desi. I can't get enough of cooking with them! I will have to try this out the next time tenderloin is on sale. I totally get pork loin and tenderloin confused, too :)

Anonymous said...

This flavor combo sounds amazing, Desi! I've got to try this out soon. xx

Desi said...

@ SweetCaroline - love that sweet and spicy combo! Hope you like it :)

Lisa~~ said...

Sounds like a wonderful combo of flavors.

Cook Lisa Cook