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Chipotle-Marinated Pork Tenderloin

Chipotle-Marinated Pork Tenderloin

Nutrition Facts
  • cal. (kcal) 139
Chipotle-Marinated Pork Tenderloin
  • Makes: 2 servings
  • Prep: 30 mins
  • Start to Finish: 1 hr 30 mins
  • Carb Grams Per Serving: 2

Ingredients

  • 1 canned chipotle chile in adobo plus 1 teaspoon adobo sauce, (see Ingredient Note)
  • 1 clove garlic, minced
  • 1/2 cup orange juice
  • 3 tablespoons lime juice
  • 1 tablespoon red-wine vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 8 ounces pork tenderloin, (see Kitchen Tip), trimmed of fat

Directions

  1. Combine chipotle and sauce, garlic, orange juice, lime juice, vinegar, oregano, cumin, salt and pepper in a blender or mini food processor; blend or process until the chipotle is chopped and the mixture is relatively smooth. Pour into a sealable plastic bag, add pork and seal, squeezing out any excess air from the bag. Turn to coat with the marinade. Refrigerate at least 1 hour and up to 8 hours.
  2. Preheat grill to high or heat a large indoor grill pan over high heat. Remove the pork from the marinade (discard marinade). Grill the pork, turning occasionally, until an instant-read thermometer inserted diagonally into the center of the meat registers 145 degrees F, 12 to 15 minutes. Transfer the pork to a cutting board and let rest for 5 minutes before slicing.
  3. Tips: Ingredient Note: Chipotle chiles in adobo sauce are smoked jalapenos packed in a flavorful sauce. Find them with Mexican foods in large supermarkets.
  4. Kitchen Tip: One pork tenderloin typically weighs about 1 pound, enough for 4 servings. You can marinate a whole pound in the same amount of marinade used to marinate the 8 ounces in this recipe and have enough cooked tenderloin for 2 dinners (for 2 people). Or freeze half for up to 3 months.
  5. MAKE AHEAD TIP: Marinate the pork in the refrigerator for up to 8 hours.

Nutrition Information

Servings Per Recipe: 2
PER SERVING: 139 cal., 4 g total fat (1 g sat. fat), 63 mg chol., 165 mg sodium, 2 g carb. 23 g pro.

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