Imagine a tender pork tenderloin finished with a sweet glaze that has a little heat and a ton of flavor. A pork tenderloin with a chili honey glaze is one of those dishes that you will remember.
This recipe was adapted from a recipe by Bobby Flay on the Food Network. I modified the spices a bit for my taste, but the inspiration came from Bobby’s original recipe.
If you like the video let me know, and please subscribe. We have new videos coming out several times each week. Thanks for watching.
YouTube Channel:
Print this recipe at
Ingredients
Glaze
3/4 cup honey
2 tsp ancho chili powder
2 tsp New Mexico chili powder
1 tsp red pepper flakes
1 tbs Dijon mustard
Pork Tenderloin
1 2 pound pork tenderloin, trimmed
1 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp ancho chili powder
1 tsp New Mexico chili powder
2 tbs canola oil
Directions
Preheat the oven to 425°F.
Whisk together the glaze ingredients in a small bowl and set aside.
Take the pork tenderloin out of the refrigerator 30 minutes before cooking. Season the tenderloin on both sides with salt, pepper and the chili powders. Heat oil in a cast iron skillet. Add the pork tenderloin to the skillet and sear on all sides until a crust has formed (about 10 minutes). Remove from heat and brush both sides with a little bit of the glaze. Place the skillet in the oven and roast the tenderloin until an instant-read thermometer inserted into the center of the tenderloin reads 140°F (about 12 minutes).
Remove the roast and place it on a cutting board and top with more glaze and cover with foil. Let it rest 10 minutes. Cut 1/2″ slices, top with more glaze and serve.
PAID AFFILIATE LINKS
Groceries
Guanciale:
Caputo Pizzeria Flour (for wood fired oven):
Caputo Chef Flour (for pizza stone):
Caputo Dry Yeast:
BBQ Tools & Supplies
Fireboard 2 Drive:
Fireboard 2:
Fireboard Pro:
MEATER Wireless Thermometer:
Infrared Thermometer:
Wagyu Beef Tallow:
FOGO Premium Lump Charcoal:
Rockwood Charcoal:
Lodge Cast Iron 7.5″ Round Grill Press:
Lodge Pre-Seasoned Reversible Griddle:
Butcher Paper to Wrap Brisket:
Knives & Cutting Boards
Cutting Board:
Brisket Carving Knife:
Brisket Trimming Knife:
ZWILLING J.A. Henckels Chef Knife:
Pizza Tools & Supplies
Pizza Peel (9” turning):
Pizza Peel (wood):
Pizza Stone:
Cooking Utensils & Supplies
Umai Dry Age Bags:
Joule Sous Vide:
Sous Vide Container:
Lodge 12″ Cast Iron Skillet:
Lodge Cast Iron Skillet Bundle:
Lodge Cast Iron Grill Press:
Taco Tongs:
Pickle Making
Pickling Crock:
Pickling Spice:
Bread Making Tools
Bread Lame to Score Sourdough:
Extra Large Commercial Plastic Cutting Board:
Dough Tub:
Plating Tools
Brush Set:
Spoon Set: