Chipotle Honey Lime Pork Tenderloin
I’ve been venturing out and cooking more meat recently. I’m not sure where the inspiration has come from, but I have been enjoying a lot of these new meat recipes. Maybe I’m just getting bored with our usual chicken and salmon dishes…
As you know, I’m a big wimp, so I thought the chipotles gave a bit too much heat. I liked that the sauce gave some additional heat, so I could just choose to leave it off of my serving, while Hubby piled it on his. Luckily, the honey and fresh lime juice provide a nice counter to the chipotles.
I marinaded my pork overnight so that after work, I could just cook it up and we had dinner ready in no time flat. I love meals that are healthy, tasty, and quick!
One Year Ago: Homemade BBQ Sauce
Chipotle Honey Lime Pork Tenderloin
Yield: 8
Ingredients:
2 lbs pork tenderloin
1 cup fresh lime juice (~8 limes)
zest from 2 limes
1/2 cup honey
1 Tbsp kosher salt
1 tsp garlic powder
2 chipotle chiles in adobo sauce, chopped
1 tbsp adobo sauce
peanut oil, or other high temperature oil
cilantro
Directions:
Trim tenderloins of fat and silver skin as much as possible. Place in a large ziplock bag or other container to marinate.
In a bowl combine lime juice, zest, honey, salt, and garlic powder.
Stir to combine, then pour half over tenderloins, reserving half for sauce.
To tenderloins add chiles and adobo sauce. Seal and marinade in fridge.
About 30 minutes before you are ready to cook, remove pork from fridge and allow to come to room temperature.
Preheat oven to 425°F. In a large, heavy oven-proof skillet (like a cast iron skillet), heat enough oil to coat over medium high temperature.
Remove tenderloins from marinade and sear in hot skillet on all sides.
Place the skillet in the oven and roast tenderloins for about 15 min.
Remove pork from the oven, cover pork in skillet with foil. Let rest on the counter for 5-10 minutes.
Remove pork to a cutting board, pour reserved lime juice mixture into skillet with meat juices and heat on high.
Allow sauce to reduce and thicken slightly, then pour over sliced pork tenderloins. If you don’t have enough sauce or it thickens too much you can add a little water and continue simmering it until it is the quantity and thickness you want.
Garnish with freshly chopped cilantro.
Recipe as seen on Chaos in the Kitchen, originally from Alton Brown
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
That looks really good, a new take on potato salad..can’t wait to try it out!
Mmm I like potato salad and with coriander yum!
http://Www.brisbanebaker.blogspot.com
Lemon and cilantro are the perfect couple! I love your story — I have a notebook with family recipes in it with names like “Christina’s Dip” or “Mary’s Potato Salad” (yes, I have a potato salad lady too!). I feel that it is only fitting to name the dish after them 🙂
That looks great! We are having the in-laws over Friday night and grilling burgers and I think this will be a perfect side!
Hubby’s Mom here: for those who don’t like cilantro (and I know, hard to believe there are people who don’t like it), you can substitute basil. This potato salad is really good either way.
This sounds wonderfully fresh and flavorful. I’m not a big fan of mayonnaise-y potato salad so this sounds great!
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Oooh potato salad definitely makes me think of warm weather. And even more so with lemon and cilantro! Plus, it’s so pretty 🙂
Sues
we made this last night and it was awesome!! will definitely be making it again. so easy and delicious!
Love your blog!! We made this last night – it was amazing!!! We love potato salad, but never eat it because of how horrible it is for you. This is going to be a summer staple recipe for us. Thanks!!!
I’m making this now, but what do I do with the shallot?
Marguerite – If you’re using shallots instead of scallions, just add them in near the end where it says to stir in the scallion.s