This recipe is supposed to be for a tenderloin, but I'm pretty sure this huge hunk of meat that I cooked up was a pork loin. But I thought I bought a tenderloin. Why would I have bought it if it said 'pork loin' on it? This just seems too big to be a tenderloin, which is a lot more slender.
So yeah, this could be a tenderloin, or it could be a pork loin. To be honest I don't freakin know at this point and I made this so long ago, but either way the meat was still tender and delicious. But definitely use tenderloin, because that's what the original recipe calls for!
- 3 tablespoons of honey
- 2 chipotle chilies in adobo and a bit of the adobo sauce
- 1 tablespoon chopped cilantro
- 1 garlic clove, minced
- 2 pork tenderloins
- 1 -2 tablespoons of olive oil
- 1/2 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon black pepper
Heat oven to 350. Combine the honey, chipotles, adobo, cilantro and garlic and set aside. Meanwhile, heat the oil in a large skillet over medium heat. Trim fat from tenderloins and season with salt, pepper, cumin and chili powder. Sear in olive oil browning all the sides. Transfer to a lightly oiled baking pan (or leave in skillet if it's oven proof.) Roast for about 15 minutes and brush with the chipotle mixture. Continue roasting fro another 15 minutes. Let rest for 5 minutes before slicing and serving.
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We loved the blend of sweet and spicy against the tenderness of the meat. The basting sauce packs alot of heat and kicks it up a bit, so if you aren't so fond of spicy foods then use less chipotle chiles and juice. We will definitely be making this again soon, just not when it's 100 degrees outside!
P.S. I'm aware that I've been posting about hot recipes lately, and no one wants to make anything involving heat right now! I hope to have some cool, summery recipes for you soon :)
Peace, and bacon grease!
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