Prep 10 mins
Cook 20 mins
Easy, quick, and subtly spice, this one's a winner for weekday dinners, or even for company. Nice any time of the year with salads or fresh corn in the warm months, and with winter squash and spinach during cold months. Adapted from epicurious.com,
- 3 canned chipotle chiles in adobo (1/4 cup total)
- 3 cloves garlic, coarsely chopped
- 3 tablespoons honey
- 1 1⁄2 lbs pork tenderloin
- 1⁄2 teaspoon allspice
- Preheat oven to 450°F.
- Purée chipotles in adobo with garlic and honey in a blender until you have a smooth glaze.
- Pat pork dry and sprinkle with salt and allspice, rubbing the mixture into the meat.
- Put pork on a foil-lined baking sheet and spread with the glaze to coat well.
- Roast the pork in the middle of oven until an instant-read thermometer registers 155°F, about 20 minutes.
- Let pork stand 5 minutes on a cutting board before cutting into thin slices.
excellent recipe! we loved this. the chipotles do give it alot of heat but the honey really balances it out. the pork was tender and juicy and loaded with flavor. my dh said this one is a keeper and i have been asked to make this often. way to go beth and thanks for the recipe.
Wow! This is a wonderfully different way to prepare pork tenderloin. We loved the spicy flavor of the chipolte peppers and allspice. The amount of heat was just perfect - I love things really, really spicy, but my family does not. Surprisingly enough, we were all pleased with this one! This time I prepared the pork exactly as suggested, but in the future I would like to try grilling it on the BBQ. The oven was great (and easy), but I am interested to see how the grill will add to the flavor. I served the pork with acorn squash as Beth recommended - a perfect partner with the chipoltes. Thanks, Beth! This has become one of our new favorites I will share with friends.
I tried this tonight and it turned out pretty good, but I think the recipe could benefit from a few changes. I think the tenderloins would taste better if they were rubbed with salt, chili powder, and cumin, seared on a grill, then cook indirrectly on the other side of the grill having been brushed with the glaze, which I would make more of. I think I'd also cut down on the garlic as the cooking time isn't long enough to mellow it out. The recipe has great potential and I'll definitely try it again.