Paleo Honey Chili Pork Loin

local colorado honey

one of my favorite local colorado honey brands

If you like sweet, spicy pork goodness, then check out this recipe. I adapted it from a coworker’s recipe that relied heavily on brown sugar … but now it’s paleo-licious with the addition of raw local honey.

Ingredients:

  • Pork tenderloin
  • 2 tbsp olive oil

Spice rub ingredients

  • 2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp cinnamon

Glaze ingredients:

  • 1/3 cup honey
  • 2 tbsp garlic, finely minced
  • 1 tbsp Tabasco

Directions: 

  1. Preheat oven to 350 deg.
  2. In a bowl, mix together the five spice rub ingredients. Coat the entire pork tenderloin with the spice rub.
  3. Heat olive oil in an ovenproof skillet over moderately high heat until the oil just begins to smoke. Brown pork in the skillet, turning the pork equally, about 4 minutes total.
  4. In a separate bowl, mix together the glaze ingredients. the carefully pour the glaze onto top of each tenderloin.
  5. Roast the tenderloin in the middle of the oven for about 25 minutes, or until a meat thermometer inserted diagonally into the center of the tenderloin registers 140 deg.
  6. Remove pork from oven, let it stand at room temperature for 10 minutes. The pork’s temperature will rise to 155 deg while standing.
  7. Do NOT, I repeat DO NOT zone out and grab the handle of the molten-hot skillet. I have done this twice now, and each time I’ve seared the skin off my palm. Consider yourself warned.
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