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March 7, 2014

Chipotle Honey-Lime Pork Tenderloin



I've been in a bit of a blogging slump lately.  I've been cooking some great food, and when I do take pictures they're decent, but it's very rare that I take a picture of my food anymore.  Why?!  I can't blame it on the lack of natural light, but solely on my lack of planning. When dinner is done, I have a crazy toddler begging to eat, and I have to get food on the table ASAP or else he'll keep begging for Goldfish!

But, to get my butt in gear and start planning better, I signed up for another blogger's choice recipe exchange, hosted and coordinated by the obviously more organized than me Sarah.  This month I got Jenni's blog - Dough See Dough.  The moment I got the email I opened up her blog to peruse some potential recipes to try out.  (And, therefore started dinner later than planned - which is why I never get pictures!)  I was initially planning to try her homemade white bread, because I really need to start making more breads.  We don't eat a lot of sandwich bread in our house except for the weekends.  Sadly, the bread ends up going bad before we can use it all up, and therefor I never buy it anymore.  But, I've heard homemade bread freezes better.  So, long story short, I still plan on making her white bread when I have a little time.

What made me change my mind?  She posted this pork tenderloin like days after I bought a few tenderloins on super sale at the grocery store. I'm always looking for new pork tenderloin recipes.  I felt like it was kismet that she posted as I bought some to freeze.  So, the next week they went on the menu and I purposely planned to make this on a Sunday so I could actually allow myself extra time to photograph it.  

I was nervous Rob wouldn't like it, and once I explained the sauce had honey in it he was all for it.  I think he was pleasantly surprised.  Ty even ate his (minus the sauce, I was afraid it was too spicy for a picky toddler).  I was a huge fan and will definitely make this several times!  And bonus, made for amazing burrito bowl leftovers with some Cilantro Lime Rice!



Chipotle Honey-Lime Pork Tenderloin
Ingredients:

  • 1 pound pork tenderloin
  • 1/2 cup freshly squeezed lime juice (about 2.5 limes for me)
  • zest from 1 lime
  • 1/4 cup honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1-2 chipotles in adobo sauce, chopped
  • 1/2 tablespoon adobo sauce
  • 1 tablespoon canola oil
  • cilantro, chopped

Directions:

  • Put the pork in a shallow container to marinate.

  • In a medium bowl, whisk together lime juice, zest, honey, salt and garlic powder.  Pour HALF of the marinade over the pork, reserving the remaining half for the sauce, to be made later.  Pour chipotles and adobo sauce over the pork.  Cover and marinate overnight in the fridge. 

  • Remove the pork from the fridge and let sit at room temperature for 30 minutes before cooking.  

  • Preheat oven to 450 degrees.

  • Heat canola oil in a cast iron skillet over medium-high heat.  Remove pork from marinade and sear in skillet on all sides, a few minutes per side.  (Any skillet would work, but I love cast iron for searing meats!)

  • Place skillet in preheated over and cooking for 15 minutes, turning once halfway through.  Remove from oven once the internal temperature reaches 140 degrees F.  Move pork to a cutting board and cover with foil, allowing to rest about 10 minutes, or until the internal temperature reaches 150 degrees F.

  • While the meat is resting and coming to temperature, prepare the sauce.  Combine the used marinade and reserved lime juice mixture and cook in the skillet over medium-high heat, scrapping up any browned bits from the pork.  Allow the sauce to reduce and thicken.  

  • Slice pork in to 1 inch medallions.  Serve sauce over the sliced pork and garnish with cilantro.

Source: Dough See Dough

   

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6 comments:

  1. I need to make this, soon! After all of these rave reviews, it will be on the meal-plan soon.

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  2. This sounds delicious! I love how easy pork loins are for Sunday dinner.

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  3. Sounds yummy, and I love your use of my most overused word, kismet. How did you turn it into burrito bowls?

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    Replies
    1. Gotta love a good overused word that doesn't grate your nerves!

      For me, turning them in to burrito bowls is very easy, because I don't like beans, and I don't put salsa/sauces on my burrito bowls when at a restaurant. Mine are literally rice, meat and cheese. I just warm the rice and meat up, add some shredded cheese and enjoy! But you could easily add black beans, guacamole, etc. to amp it up! I instantly regretted not making an extra one just for the leftovers because the lunch was one of the best lunches I'd had in a while!

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  5. So glad you guys liked this one - it's one of our favorite pork tenderloin recipes.

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