Pork tenderloin is one of my favorites meats to grill.  Since I’m not able to grill outdoors these days, I’ve found a different way to get the same results.  By searing the meat on a cast iron grill pan on top of the stove, then placing in the oven to finish cooking.  It tastes almost as if it were grilled outdoors.  Chipotle and lime flavors the pork by way of spices and a glaze to finish.  I like to save some of the glaze to drizzle over the sliced pork just to add more flavor.  Tenderloins are sometimes packed with two inside which is what I have.  I’m only making one but the spice blend and glaze are enough to season two loins or about 2 1/2 pounds.


The spice blend consists of Chipotle powder, sweet Hungarian paprika, coriander, salt, sugar and lime zest.


After you mix it all together, drizzle about a tablespoon of olive oil to make a paste.


Rub the paste over all of the tenderloin.


Place in a zip lock bag to marinate at least 2 hours or more if you have time.


The glaze consists of lime juice, garlic, Chipotle en Adobo sauce, honey and cilantro.  For the Chipotles, I pulsed the entire can in a food processor.  After I measured out the amount I needed, the rest went into a snack size zip lock bag.  Seal it up and place in the freezer for future recipes.


Whisk together the glaze.


Get your grill pan nice and hot on top of the stove, then place the tenderloin in to sear.  Brush some glaze over all sides of the tenderloin.


When all sides have been seared in the pan, transfer it to a 375 degree oven to continue cooking.  I inserted a meat thermometer and cooked it until it reached 140 degrees which was about 15 minutes.  Then take it out of the oven to rest an additional 5 – 10 minutes.  If you leave the pork in the pan the internal temperature will continue to rise to the recommended 145 degree safe temp.  I find that the lowest safe temperature produces the most tender and juicy pork.


It’s safely cooked and rested and ready to slice.


We like stuffing along side our tenderloin.  And save some of that glaze to drizzle over top of the tenderloin and stuffing.


Chipotle Lime Pork Tenderloin

2 1/2 pounds Pork Tenderloin (usually 2 in a pack)

Chipotle Spice Blend
1 teaspoon Chipotle powder
1 teaspoon Sweet Hungarian Paprika
1/2 teaspoon Salt
1/2 teaspoon Sugar
1/2 teaspoon Coriander
1 teaspoon Lime Zest
1 tablespoon Olive Oil

Chipotle Lime Glaze

1 1/2 tablespoons Chipotle in Adobo, pulsed in a food processor
1/4 cup Honey
1/4 cup Fresh Lime Juice, depending on how juicy the lime is approximately 1 – 2 limes
1 clove Garlic, grated on a microplane hand grater
3 tablespoons Cilantro, roughly chopped

Mix the spice blend ingredients together.  Drizzle the olive oil into the blend and stir to make a paste.  Rub the paste over all sides of the tenderloins and place in a zip lock plastic bag.  Refrigerate for 2 hours or longer.

Mix the Chipotle lime glaze ingredients together and set aside.

Heat a cast iron grill pan on top of the stove to medium high.  Place the tenderloins in the pan and brush Chipotle lime glaze over them.  After 2 – 3 minutes, turn the tenderloins over and brush the other side with the glaze.  When the tenderloins have seared on both sides, place in a 375 degree oven for approximately 15 minutes or until a meat thermometer reaches 140 – 145 internal degrees.  Let the pork rest for 5 – 10 minutes before slicing.  Slice and serve with a drizzle of leftover lime glaze if desired.

Makes 6 – 8 servings