Chili Pork Tenderloin

A honey-chili rub and a hot grill turn tenderloin into a delectable masterpiece.

Recipe courtesy of Cuisine at Home
Some people confuse pork loin with tenderloin, but there’s a significant difference. The loin is a long, narrow section of the animal extending from its shoulders to its hips with two small, thin tenderloins attached at the bottom. The loin cut is good, but definitely go for tenderloin here—it’s the filet mignon of pork!
Makes 2 tenderloins
Total time: 50 minutes
  • 1/4 cup honey
  • 2 T. chili powder
  • Juice of 1 lime
  • 2 pork tenderloins, trimmed (about 1 lb. each)
Preheat grill to medium-high.
Combine honey, chili powder, and lime juice in a large resealable plastic bag; add tenderloins and marinate 10 minutes.
Grill pork, flipping and basting with marinade until cooked to an internal temperature of 145°, 15–20 minutes. Remove pork from grill, tent with foil, and let rest 10 minutes before slicing into 1 1/2"-thick pieces.
Per 1/4 recipe: 464 calories; 31% calories from fat; 16g total fat; 20g carb.; 179mg sodium; 1g fiber; 59g protein