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    You are in: Home / Recipes / Chile and Spice-Rubbed Pork Tenderloin With Honey-Lime Glaze Recipe
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    Chile and Spice-Rubbed Pork Tenderloin With Honey-Lime Glaze

    Chile and Spice-Rubbed Pork Tenderloin With Honey-Lime Glaze. Photo by WiGal

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Nancy's Pantry's Note:

    This is a Deen Brothers' recipe and it is absolutely delicious. Although the recipe calls for four tenderloins (2 double packs), the meat disappears fast especially if you have a hungry family or crowd. This is a great entertaining dish for company.

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    Units: US | Metric

    • 4 pork tenderloin, 1 1/2 pounds each, trimmed
    • 1/4 cup vegetable oil, divided
    • 1/2 cup honey
    • 1/4 cup lime juice, fresh
    • 2 tablespoons coriander, ground
    • 2 tablespoons cumin, ground
    • 2 tablespoons salt
    • 2 tablespoons thyme, dried
    • 2 tablespoons garlic powder
    • 1 tablespoon dried chipotle powder
    • 1 teaspoon red pepper, ground


    1. 1
      Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil; set aside.
    2. 2
      In a small bowl, combine coriander through red pepper and mix well. Store in an airtight container at room temperature for up to six weeks.
    3. 3
      Coat tenderloins with desired amount of chili and spice rub.
    4. 4
      In a large skillet, heat 1 tablespoon of oil over medium-high heat. Cook one pork tenderloin for two minutes or until lightly browned. Remove tenderloin and place on prepared pan. Repeat with remaining oil and tenderloins.
    5. 5
      Bake for 20 minutes or until a meat thermometer, inserted into the thickest part of the meat, registers 155 degrees or to desired degree of doneness. Combine honey and lime juice, drizzle over pork, and garnish with lime wedges (optional).

    Ratings & Reviews:

    • on April 10, 2013

      55 this ever a great rub! Truly transformed a basic dinner to company special. Loved, loved, loved it and it will be in my best of cookbook for 2013. Thanks for posting.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 25, 2012


      This is a real keeper! I put the rub on the pork several hours ahead also, and then grilled the pork on the BBQ, glazing it right at the end. Delicious. Great flavors in the rub, which i am going to also use on chicken. Made for ZWT8.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 25, 2011


      This should be the first of many outstanding reviews for this recipe. I loved that an elegant dinner could be on the table in less than 45 minutes. The recipe was reduced to 1 tenderloin to include the spice rub. The meat was rubbed with the mixture several hours before cooking and rested in the refrigerator until 30 minutes prior to cooking. It was cooked to the 155 degrees and then tented with foil and rested for 10 minutes before carving. It was served on a bed of steamed red cabbage with carrots and pearl onions on the side. Made for the Diabetic Forum and the 2nd Annual Tailgate Party.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Chile and Spice-Rubbed Pork Tenderloin With Honey-Lime Glaze

    Serving Size: 1 (397 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 595.3
    Calories from Fat 194
    Total Fat 21.6 g
    Saturated Fat 5.2 g
    Cholesterol 218.8 mg
    Sodium 2529.2 mg
    Total Carbohydrate 28.1 g
    Dietary Fiber 1.1 g
    Sugars 23.6 g
    Protein 70.7 g

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