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Ancho-Honey Pork Tenderloin
30 minutes
Main Dish
0 of 1
5(1)
3 ounces pork & 1/2 cup grits
254 cal/serving
eatingwell.com
Ingredients
  1. 1/4cups (≈84.8gestimated from: Honey [cup]) Honey
  2. 2tsp (≈10.1gestimated from: Lime juice, raw [cup]) Lime Juice
  3. 2tsp (≈10.6gestimated from: Soy sauce made from soy and wheat (shoyu), low sodium [tsp]) Soy Sauce, Low Sodium
  4. 1tsp (≈2.7gestimated from: Spices, chili powder [tsp]) Ancho Chile Powder
  5. 1/2tsp (≈1.2gestimated from: Spices, onion powder [tsp]) Onion Powder divided
  6. 1 1/4lb (567glb → g) Pork Tenderloin trimmed
  7. 1/4tsp (≈1.5gestimated from: Salt, table [tsp]) Salt
  8. 1tbsp (≈13.5gestimated from: Oil, olive, salad or cooking [tablespoon]) Olive Oil, Extra-Virgin
Steps
  1. 1 Preheat oven to 425°F.
  2. 2 Whisk honey, lime juice, soy sauce, chile powder and 1/4 teaspoon onion powder in a small bowl. Set aside.
  3. 3 Sprinkle pork all over with salt and the remaining 1/4 teaspoon onion powder. Heat oil in a large ovenproof skillet over medium-high heat. Add the pork and cook until brown on all sides, 4 to 5 minutes.
  4. 4 Transfer the skillet to the oven and roast for 10 minutes. Remove from the oven and brush with the reserved honey mixture. Return to the oven and roast until an instant-read thermometer inserted into the thickest part registers 145°F, 3 to 5 minutes more. Transfer the pork to a clean cutting board and let rest for 5 minutes.
  5. 5 Slice the pork. Serve the pork drizzled with any remaining glaze from the skillet.
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