I've been very into pork tenderloin lately. Not only is it delicious, you can marinate it in so many different flavor combinations. I like that it cooks quickly in the oven after a quick sear on the stovetop and has very little fat, which means every ounce you pay for is edible. And speaking of price, my supermarket has club packs with four tenderloins for $2.99 per pound. Awesome.
After I posted the Greek Pork Tenderloin my friend Melissa insisted I try this Chipotle Honey Lime Pork Tenderloin. The chipotle in the title initially turned me off because I haven't been a fan of dishes where that's the dominant flavor, but when I realized it was just in the marinade I decided to go for it.
I marinated the pork overnight, a step I highly recommend. I don't think the flavor really penetrates the meat otherwise. Be careful reducing the sauce because it can go from saucy to sticky in a matter of seconds thanks to the honey in the marinade. I ended up dipping my pieces of pork in the sauce because I couldn't drizzle it. The flavor was intoxicating and SP deemed this his new favorite way to eat pork and one of the best meals I've made in a long time. Stay tuned for the recipe for the amazingly delicious corn and mushroom side dish I served with it.
Chipotle Honey Lime Pork Tenderloin
1 pound pork tenderloin
1/2 cup lime juice
Zest from 1 lime
1/4 cup honey
1/2 tablespoon kosher salt
1/2 teaspoon garlic powder
1 chipotle chile in adobo sauce, chopped
1/2 tablespoon adobo sauce
Place tenderloin in a large plastic food storage bag or other container to marinate. In a bowl, combine lime juice, zest, honey, salt, and garlic powder. Stir to combine, then pour half over tenderloin, reserving half for sauce. Add chipotle and adobo sauce to tenderloin. Seal and marinate in the refrigerator overnight.
About 30 minutes before you are ready to cook, remove pork from refrigerator and allow to come to room temperature. Preheat oven to 425°F. In a heavy, oven-proof skillet, heat enough oil to coat over medium high. Remove tenderloin from marinade and sear in hot skillet on all sides, 3 minutes per side. Place the skillet in the oven and roast tenderloin for 15 minutes, turning once halfway through the cooking time.
Check temperature with an instant read thermometer. Remove pork from the oven at approximately 140 to 145 degrees, then cover pork in skillet with foil. Let rest for 5 to 10 minutes or until temperature rises to 150 degrees. Remove pork to a cutting board and slice into 1-inch medallions.
Pour reserved lime juice mixture and leftover marinade into skillet with meat juices and heat on medium-high. Allow sauce to reduce and thicken slightly, then pour over sliced pork. Garnish with freshly chopped cilantro.