You guys. YOU. GUYS.
I know it’s early. I know it’s Monday. But I couldn’t wait any longer to tell you guys about this dish. I’ve had it sitting in my archives for…awhile…because it was a hot item for a bit and it seemed like everyone was blogging about it. I debated even posting it at all, but I just had to do it. On the off chance that some of you haven’t seen it already on other blogs, or Pinterest, or wherever else people find recipes these days. Are there other places??
I may have mentioned previously that honey, chipotle, and lime are all some of my favorite flavors (not to supersede balsamic vinegar), so combining them all in one tasty sauce was a no-brainer for me. I mean, I didn’t create the recipe, but when I saw it I knew it was made for me!
Aside from the overnight marinating, this recipe is easy to do. Just make sure you plan ahead because it really is better if you can marinate it the full time. Really soaks in those flavors. Of course it’s the sauce that really makes it, lets be honest. I could probably throw this sauce on top of cardboard and think it was the most delicious dinner ever. Well, that may be a bit of an exaggeration, but you get the gist.
Basically, it’s Monday and if you aren’t an OCD menu planner 2 1/2 weeks at a time like I am…you need to get this on your menu this week. Like, immediately. Trust a sista, ok??
- 1/2 cup lime juice
- Zest from 1 lime
- 1/4 cup honey
- 1/2 Tbsp kosher salt
- 1/2 tsp garlic powder
- 1 lb pork tenderloin
- 1 chipotle chile in adobo sauce, chopped
- 1/2 Tbsp adobo sauce
- Olive oil
- Combine the lime juice and zest, honey, salt, and garlic powder in a medium bowl and stir to combine. Place the pork in a resealable plastic bag or shallow dish, pour half the marinade over the pork and reserve the other half for the sauce. Add the chipotle and adobo sauce to tenderloin, seal or cover and marinate in the refrigerator overnight.
- About 30 minutes before you are ready to cook, remove pork from refrigerator and allow to come to room temperature.
- Meanwhile, preheat the oven to 425°F. In a heavy, oven-proof skillet, heat enough oil to coat the bottom, over medium high heat. Remove the tenderloin from the marinade and sear in hot skillet on all sides, about 3 minutes per side. Place the skillet in the oven and roast tenderloin for 15 minutes, turning once halfway through the cooking time.
- Check temperature with an instant read thermometer. Remove pork from the oven at approximately 140 to 145 degrees (slight pink in the middle), then cover pork in skillet with foil. Let rest for 5 to 10 minutes or until temperature rises to 150 degrees. Remove pork to a cutting board and slice into 1-inch medallions.
- While the pork is resting, pour reserved lime juice mixture and leftover marinade into the skillet with the meat juices and heat on medium-high. Allow the sauce to reduce and thicken slightly, then pour over sliced pork.