Tender beef is brushed with a spicy-sweet, honey-chile pepper glaze and grilled slowly over wood chips. As the wood chips heat up, their smokes lends incredible flavor to the meat. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • At least 1 hour before grilling, soak wood chips in enough water to cover. Drain before using.

  • In a small saucepan, combine honey and chile pepper or chili powder. Cook and stir over medium-low heat until heated through. Remove from heat; stir in oil. Brush some of the mixture over the beef tenderloin. Season beef with black pepper and salt.

  • For a charcoal grill, arrange preheated coals around a drip pan. Test for medium heat above the drip pan. Sprinkle wood chips over coals. Pour 1 inch of water into the drip pan. Place roast on grill rack directly over the drip pan. Cover and grill for 40 to 50 minutes or until an instant-read thermometer inserted near the center of the roast registers 135 degrees F, brushing with honey mixture occasionally during the first 20 minutes of grilling. Discard any remaining honey mixture.

  • Remove meat from grill; cover with foil. Let stand for 10 to 15 minutes before slicing. The temperature after standing should be 145 degrees F for medium-rare. Transfer to a serving platter. If desired, garnish with watercress, key limes, kumquats and tangerine wedges.


Tip: To grind ancho chile peppers, place dried, seeded and stemmed ancho chile peppers in a blender. Cover and blend until ground.

Nutrition Facts

168 calories; 7.3 g total fat; 2.4 g saturated fat; 52 mg cholesterol; 164 mg sodium. 287 mg potassium; 7.5 g carbohydrates; 0.3 g fiber; 7 g sugar; 17.8 g protein; 232 IU vitamin a iu; 1 mg vitamin c; 7 mcg folate; 9 mg calcium; 2 mg iron; 19 mg magnesium;