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
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
- Place the tenderloin in a shallow container with a lid to marinate.
- 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.
- Pour chipotle chiles and adobo sauce over the tenderloin. Cover and allow to marinate overnight in the refrigerator.
- Remove the tenderloin 30 minutes before cooking. Preheat oven to 450°F.
- 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.
- Place skillet in preheated oven and cook for 15 minutes, turning once halfway through.
- 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.
- 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