Well hey there friends, it sure is Monday! We are gearing up for a great week around here, and I hope you are too. Before I hop to all the things on my to-do list today, I have to tell you real quick about this Pork Tenderloin recipe and more importantly, this Sweet Chili Pecan Glaze.
My husband and I are absolutely crazy about it, and even though I just made it, and we had leftovers for lunch last week, we are already wanting to make it again! It’s so easy to make, and the sweet heat of the glaze with the peppery pork tenderloin is the perfect compliment. We really couldn’t get enough!
What is so appealing to me about making this recipe is that the pork tenderloin is seared in a heavy bottomed oven safe pan (such as this one) on the stovetop and then the chicken broth is used to deglaze the pan. This provides a really well flavored liquid for the rice to soak up as it cooks. You could also grill the pork tenderloin, and cook the rice separately if that is easier for you. The glaze would be fantastic on chicken or salmon also.
Okay, enough pork tenderloin chit-chat here, I’d better get to that Monday morning to-do list. Laundry and dishes here I come. Be kind to me!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
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Pork Tenderloin With Sweet Chili Pecan Glaze
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 1x
- Category: Main Dish
- Method: Bake
- Cuisine: American
Peppery pork tenderloin is perfectly complemented by a sweet and slightly spicy buttery pecan glaze. My husband and I are crazy about this one!
For the Pork Tenderloin
- 1 1/3 pound pork tenderloin (peppercorn marinated*)
- 1–2 tablespoons olive oil
- 2 1/4 cups chicken broth
- 2 4.3 ounce boxes rice mix (I used Rice-A-Roni Long Grain and Wild Rice)
For the Glaze
- 1/4 cup butter
- 1/4 cup brown sugar
- 1/4 cup honey
- 1/4 cup chicken broth
- 1/4 teaspoon chipotle chili powder
- 1/4 cup chopped pecans
- Preheat oven to 350 degrees.
- Heat a heavy bottomed pan (I use my French oven), over medium high heat. When the pan is very hot, add olive oil, and sear pork tenderloin on all sides for 2-3 minutes each, or until the sides are golden brown. Remove the pork tenderloin from the pan, and quickly add the chicken broth, scraping the browned bits from the bottom of the pan. Stir in both boxes of rice, and add one of the seasoning packets, stiring to combine. Allow the mixture to come to a boil, and then add the pork tenderloin back into the pan, cover and bake for about 25 minutes, or until the internal temperature is 160 degrees.
- In the meantime, add the butter, brown sugar, honey, chicken broth, and chipotle chili powder to a small saucepan. Stir together over medium heat, until it starts to simmer and is thick enough to coat the back of a spoon. Add the pecans and remove from heat.
- When the pork tenderloin is cooked through, remove it from the pan to a cutting board and cover with foil to allow it to rest for 5 minutes before slicing into 1/2 inch medallions. Serve with rice and spoon glaze on top.
- Serving Size: 1 Serving
- Calories: 716
- Sugar: 30g
- Sodium: 767mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15.6g
- Trans Fat: 0.5g
- Carbohydrates: 70g
- Fiber: 2.7g
- Protein: 47g
- Cholesterol: 144mg
Keywords: pork tenderloin with sweet chili pecan glaze, pork tenderloin, pecan glaze, pork
Disclaimer: the links in this post for the French oven are Amazon affiliate links.
Directions for the peppercorn marinade?
The pork tenderloin I bought came in a peppercorn marinade (the brand was Hormel). If you can’t find one, just rub with oil and then season with salt and pepper. Hope you enjoy this recipe, Linda!
How could I make this using regular brown rice? Also I don’t have a pan I can heat on the stove and in the oven. Could I make the recipe as is, just switching pans for oven, with the brown rice or should it be an instant type of rice?
Hi Olivia, yes just use regular brown rice if you like. It does not need to be instant. Switching pans should be fine. Just make sure to cover the pan in the oven. Enjoy!
Hi There: I made this recipe and it was fantastic. I am making it again for our Girl’s Club luncheon. Thanks for sharing your recipe. Bon Appetite!
Pat, that’s wonderful! I’m so glad you loved it as much as I do. Thanks for taking the time to leave me a note!
I was hoping to make this without rice and instead roast potatoes separately.
How would you cook the meat without the rice part? Love so many of
your recipes! Happy Holidays!
Hi! You can just roast the pork tenderloin in the oven by itself, and then make the glaze on the stovetop. Here’s a great article on a method of roasting pork tenderloin. Enjoy!
I just made the glaze, and it was really good, but it thickened way too much after it cooled. I was waiting for it to thicken on medium heat, but I think next time I’ll cook it on low and I’ll keep in mind that it will thicken more as it cools. I’ll also add more chili powder to cut the sweetness a bit more. Still, it was a delicious glaze, and I also put it on my green beans and potatoes!
Thanks for the feedback Anna, I appreciate you taking the time to leave a comment.
Your recipe looks amazing! Can you tell me the details on your peppercorn marinade, please?
I would love to make this for dinner tonight!!
Sorry I’m just replying! The peppercorn marinade comes on the tenderloin I buy. The brand is Smithfield and it says, “Roasted Garlic and Cracked Black Pepper” on the packaging. I like how it balances out the sweetness of the glaze. You could just do some olive oil, salt and freshly ground pepper if you like. Hope you enjoy!
Everything about this recipe is absolutely delicious!! It’s now one of our favorites!
I’m going to make this during the holidays when my guys are home for a few days during Christmas week. Thanks for the yummy recipe!