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Cascabel-Honey Glazed Pork Tenderloin

4 Cascabel Chiles
1 cup Italian Organic Honey
1/2 cup Pacific Chicken Broth
3 tbsp. Mutti Italian Tomato Puree
1/2 tsp. Trapani Sea Salt
1 tsp. Smoked Paprika
1 tsp. ground cumin

Reconstitute the Cascabel Chiles by soaking them in warm water for about 2 hours before using them. Drain the Chiles and place them with the Italian Organic Honey, Pacific Chicken Broth, Mutti Tomato Puree, Trapani Sea Salt, Smoked Paprika, and cumin in a saucepan and simmer the mixture for about 10 minutes. Remove from the heat and pure the mixture in a blender. Brush on grilled pork tenderloin. (This glaze is also delicious on grilled chicken).

Recipe adapted from and photo courtesy of

Products suggested for this recipe:

Dried Cascabel Chile Peppers
Cascabels are small round chile peppers with a mild to medium intensity.
From $5.15

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Italian Honey
Rigoni di Asiago Italian Organic Honey is of the highest quality produced in a natural and clean environment. Click below to view all the delicious varieties.
From $12.15

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