GARLIC HERB HONEY GLAZED PORK TENDERLOIN
1 1/2-2 pound pork tenderloin
1/4 cup QUALITY raw honey
2 tablespoons FRESH lemon juice
1 teaspoon ancho OR chipotle chile powder
1 tablespoon garlic powder
1 tablespoon butter
FRESH ground sea salt and black pepper
- Preheat the oven to 450°.
- Combine the honey, garlic herb seasoning, lemon juice, and garlic powder in a mixing bowl and stir well.
- Pat the tenderloin dry with some paper towels and generously season on both sides with FRESH ground sea salt and black pepper.
- Heat skillet over medium high heat and melt butter.
- Sear the tenderloin for 2-3 minutes per side until brown all over.
- Reduce flame to low and add the honey mixture.
- Toss the tenderloin until completely covered in the glaze.
- Transfer the skillet to the oven.Or place on a foil lined baking sheet.
- Roast the tenderloin for 10-12 minutes, flipping it halfway through, until internal temperature reaches 145°.
- Allow the roast to rest undisturbed on a cutting board for 5 minutes before carving.
- Serve with any remaining glaze and enjoy!
- This recipe works really well on boneless pork chops.
- A GREAT flavor alternative is ANCHO or CHIPOTLE honey glazed pork. Substitute 1 teaspoon ancho OR chipotle chile powder for the garlic herb seasoning.
Ancho chilies are fairly mild 1,000-1,500 on the Scoville scale and are considered one of the main peppers used in Mexican moles while Chipotles are smoked and dried jalapeño peppers that are a bit hotter, 2,500-8,000 on the Scoville scale.
TO MAKE YOUR OWN CHILE POWDER
- Cut the chiles in half.
- Remove the stems and seeds.
- Add the chiles to a dry skillet and toast over low heat, flipping occasionally, until the peppers are blistered and fragrant.
- Transfer to a food processor or spice grinder, mixing to a fine powder.
- Store in an air tight container.