Pork Tenderloin with Chili Honey Glaze Recipe

5 from 1 vote

Pork Tenderloin with Chili Honey Glaze Recipe

Imagine a tender pork tenderloin finished with a sweet glaze that has a little heat and a ton of flavor. A pork tenderloin with a chili honey glaze is one of those dishes that you will remember. This recipe was adapted from a recipe by Bobby Flay on the Food Network. I modified the spices a bit for my taste, but the inspiration came from Bobby's original recipe.

Course Main Course

Cuisine American

Keyword pork tenderloin, pork tenderloin chili, pork tenderloin chili glaze

Prep Time 15

Cook Time 20

Resting Time 10

Total Time 45

Servings servings

Calories 541kcal

Cost $14

Ingredients

Glaze

¾ cup honey
2 teaspoon ancho chili powder
2 teaspoon New Mexico chili powder
1 teaspoon red pepper flakes
1 tbs Dijon mustard

Pork Tenderloin

2 pound pork tenderloin trimmed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon ancho chili powder
1 teaspoon New Mexico chili powder
2 tbs canola oil

Instructions

Preheat the oven to 425°F. Whisk together the glaze ingredients in a small bowl and set aside.
Take the pork tenderloin out of the refrigerator 30 minutes before cooking. Season the tenderloin on both sides with salt, pepper and the chili powders.
Heat oil in a cast iron skillet. Add the pork tenderloin to the skillet and sear on all sides until a crust has formed (about 10 minutes). Remove from heat and brush both sides with a little bit of the glaze.
Place the skillet in the oven and roast the tenderloin until an instant-read thermometer inserted into the center of the tenderloin reads 140°F (about 12 minutes).
Remove the roast and place it on a cutting board and top with more glaze and cover with foil. Let it rest 10 minutes. Cut ½" slices, top with more glaze and serve.

Video

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