INGREDIENTS
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Glaze
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3 tablespoons olive oil
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1 tablespoon balsamic vinegar
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2 tablespoons Worcestershire sauce
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2 garlic cloves, minced
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Juice and zest of 4 limes
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3 tablespoons honey
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1 tablespoon freshly ground black pepper
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1 tablespoon ground cumin
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Pinch of cayenne pepper
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Tenderloin
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One 2-pound pork tenderloin, tied (See Finishing Touches)
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Kosher salt, to taste
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Freshly ground black pepper, to taste
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Lime wedges, for garnish
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½ cup chopped cilantro, for garnish