Chile And Spice-Rubbed Pork Tenderloin With Honey-Lime Glaze Recipe

Name: Chile And Spice-Rubbed Pork Tenderloin With Honey-Lime Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil; set aside.
2
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.
3
Coat tenderloins with desired amount of chili and spice rub.
4
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.
5
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).

518

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Chile And Spice-Rubbed Pork Tenderloin With Honey-Lime Glaze falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

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

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