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1
Preheat oven to 375 degrees.
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2
Place honey, chipotle peppers, chipotle sauce, sriracha and soy sauce together in a food processor and blend until smooth. If you don't have a food processor, finely mince chipotle peppers and whisk with other ingredients in a large bowl until smooth. Set aside.
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3
Mix together flour, salt and pepper. Pat tenderloin dry with paper towels. Dredge in the flour mixture and dust off excess.
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4
Heat oil in pan and add tenderloin. Brown on all sides until a nice brown crust forms on each side.
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5
Line a rimmed baking pan with foil and place a rack on top of the tray. Place the tenderloin on top of the rack.
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6
Drain off excess oil from pan and add the honey mixture. Cook for 2 minutes until reduced and thickened.
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7
Brush tenderloin all over with the sauce and bake for 10 minutes.
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8
Brush the pork all over again with the sauce and place it back into the oven for 8 minutes.
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9
Brush the pork again and cook for another 5-10 minutes until pork is cooked. You can use a thermometer and it should register 135-140 degrees at the thickest part (the middle). If you don't have a thermometer, cut a slit in the middle and check to see if it is still red. If it is barely pink, you can take it out.
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10
Brush again with the glaze and let sit for 10 minutes.
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11
You can find canned chipotle chilles in adobo sauce in the hispanic section of most grocery stores.
