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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (188g) Recipe makes 4 servings The following items or measurements are not included below: 3 chipotle chiles in adobo |
||
| Calories 283 | ||
| Calories from Fat 83 | (29%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.2g | 14% | |
| Saturated Fat 3.2g | 15% | |
| Monounsaturated Fat 4.1g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 112mg | 37% | |
| Sodium 84mg | 3% | |
| Potassium 630mg | 18% | |
| Total Carbohydrate 13.9g | 4% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 13.0g | ||
| Protein 35.1g | 70% | |
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By: Marty Hugo
Ingredients
- 3 canned chipotle chiles in adobo (1/4 cup total)
- 3 cloves garlic, coarsely chopped
- 3 tablespoons honey
- 1 1/2 lbs pork tenderloins
- 1/2 teaspoon allspice
Directions
1
Preheat oven to 450°F.2
Purée chipotles in adobo with garlic and honey in a blender until you have a smooth glaze.3
Pat pork dry and sprinkle with salt and allspice, rubbing the mixture into the meat.4
Put pork on a foil-lined baking sheet and spread with the glaze to coat well.5
Roast the pork in the middle of oven until an instant-read thermometer registers 155°F, about 20 minutes.6
Let pork stand 5 minutes on a cutting board before cutting into thin slices.
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- Course > Main Dish
- Main Ingredient > Meat > Pork
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Equipment > Oven
- Occasion > Taste/Mood > Spicy
Featured Reviews for This Recipe
From: Cilantro in Canada
On Jan 22, 2007
This is a roast with lots of flavour and heat. I too used a pork loin roast and cooked to 155 F. It is easy to make too. Thanks for the recipe.
From: Alisa Lea
On Jan 8, 2007
Wow, what flavor. This is really good. It is hot though. DS2 is my "heat" freak and he was in heaven. I used a pork loin so I roasted it at 450 for the first 15-20 minutes and then turned the oven down to 375 and cooked until the internal temp. reached 155. Can't wait to have sandwiches with the leftovers.
From: taylortwo
On Mar 10, 2003
excellent recipe! we loved this. the chipotles do give it alot of heat but the honey really balances it out. the pork was tender and juicy and loaded with flavor. my dh said this one is a keeper and i have been asked to make this often. way to go beth and thanks for the recipe.
From: miss gracie
On Jan 7, 2003
Wow! This is a wonderfully different way to prepare pork tenderloin. We loved the spicy flavor of the chipolte peppers and allspice. The amount of heat was just perfect - I love things really, really spicy, but my family does not. Surprisingly enough, we were all pleased with this one! This time I prepared the pork exactly as suggested, but in the future I would like to try grilling it on the BBQ. The oven was great (and easy), but I am interested to see how the grill will add to the flavor. I served the pork with acorn squash as Beth recommended - a perfect partner with the chipoltes. Thanks, Beth! This has become one of our new favorites I will share with friends.
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