Chipotle & Honey Glazed Pork

Chipotle & Honey Glazed Pork created by Nimz_

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,

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Lizzie-Babette
Contributor
@Lizzie-Babette
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"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,"
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  1. Outdoorsy
    Nice flavor, easy to make, I found 155 degree internal was not cooked enough though. Definitely will make again!
    Reply
  2. Cilantro in Canada
    This is a roast with lots of flavour and heat. I too used a pork loin roast and cooked to 155 F. It is easy to make too. Thanks for the recipe.
    Reply
  3. Alisa Lea
    Wow, what flavor. This is really good. It is hot though. DS2 is my "heat" freak and he was in heaven. I used a pork loin so I roasted it at 450 for the first 15-20 minutes and then turned the oven down to 375 and cooked until the internal temp. reached 155. Can't wait to have sandwiches with the leftovers.
    Reply
  4. Nimz_
    Chipotle & Honey Glazed Pork Created by Nimz_
    Reply
  5. Nimz_
    What an excellent Pork Tenderloin recipe. The chipotle chiles with the honey and garlic complimented the pork so well. It was tender and juicy. Thanks for a keeper.
    Reply
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