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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!

NOTES:

• 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.