Chipotle Pork Tenderloin

Active Time: 10 minutes
Total Time: 6 hours and 30 minutes (including marinating time)

2-4 servings

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  • 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


  1. Using Santoku Knife cut each tenderloin in half crosswise and set aside.
  2. In a blender, combine the remaining ingredients (except cilantro/parsley) and blend until smooth. Pour ½ of the mixture into a large ziploc bag.
  3. Reserve the other half to another ziploc or covered dish and add cilantro/parsley and the pork, turn to coat, and refrigerate for 4-6 hours.
  4. Preheat oven to 400°F and add pork to your Flexiflat onto Medium Perforated Baking Sheet. Cook until seared on the first side (about 5-6 minutes), turn pork over and spoon the reserved chipotle mixture evenly on top of the pieces.
  5. Tent the pork with Medium Bonmat and cook until it is just firm to the touch and pale pink when cut into the thickest point. About 5-6 minutes longer and about 120 °F on a meat thermometer.
  6. Transfer to a cutting board and let rest for about 7 minutes, 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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