It’s bitter cold here in Charleston, but we can’t complain since our families and friends have been slammed with 2 feet of snow up North. This is the kind of weather we enjoy staying home in and cooking together; making roasts, stews, soups and even baking some delicious chocolate chip cookies.
If you are looking to cook up some warm and comforting meals in this cold weather, this is an easy honey-lime glazed pork tenderloin you can make in the oven in just 30 minutes!
The glaze is made with ingredients already in your kitchen! Extra-virgin olive oil, balsamic vinegar, Worchestershire sauce, fresh garlic, ground cumin, fresh lime juice, zest and honey makes enough to glaze the tenderloin, leaving some extra to pour on after it’s been sliced.
This pork tenderloin turned out to be delicious, juicy, super moist and tender; and it goes well with anything. We served it last night with a side of garlic-mashed potatoes and a green salad. Luckily, I had a few pieces leftover so I could take these photos in better lighting.
Honey-lime glazed pork tenderloin is simple and comforting. Enjoy!
Honey-Lime Glazed Pork Tenderloin
- 3 Tbsp. extra virgin olive oil
- 1 Tbsp. balsamic vinegar
- 2 Tbsp. Worcestershire sauce
- 3 garlic cloves – minced
- Juice and zest of 4 small limes
- 3 Tbsp. honey
- 2 Tbsp. ground cumin
- 1/8 tsp. cayenne pepper
Whisk together all ingredients into a small bowl and set aside.
- 2 or 3 pound pork tenderloin
- salt and black pepper
- 1 onion- sliced
- 1 to 2 cups of water
- 1 lime – sliced into wedges to garnish
- 1/2 cup fresh parsley or cilantro, as garnish
Preheat oven to 400 degrees. Cover the bottom of roasting pan with a sheet of foil wrap (for easy cleaning). Scatter the sliced onion, and add a cup of water in the roasting pan. Place tenderloin on a roasting rack, inside the prepared roasting pan.
Season the tenderoin with salt and black pepper. Brush or spoon the pork with some of the glaze.
Roast the pork for 10 minutes, carefully remove from oven and brush more glaze onto the tenderloin. Do this 2 more times (every 10 minutes) turning over the tenderloin and adding more glaze until fully cooked, about 15 minutes per pound (if you have a meat thermomator, it should read 145 F).
If you notice the glaze on the bottom of the pan is starting to burn and making too much smoke, add another cup of water to prevent that from happening.
Transfer the tenderloin onto a cutting board and allow it to rest for 10 minutes before carving. Transfer sliced pork to a serving platter, garnish with lime wedges on the side, sprinkle parsley or cilantro on top, and spoon some of the remaining glaze over the tenderloin slices. Serve immediately.
Serves 4 to 6
Recipe slightly adapted from Purewow.