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.
Ancho-Honey Pork Tenderloin with Cheese Grits
From EatingWell: 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.
7 Reviews for Ancho-Honey Pork Tenderloin with Cheese Grits
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
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!
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
Great recipe for a healthy, weeknight meal - with yummy leftovers