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Ancho-Honey Pork Tenderloin with Cheese Grits
Ancho-Honey Pork Tenderloin with Cheese Grits
9 Reviews
From: EatingWell Magazine, November/December 2012
In this recipe, roast pork tenderloin is glazed with honey, lime, soy and ancho chile powder and served on top of cheese grits. Ancho chile powder, made from dried poblano peppers, has a mild heat and adds a rich, subtly smoky flavor. Serve with sauteed kale with slivered garlic.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- ¼ cup honey
- 2 teaspoons lime juice
- 2 teaspoons reduced-sodium soy sauce
- 1 teaspoon ancho chile powder
- ½ teaspoon onion powder, divided
- 1 pork tenderloin (1-1¼ pounds), trimmed
- ¼ teaspoon salt
- 1 tablespoon extra-virgin olive oil
- 1 14-ounce can reduced-sodium chicken broth
- ½ cup water
- ½ cup quick grits
- ¼ teaspoon freshly ground pepper
- ¾ cup shredded extra-sharp Cheddar cheese
- 2 scallions, sliced
Preparation
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Active
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Ready In
- Preheat oven to 425°F.
- Whisk honey, lime juice, soy sauce, chile powder and ¼ teaspoon onion powder in a small bowl. Set aside.
- Sprinkle pork all over with salt and the remaining ¼ teaspoon onion powder. Heat oil in a large ovenproof skillet over medium-high heat. Add the pork and cook until brown on all sides, 4 to 5 minutes.
- Transfer the skillet to the oven and roast for 10 minutes. Remove from the oven and brush with the reserved honey mixture. Return to the oven and roast until an instant-read thermometer inserted into the thickest part registers 145°F, 3 to 5 minutes more. Transfer the pork to a clean cutting board and let rest for 5 minutes.
- Meanwhile, bring broth and water to a boil in a medium saucepan over medium-high heat. Whisk in grits and pepper. Reduce heat to medium-low, cover and cook, stirring occasionally, until thickened, 5 to 7 minutes. Remove from the heat and stir in cheese. Cover to keep warm.
- Slice the pork. Serve the pork with the grits, sprinkled with scallions and drizzled with any remaining glaze from the skillet.
- People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
- Serving size: 3 ounces pork & ½ cup grits
- Per serving: 402 calories; 14 g fat(5 g sat); 1 g fiber; 37 g carbohydrates; 32 g protein; 62 mcg folate; 95 mg cholesterol; 18 g sugars; 17 g added sugars; 488 IU vitamin A; 3 mg vitamin C; 162 mg calcium; 2 mg iron; 685 mg sodium; 639 mg potassium
- Carbohydrate Servings: 2½
- Exchanges: 1 starch, 1 other carbohydrate, 3 lean meat, 1 high-fat meat, 1 fat
Reviews 9
August 31, 2016
By: Pamela C. Gamble
Hands Down the Best Pork Recipe Ever! Highly Recommend!
January 08, 2015
By: Cindy Breeding
Flavorful and tender
I used pork chops in place of pork tenderloin. I subbed garlic powder when I didn't have onion powder. The chops were juicy and tender. The flavor profile was complex and bright. The grits -- I prepared traditional grits and added 1T of heavy whipping cream -- were fantastic. I also made grilled, roasted vegetables. I will definitely make this again.
Pros: Easy to make; quick
October 26, 2014
By: EatingWell User
Love these grits!
The cheese grits for this are superb! I love it that they have no butter or cream, and we use reduced fat mexican cheese instead of cheddar. My husband and I thought the ancho honey glaze could have been more flavorful though. We have been making our own rub for the pork using smoked paprika and cayenne, and using the cheese grits as the side. It's easier than making the marinade and more flavorful, plus it cuts down on the sugar.
Pros: Easy to make
Cons: Ancho sauce not terribly flavorful
November 09, 2013
By: EatingWell User
Cooking time not accurate
Pork took much longer to reach internal temperature of 145 so the honey in the sauce ending up burning. Recipe needs to be updated to indicate longer initial cook time before basted with marinade
Cons: Directions inaccurate
April 10, 2013
By: sherri.blackmon
Easy & Yum
My husband is the type who'll eat anything. He never comments on how anything tastes unless I ask, and if I ask he'll tell me it's good, even if it's a warmed dog turd with gravy. Yeah, he'll lie to me so I don't feel bad. Tonight, I didn't have to ask, he actually came right out and told me how great it was, and that it's something that he'd want me to make again. Furthermore, he ate the whole thing and asked me to make the leftover chop his lunch tomorrow. Woohoo! Thank you, you don't know how good that made me feel. It's a winner!
Pros: Fantastic flavor, easy
January 30, 2013
By: EatingWell User
Instant Family Favorite
Made this the other night-Super Super Yummy!!!!
I had a bigger pork roast than stated so I trippled the sauce recipe and had to cook the pork a little longer. This was an instant family favorite- even my 5 year old loved it. It is a great easy weeknight meal. It also made great leftovers for lunch the next day. The pork was even good cold out of the fridge- hehehe
Pros: Very quick and easy to make. Full of flavor!
January 29, 2013
By: EatingWell User
Delicious and easy!
Great recipe for a healthy, weeknight meal - with yummy leftovers
January 16, 2013
By: Ellen
Fantastic and Fast Roast Pork Tenderloin!
I was amazed that thisd recipe would come together as quickly as promised - but it did. the frewsh scallions snipped over the plated serving added a fresh zest that just made the meal. I will definatedly be making this again and again!
Pros: Quick, easy, impressive
Cons: Cheese grits are - just cheese grits
December 30, 2012
By: EatingWell User
easy and excellent flavor
Have made the tenderloin a couple of times (sans grits) and it is terrific each time. The sauce turns out different each time, same flavor, just thicker or thinner. Made this for a small Christmas dinner.
Pros: simple/quick
