Ingredients

• 3 tablespoons Honey
• 1 tablespoon Soy Sauce
• 3 Chipotle Peppers in Adobo Sauce, seeded
• 2 tablespoons Lime Juice (fresh squeezed is best)
• 2 10-ounce Pork Tenderloins, trimmed of fat
• 2 large Garlic Cloves
• 2 teaspoons Ground Cumin
• ¼ cup fresh chopped Cilantro or Parsley

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bon COOK Products Used

Deep Flexiflat™, Perforated Baking Sheet, Bonmat™, Santoku Chef Knife, Citrus Press

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Directions

1. Cut each Tenderloin in half crosswise and set aside
2. In a blender, combine the remaining ingredients (excluding the Cilantro or Parsley) and blend until smooth then pour ½ of the mixture into a large Ziploc bag. Reserve the other half to another Ziploc or covered dish and add Cilantro or Parsley and the Pork, turn to coat and refrigerate for 4-6 hours
3. Preheat oven to 400 degrees F and place the Flexiflat on the Perforated Baking Sheet, remove the Pork from the marinade and place on the Flexiflat, then cook until seared on the first side (about 5-6 minutes), turn Pork over and spoon the reserve Chile mixture evenly on top of the pieces. Tent the Pork with a Bonmat and continue to cook until the Pork is just firm to the touch and pale pink when cut into the thickest point, about 5-6 minutes longer and about 120 degrees F on a meat thermometer
4. Transfer to a cutting board and let rest for about 7 minutes longer, then slice and arrange on a warmed plate and garnish with Cilantro sprigs and serve hot

​bon TIPS:  
This dish is a “10” with no prep time involved if you have the sauce on hand. You can quadruple the recipe for the sauce and keep it in the refrigerator!
 
Chipotle Peppers come in a small can like canned Mushrooms and can be found near the taco ingredients at your grocery store.
        

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Time:

Active Time: 15 minutes
Total Time: 6 hours and 30 minutes (including marinating time)

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Recipe Yield

2-4 Servings