Pork Tenderloin with Chipotle Chili Pepper Honey & Lim

By cindyandmojo

Ingredients

• 1 tsp lime zest
• 1/2 cup freshly squeezed lime juice
• 1/4 cup honey
• 1 1/2 tsp kosher salt
• 2 cloves garlic, minced
• 1 chipotle chile pepper in adobo sauce
• 1 tsp vegetable oil

Details

Servings 1
Adapted from tideandthyme.com

Preparation

Step 1

I’m a huge fan of anything chipotle-flavored anyways, but I’d never think to add honey to the mix. Plus with the addition of tart lime juice and zest and fresh cilantro it really made for a combination that was out of this world. You make a large batch of the marinade, then reserve half to drizzle over the tenderloins right before serving. I also think it would be a fabulous salad dressing!

Place the lime zest, lime juice, honey, salt, and garlic in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and move around to combine.

Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use.

Light grill and bring to medium-high heat, about 450 degrees. Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every few minutes, until the tenderloin reaches an internal temperature of 140 degrees F.

Pork tenderloin is one of my family’s favorite dinners, but I’ve never tried a chipotle honey variation. I’m adding this to next week’s menu plan!

I’m standing here shaking up this marinade, and I can’t help but wonder how a few shots if tequila would taste in there. Ha! Think I’ve made a few too many batches of your margarita mix, can’t juice limes without looking for José

I don’t cook pork tenderloin very often but I love the flavours in this. I’ll put it on my to make list.

Absolutely! I’d sear it in a oven-safe skillet first (like cast iron) over medium-high heat, then finish off in a 425 oven for about 15-20 minutes.

I made this for dinner last night and what a great combo of favors. Light and tasty! Next time I will add a shot of tequila – good idea.

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