Cook Time: 30 minutes
Total Time: 30 minutes
- 3 tablespoons honey
- 2 chipotle chiles in adobo, finely chopped, with a few teaspoons of sauce
- 1 tablespoon chopped cilantro
- 1 clove garlic, finely chopped
- 2 pork tenderloins, about 1 1/2 to 2 pounds
- 1 to 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon ground black pepper
Combine the honey, chopped peppers, adobo sauce, cilantro, and garlic; set aside.
Heat olive oil in a large skillet over medium heat. Trim fat from the tenderloins and remove silver skin. Rub pork all over the the salt, chili powder, cumin, and black pepper. Sear in the olive oil, turning to brown all sides, about 8 minutes total.
Transfer to a lightly oiled baking pan or leave in the skillet if it is oven-safe. Roast for about 12 minutes, then brush generously with the chipotle mixture. Continue roasting for about 10 minutes longer, or until the pork registers 165° on an instant read thermometer stuck into the thickest part of a tenderloin.
Let the pork rest for 5 minutes. Slice and drizzle with pan juices.
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