Prep 20 mins
Cook 30 mins
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.
- 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
- Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil; set aside.
- 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.
- Coat tenderloins with desired amount of chili and spice rub.
- 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.
- 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).
Wow...is 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.
Wow, Super delicious! We loved the herb and spice combination with the pork. I used chipotle with adobo sauce that was pureed with fresh garlic and cilantro (I was out of dried coriander seeds) After browning the pork I smeared it with this mixture them rubbed the spices all over. I didn't have time to marinate it with the spices as others had done but this didn't keep the meat from having a lot of flavor. I used equal amounts of the honey and lime juice, I didn't think this would make a difference to the dish but the glaze adds a really nice zippy touch that is a good contrast to the other flavors. I poured some over the meat while it was still in the cast iron frying pan I had roasted the pork in; the glaze mixed with the pan juices which made it even better. We'll definitely be enjoying this dish again. Made for Best of 213 tag.
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.