quoth my husband.
Honestly, this is a really good recipe. It's delicious. But... it's easy. The best thing I've ever made should be something impressive and labor intensive, right? Something I slaved away in the kitchen all afternoon (or even all day) to make. Not something tossed in a plastic bag with a handful of other ingredients.
But, he insists, this is the best thing I've ever made. And instead of referring to it as "that honey and cumin pork we broiled", I have to call it "the best meal I've made".
And I need to spread the word.
I found this recipe on from Josie of pinkparsleycatering.blogspot.com, who has a number of really nice recipes (such as).
Ingredients (slightly modified):
1 pork tenderloin, trimmed of fat and membrane
1/4 cup low sodium soy sauce
3 Tbsp honey
zest of 1/2 an orange
1 tsp ground cumin
1/2 tsp chipotle powder
1/2 tsp garlic powder
1/4 tsp kosher salt
1 Tbsp canola oil
Combine all ingredients in a plastic ziploc bag.
(supporting the ziploc bag in a large cup makes it easier to fill)Marinade for a few hours or overnight (we marinaded for approx 32 hours).When getting ready to cook the meat, make a glaze of 2T honey (microwave for 10 seconds to make more liquidy), 1t cumin and 1/2 chipotle. Brush over one side of the tenderloin.
Grill over medium high heat for about 15 min (turning over once halfway through), until meat reaches 160-165F. Remove from heat, tent with foil, and let rest for 10-15 min before slicing and serving.
Or if you have no grill, broil on high for 15-18min, turning over after 10 minutes. Have your fan on, since the honey glaze will drip and burn slightly. As with a regular grill, remove from the broiler, tent with foil and let rest for 10-15 min before slicing.Like I said, this is incredibly easy. It's a bunch of ingredients left in a ziploc bag, then cooked. The pork came out nice and tender, and the combination of citrus, sweet honey, and spicy chipotle is exactly what we like. (of course, adjust the amount of chipotle to make it as spicy or mild as you like).
We had this with roasted chipotle/orange sweet potato wedges, and a lemony garlicky sauteed spinach (Clint's new specialty).