6 Reviews of Chipotle & Honey Glazed Pork

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.

From: ~Nimz~

On Nov 18, 2006

What an excellent Pork Tenderloin recipe. The chipotle chiles with the honey and garlic complimented the pork so well. It was tender and juicy. Thanks for a keeper.

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: Two Socks

On May 31, 2003

I tried this tonight and it turned out pretty good, but I think the recipe could benefit from a few changes. I think the tenderloins would taste better if they were rubbed with salt, chili powder, and cumin, seared on a grill, then cook indirrectly on the other side of the grill having been brushed with the glaze, which I would make more of. I think I'd also cut down on the garlic as the cooking time isn't long enough to mellow it out. The recipe has great potential and I'll definitely try it again.

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.