Honey Rubbed Pork Tenderloin with Island Salsa

Photo by: Joseph De Leo
Michele_morris_chef_headshot

by CookingWithMichele

over 2 years ago

feastathome's Testing Notes:

This Honey Rubbed Pork Tenderloin from CookingWithMichele was exceedingly moist, and the subtle blending of flavors was spot on. Though the tenderloin seems heavy on sweeteners, the honey and sugar work like a charm to caramelize the pork. The tropical salsa isn't too sweet and brightened each bite of pork so distinctly, no forkful was complete without a heaping helping.

The secret to a great tasting pork tenderloin is a rub or marinade for flavor, not overcooking it, and a great salsa to top it. I created this recipe for a Caribbean themed menu and it was a huge hit!

Serves 10

Pork Tenderloin:

  • 4 whole pork tenderloins
  • 1/2 cup salt
  • 1/2 cup sugar
  • 1/3 cup honey
  • 2 tablespoons extra virgin olive oil
  • 2 limes, zested and juiced
  • 4 cloves of garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Island Salsa:

  • 5 kiwi fruits, peeled and chopped
  • 2 red peppers, finely chopped
  • 1 papaya, finely chopped
  • 1 small red onion, finely chopped
  • 2 tablespoons chopped cilantro
  • 1 lime, zested and juiced
  • 1 tablespoon extra virgin olive oil
  • 1/8 teaspoon salt
  1. Four hours before you want to cook the pork, add 1/2 cup salt and 1/2 cup sugar to a large stockpot with enough water to cover the pork tenderloins. Mix until dissolved, then add the pork, cover, place pot in the refrigerator, and let brine for 4 hours. Discard brining mixture, rinse and pat pork tenderloins dry.
  2. Preheat oven to 450 degrees. Line a baking sheet with foil, then place a wire baking rack on top.
  3. In a large bowl, combine honey, oil, lime zest, lime juice, garlic, salt and pepper; mix well. Add pork tenderloins to the honey rub and toss to coat.
  4. Lay pork on the baking racks on top of the baking sheet and roast in the oven until the internal temperature reaches 140-145 degrees.
  5. Remove from the oven and wrap the pork tightly in aluminum foil to rest for 10 minutes before slicing.
  6. Prepare Salsa: Toss all fruit together with the red onion in a medium bowl. Add remaining ingredients and toss lightly until combined well. Cover with plastic wrap and allow flavors to meld, at room temperature, for 30 minutes. Serve sliced tenderloin with salsa spooned on top
Edamam

Nutrition Info:

PER SERVING:

  • 424 calories
  • 12g total fat
  • 3g saturated fat
  • 131mg cholesterol
  • 2270mg sodium
  • 38g carbohydrate (4g dietary fiber, 30g sugar)
  • 43g protein
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