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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

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on April 10, 2013

      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.

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    • 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.

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    • 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.

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    • on February 11, 2014

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 10, 2013

      Fabulous recipe! Rub was put on in morning and taken out of fridge 30 minutes before grilling. The only thing we did differently was we grilled in charcoal grill. Put some olive oil onto grate, had on first side 7 minutes, flipped over, put in meat thermometer, grilled on second side 6 minutes, shut off vents, put lid on and let set another 7 minutes or until it got to 150 degrees, then tented for 10 minutes. Next time I would reduce the sauce. I served with Country White Bread or Dinner Rolls (Bread Machine), Cardamom Carrots, some red smashed potatoes-rice would be better, and Summer Squash Salad.

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    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
    32%
    Total Fat 21.6 g
    33%
    Saturated Fat 5.2 g
    26%
    Cholesterol 218.8 mg
    72%
    Sodium 2529.2 mg
    105%
    Total Carbohydrate 28.1 g
    9%
    Dietary Fiber 1.1 g
    4%
    Sugars 23.6 g
    94%
    Protein 70.7 g
    141%

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