Chile and Spice-Rubbed Pork Tenderloin With Honey-Lime Glaze

"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."
photo by teresas photo by teresas
photo by teresas
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Ready In:


  • 4 pork tenderloin, 1 1/2 pounds each, trimmed
  • 14 cup vegetable oil, divided
  • 12 cup honey
  • 14 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).

Questions & Replies

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  1. 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.
  2. Wow, Super delicious! We loved the herb and spice combination with the pork. I reduced the chipotle and red pepper quite a bit but it still had a good amount of heat which balanced well with the lime honey glaze. I guessed how much of that I would use and wished I had made a little more. I used pork steaks instead of pork loin and cooked them on the grill, yum, yum, yum! We will definitely make this again.
  3. 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.
  4. 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.
  5. Yummy...I scaled this down for 1 tenderloin...loved the rub...but the highlight was the honey/lime glaze...this will be made again and tasty...made for "FYC" tag game...


  1. Fantastic, combination of spice, sweetness and citrus and so quick and easy. We were only cooking one tenderloin so I just reduced the qualities a bit. I substituted cajun seasoning for chipotle powder. The flavors blended so well. I cooked ours to 160 and let set for close to eight minutes and it was moist and delicious. Thank you for sharing this recipe, we were looking for something different for pork loin and this was just what we were looking for!



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