Thanks to a recent trip to Bee Wild’s honey farm, I am aware that not all honey is created equally. There is actually a substantial difference in flavor among honey varieties, ranging from floral and super sweet to dark and earthy. Bee Wild also introduced me to the wonders of Sourwood honey, whose mildly sweet, spicy flavor is highly valued throughout the culinary world. I thought it would make a great glaze for pork tenderloin.
You can use any variety of honey for this recipe, but if you haven’t tried Sourwood, I highly encourage it.
I thought a little spice would make a nice compliment to the sweetness of the honey, and dried ancho chiles seem to fit the bill. After removing the stems and seeds from the chiles, toast them for a few minutes in a dry skillet until they are blistered and fragrant.
Pulverize the chiles in a food processor or spice grinder. Reserve a teaspoon of the powder, and store any that’s leftover in an airtight container for future use.
Whisk together the teaspoon of the ancho powder with some honey, lemon juice, and garlic powder.
I’m a big fan of one pound pork tenderloins because they take virtually no time to cook. Season the tenderloin generously with salt and pepper.
Melt a tablespoon of ghee in on oven-safe skillet over high heat and brown the tenderloin, about two minutes per side.
Add the honey mixture and turn the tenderloin to cover in the glaze.
Transfer the skillet to a 450°F oven. Cook for 10-12 minutes, until the internal temperature reaches 145°F. Keep an eye on the roast after the ten minute mark so the honey doesn’t burn. Just add a tablespoon of water or stock if it starts to get close.
Allow the roast to rest for at least 5 minutes before carving. Serve with any remaining glaze and enjoy!
Ancho Honey Glazed Pork Tenderloin
Ingredients
- 1 pound pork tenderloin
- 1/4 cup raw honey
- 2 tablespoons fresh lemon juice
- 1 teaspoon ancho chile powder
- 1/2 teaspoon granulated garlic
- 1 tablespoon ghee
- sea salt
- black pepper
Instructions
For the Ancho Chile Powder
- Cut the chiles in half and remove the stems and seeds. Toast the chiles in a dry skillet over low heat, flipping occasionally, until the peppers are blister and fragrant. Transfer to a food processor or spice grinder and mix to a fine powder. Reserve one teaspoon of the powder for the glaze, and store the rest in an air tight container for a future use.
For the Tenderloin
- Preheat the oven to 450°F.
- Combine the honey, ancho chile powder, lemon juice, and garlic in a mixing bowl and stir well.
- Pat the tenderloin dry with some paper towels and generously season on both sides with sea salt and black pepper.
- Bring and over safe skillet to medium high heat and add the ghee. Sear the tenderloin for 2-3 minutes per side until brown all over.
- Reduce the heat to low and add the honey mixture. Toss the tenderloin until completely covered in the glaze.
- Transfer the skillet to the oven. Roast the tenderloin for 10-12 minutes, flipping it halfway through, until the internal temperature reaches 145°F.
- Allow the roast to rest undisturbed on a cutting board for 5 minutes before carving. Serve with any remaining glaze and enjoy!
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