Chipotle Honey Lime Pork Tenderloin

There are so many things to love about pork tenderloins – they’re relatively lean and healthy, the cook quickly, and they really absorb whatever flavors you decide to throw at them. I’ve made quite a few versions in the past, but I think this one is definitely in the running as my new favorite!

I’m a huge fan of anything chipotle-flavored anyways, but I’d never think to add honey to the mix. Plus with the addition of tart lime juice and zest and fresh cilantro it really made for a combination that was out of this world. You make a large batch of the marinade, then reserve half to drizzle over the tenderloins right before serving. I also think it would be a fabulous salad dressing!

I went ahead and doubled the marinade recipe  as I was using two pork tenderloins. The leftovers were great on Cuban sandwiches and quesadillas – so I’m glad that I went ahead and cooked two. This is one we’ll be coming back to again and again in our home, as everyone really enjoyed it!

Source: slightly adapted from Alton Brown


  1. Posted March 12, 2014 at 9:01 AM | Permalink

    Oh man this pork tenderloin is right up my alley. Love all the flavors on it.

  2. Posted March 13, 2014 at 12:04 AM | Permalink

    Pork tenderloin is one of my family’s favorite dinners, but I’ve never tried a chipotle honey variation. I’m adding this to next week’s menu plan!

  3. adriana
    Posted March 13, 2014 at 12:49 PM | Permalink

    Where do i find the chipolte sauce

  4. Kim in MD
    Posted March 19, 2014 at 11:22 AM | Permalink

    I think pork tenderloin is so under rated. My family loves it, and like chicken it is a blank canvas for flavors. This looks so delicious. I love every flavor in the marinade. I can’t wait to try it!

  5. Colleen
    Posted March 24, 2014 at 11:16 AM | Permalink

    I’m standing here shaking up this marinade, and I can’t help but wonder how a few shots if tequila would taste in there. Ha! Think I’ve made a few too many batches of your margarita mix, can’t juice limes without looking for José 😉

    • Posted March 24, 2014 at 11:19 AM | Permalink

      Couldn’t hurt! Have you tried the tequila-braised short rib enchiladas yet? They’re nothing short of amazing! 🙂

  6. Posted March 26, 2014 at 12:23 PM | Permalink

    I don’t cook pork tenderloin very often but I love the flavours in this. I’ll put it on my to make list.

  7. Emily Miranda
    Posted March 27, 2014 at 11:45 AM | Permalink

    Hi! This pork looks wonderful! Do you know if it could be baked, as opposed to grilled?? If so, temp and time? I’m quite a newbie at cooking and need all the help I can get! 🙂 Thank you!

    • Posted March 27, 2014 at 8:02 PM | Permalink

      Absolutely! I’d sear it in a oven-safe skillet first (like cast iron) over medium-high heat, then finish off in a 425 oven for about 15-20 minutes.

  8. Kristina
    Posted April 24, 2014 at 11:53 AM | Permalink

    I made this for dinner last night and what a great combo of favors. Light and tasty! Next time I will add a shot of tequila – good idea.

  9. Michelle
    Posted June 1, 2014 at 6:08 AM | Permalink

    We’ve made this now 4 times….it’s so easy and very healthy, full of flavour and everyone I’ve made it for really has loved it, even my husband who normally doesn’t like any pork dishes….I live in the UK and this is the kind of dish which just doesn’t feature in restaurants here, these are authentic flavours we love and can only recreate at home. Thank you for a super recipe!

  10. Dana
    Posted June 2, 2014 at 1:50 PM | Permalink

    Is the chipotle pepper just one pepper from the can, or 1 whole can of the chipotle peppers. Please advise! Thank you. Making this tonight. Yummy 🙂

    • Posted June 2, 2014 at 7:23 PM | Permalink

      Just one pepper from the can. The rest of the can can be placed in a resealable plastic freezer bag and frozen. Then when you need chipotle again, just lob off a hunk and chop.

  11. Linda
    Posted October 2, 2014 at 7:55 PM | Permalink

    Can a boneless pork roast substitute

    • Posted October 7, 2014 at 7:38 AM | Permalink

      Yes, but you’ll have to increase the cooking time.

  12. joie
    Posted February 6, 2015 at 11:42 AM | Permalink

    can i substitute the chipotle chilli for chipotle paste?

    • Posted February 11, 2015 at 1:00 PM | Permalink

      Yes, although much of the flavor comes from the adobo sauce in which chipotles are packed.

      • claire
        Posted March 15, 2015 at 2:49 PM | Permalink

        How spicy is the chili in adobo sauce?

        • Posted March 16, 2015 at 9:19 AM | Permalink

          Not very spicy. It’s more for the smokey flavor than the heat!

  13. Michelle
    Posted March 31, 2015 at 2:25 AM | Permalink

    This looks amazing! Question, can you substitute ground Chipotle powder instead? If so, how much? Thank you 🙂

    • Posted March 31, 2015 at 10:09 AM | Permalink

      Yes, it probably won’t be as flavorful without the adobo sauce though. I’d say about 1 tsp.

  14. Louise
    Posted October 19, 2015 at 7:31 AM | Permalink

    Hi, what would you recommend this pork dish is served with? I’m hosting a dinner party on Friday and would love to do this! Thanks

    • Posted October 22, 2015 at 2:55 PM | Permalink

      I love to serve it with a rice pilaf (have a couple different recipes here on the site) and steamed broccoli.

  15. Kate Phillip
    Posted March 25, 2016 at 8:16 PM | Permalink

    Hi there – how many people does this serve? And are all of your temperatures Fahrenheit?

  16. Marisa
    Posted March 26, 2016 at 10:09 AM | Permalink

    How many servings do you get out of this?

  17. Genelle Lauderbach
    Posted April 19, 2019 at 3:23 PM | Permalink

    Do you chop the chipotle pepper or add it to the marinade whole?

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