Honey Chipotle Glazed Pork Tenderloin

Honey Chipotle Pork Tenderloin

The Spruce / Diana Rattray

Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 6 servings
Yield: 2 pork tenderloins
Nutrition Facts (per serving)
301 Calories
11g Fat
10g Carbs
40g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 301
% Daily Value*
Total Fat 11g 14%
Saturated Fat 3g 14%
Cholesterol 110mg 37%
Sodium 277mg 12%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 2%
Total Sugars 9g
Protein 40g
Vitamin C 0mg 2%
Calcium 18mg 1%
Iron 2mg 12%
Potassium 678mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Honey, smoky chipotle peppers, and spicy seasonings help to flavor this easy pork tenderloin. Serve this pork sliced with mashed potatoes or a rice dish.


  • 3 tablespoons honey

  • 2 chipotle chiles in adobo, finely chopped, with a few teaspoons of sauce

  • 1 tablespoon chopped cilantro

  • 1 clove garlic, finely chopped

  • pork tenderloins, about 1 1/2 to 2 pounds

  • 1 to 2 tablespoons olive oil

  • 1/2 teaspoon salt

  • 1 teaspoon chili powder

  • 1/2 teaspoon cumin

  • 1/4 teaspoon ground black pepper

Steps to Make It

  1. Heat oven to 350 F.

  2. In a bowl combine the honey, chopped peppers, adobo sauce, cilantro, and garlic; set aside.

  3. Heat olive oil in a large skillet over medium heat. Trim fat from the tenderloins and remove silver skin. Rub pork all over with the salt, chili powder, cumin, and black pepper. Sear in the olive oil, turning to brown all sides for a total of about 8 minutes.

  4. Transfer the pork to a lightly oiled baking pan or leave the tenderloins in the skillet if it is oven-safe.

  5. Roast the pork in the preheated oven for about 10 minutes and then brush generously with the chipotle mixture. Continue roasting for about 10 minutes longer, or until the pork registers, at least 145 F on an instant-read thermometer stuck into the thickest part of the tenderloin.

  6. Let the pork rest for 5 minutes. Slice and drizzle with pan juices.