A tenderloin is the ideal dinner for two: easy, fast and simple. And while this marinated tenderloin would be great as is with some grilled asparagus and corn on the cob, you can also transform it with the recipes that follow.
canned chipotle chile in adobo plus 1 teaspoon adobo sauce, (see Ingredient Note)
freshly ground pepper
pork tenderloin, (see Kitchen Tip), trimmed of fat
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.
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.
Ingredient Note: Chipotle
chiles in adobo sauce are smoked jalapenos packed in a flavorful sauce. Find them with Mexican foods in large supermarkets.
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.
MAKE AHEAD TIP: Marinate the pork
in the refrigerator for up to 8 hours.
Calories 139, Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Cholesterol 63 mg, Sodium 165 mg, Carbohydrate 2 g, Protein 23 g, Potassium 374 mg. Exchanges: Lean Meat 3
Percent Daily Values are based on a 2,000 calorie diet