a balanced plate with room for dessert

Chipotle Honey-Lime Pork Tenderloin


I don’t know if this is a problem other people have, but every single time I cook for something that calls for chipotles in adobo sauce I am left with two or three lonely chiles. I never know what to do with them and they often go to waste. This time, I planned accordingly. On the first night, I made chipotle quinoa chili. A few nights later, I used up the rest of the chipotle peppers in this delicious pork tenderloin.

Chipotle Honey-Lime Pork Tenderloin |

Chipotle Honey-Lime Pork Tenderloin

1 pound pork tenderloin
1/2 cup freshly squeezed lime juice
zest from 1 lime
1/4 cup honey
1/2 tablespoon salt
1/2 teaspoon garlic powder
1 – 2 chipotle chiles in adobo sauce, chopped
1/2 tablespoon adobo sauce
1 tablespoon canola oil
cilantro, chopped

  1. Place the tenderloin in a shallow container with a lid to marinate.
  2. In a medium bowl, whisk together lime juice, lime zest, honey, salt, and garlic powder. Pour half the marinade over the tenderloin; reserving the remaining half of the marinade for the sauce.
  3. Pour chipotle chiles and adobo sauce over the tenderloin. Cover and allow to marinate overnight in the refrigerator.
  4. Remove the tenderloin 30 minutes before cooking. Preheat oven to 450°F.
  5. Heat canola oil in a cast iron skillet over medium-high heat. Remove tenderloin from marinade and sear in skillet on all sides, about 3 minutes per side.
  6. Place skillet in preheated oven and cook for 15 minutes, turning once halfway through.
  7. Once the pork’s internal temperature reaches 140°F, remove from the oven. Move pork to a cutting board and cover with foil. Let rest for 10 minutes or until the temperature  reaches 150°F.
  8. Meanwhile, prepare te sauce: pour reserved lime juice mixture and leftover marinade into the skillet and heat over medium-high heat. Allow sauce to reduce and thicken. Meanwhile, slice pork into 1-inch medallions. Serve sauce over the sliced pork and garnish with cilantro, if desired.

recipe slightly adapted from The Way to His Heart

Author: Jenni

Dietitian by day and Midwest food blogger by night. Lover of whiskey, running, and all things food.

4 thoughts on “Chipotle Honey-Lime Pork Tenderloin

  1. I am obsessed with the chipotles in adobo sauce, I freeze them in individual sandwich bags! This pork tenderloin looks scrumptious. I need to make it soon. Oh, and great picture. I can’t ever seem to photograph pork tenderloins well, bravo!

  2. I have a question about the sauce… when you say to use the leftover marinade are you referring to what you actually marinated the meat in, or the mixture you set aside before marinating. Can’t wait to make this next week!!

  3. This looks great! Whenever I buy chipotles in adobo, I dump the can into the mini food processor and blend the whole thing up. Then I can just use a few teaspoons of the puree, and keep the rest in the freezer. Those suckers are messy to chop!

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