When it comes to creating a mouthwatering, flavorful pork tenderloin, nothing beats a delicious Pork Tenderloin with a Chili Honey Glaze. This pork tenderloin is finished with a sweet chili honey glaze that has a little heat and a ton of flavor. It is one of those dishes that you will remember for a very long time.
This easy-to-follow recipe transforms a lean cut of meat into something tender and juicy with a delightful kick. It is sure to become your go-to recipe for special occasions or just a simple weeknight meal.
Origins of This Dish
First, I need to give credit where credit is due. This Pork Tenderloin with Chili Honey Glaze recipe was adapted from a recipe by Bobby Flay on the Food Network. The spices where modified a bit for my taste, but the inspiration came from Bobby's original recipe.
I live in Austin, Texas and am fond of the Tex-Mex influence in Bobby Flay's cooking. The chili honey glaze works incredibly well in this dish. If you only can make one pork tenderloin in the next 20 years, make this one. You will not be disappointed.
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Ingredients
- Chile Honey Glaze
- Sweet honey
- Ancho chili powder
- New Mexico chili powder
- Red pepper flakes
- Dijon mustard
- Pork Tenderloin
- Pork tenderloin trimmed
- Kosher salt
- Freshly ground black pepper
- Ancho chili powder
- New Mexico chili powder
- Canola oil
See printable recipe card for quantities.
Instructions
Prepare the Pork Tenderloin
Take the pork tenderloin out of the refrigerator about an hour before cooking to let it come up to room temperature. Blot it with a paper towel and use a sharp knife to trim off any silver skin and excess fat.
The seasonings are as simple as the glaze. It's just salt, pepper and a few chili powders.
Trim the excess fat from the pork tenderloin.
Rub the tenderloin with a little oil then season it with kosher salt, freshly ground black pepper and chili powder. Sprinkle the mixture on both sides and rub it in.
Sear the Tenderloin
Sear the tenderloin in a hot skillet with a tablespoon vegetable oil. Use vegetable oil or something similar, not olive oil. The reason is that olive oil has a low smoke point and is not suitable for searing in a hot pan. This calls for a heavyweight pan so get out that old cast iron skillet. Yes, you will have to clean it, but it's worth it.
Sear both sides of the pork tenderloin in a cast iron skillet.
After the tenderloin is seared, finish it in a hot oven at 425˚F until the internal temperature of the pork reaches 140˚F, about 20 - 30 minutes. This one was cooked in a wood-fired oven, but a conventional oven will work just fine.
Once the pork tenderloin reaches the desired temperature, remove it from the pan and place it on a cutting board. Cover it with aluminum foil and let it rest for 10-15 minutes.
Make the Glaze and Serve
While the pork is resting, make the glaze. This glaze is surprisingly simple to make. It has only five ingredients and three of them are peppers. They just need to be stirred together, no cooking required. While you would not want to eat this glaze with a spoon, it is outrageously good on a pork tenderloin.
Place all of glaze ingredients in a small bowl.
Whisk until combined.
After the pork tenderloin has rested, brush it with the chili honey glaze. Brush all the way around to make sure it's evenly coated. Slice the tenderloin into medallions and serve with as much of that glaze as you can put on it. Every drop is liquid gold, don't waste it.
Substitutions
This recipe calls for both Ancho and New Mexico chili powder. These can usually be found in the Hispanic food section or the bulk spice aisle of your local grocery store. They can also be found online.
If you have trouble finding one or both of these chili powder, try using whatever chili powders you can find. Just don't use cayenne pepper, that would be a mistake.
Also, brown sugar is sometimes used as a substitute for honey, but the flavors are quite different. Besides, the honey really coats the tenderloin. Stick to honey.
Equipment
A big cast iron skillet works well for searing the pork tenderloin. If you don't have one, use the heaviest skillet that you have.
Storage
Store leftover pork tenderloin in an airtight container in the refrigerator for up to 3 days.
Top Tip
Watch the internal temperature of the tenderloin closely as it cooks. A pork tenderloin is fairly small in diameter which means the internal temperature can change quickly. The time between rare and well done is only about 5 minutes, so don't walk away.
Conclusion
A Pork Tenderloin with Chili Honey Glaze is more than just a delicious meal, it’s an experience. This easy recipe transforms this tender piece of meat into something extraordinary, perfect for that special occasions or just date night. Enjoy!
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Pairing
These are my favorite dishes to serve with this recipe.
📖 Recipe
Pork Tenderloin with Chili Honey Glaze Recipe
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.
Darwin Ramiez says
Your writing style is compelling; I couldn't break reading once I started.
Dave says
Well, thank you! Did you see the video?