Chipotle-Marinated Pork Tenderloin

Chipotle-Marinated Pork Tenderloin

10 Reviews
From: EatingWell Magazine, August/September 2006

A tenderloin is the ideal dinner for two: easy, fast and simple. Pair it with some grilled asparagus and corn on the cob.

Ingredients 2 servings

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Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
  • 1 canned chipotle chile in adobo plus 1 teaspoon adobo sauce, (see Ingredient Note)
  • 1 clove garlic, minced
  • ½ cup orange juice
  • 3 tablespoons lime juice
  • 1 tablespoon red-wine vinegar
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 8 ounces pork tenderloin, (see Kitchen Tip), trimmed of fat


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  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°F, 12 to 15 minutes. Transfer the pork to a cutting board and let rest for 5 minutes before slicing.
  • Make Ahead Tip: Marinate the pork in the refrigerator for up to 8 hours.
  • 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.

Nutrition information

  • Per serving: 124 calories; 3 g fat(1 g sat); 0 g fiber; 2 g carbohydrates; 21 g protein; 3 mcg folate; 60 mg cholesterol; 1 g sugars; 0 g added sugars; 22 IU vitamin A; 6 mg vitamin C; 9 mg calcium; 1 mg iron; 166 mg sodium; 368 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 3 lean meat

Reviews 10

November 06, 2018
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By: Mark John Febrio
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June 06, 2017
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By: JC
Disappointed in the marinade. No discernible heat from the chipotle which is the major reason I tried this recipe. Cooked it sous vide at 140 finishing it on the grill.
April 05, 2017
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By: Jessica Pendergrass
Just a helpful tip in case bad weather moves in and you can't grill it after not, I repeat do NOT sear it on the stove top. I have discovered there is enough heat in this marinade that it will effectively mace your house if you try to sear in an open pan.
January 13, 2014
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By: EatingWell User
Tasteless All I could taste was lime. No heat, nothing else.
January 13, 2014
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By: EatingWell User
Tasteless All those fine ingredients wasted! No heat whatsoever from chipotle. All I could taste was lime after all that marinating, so it was like eating sour pork.
July 19, 2012
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By: Bontemps Madame
Kick-a$$! Just add a few more cloves of garlic...and yumm! I grilled individual cuts of tenderloin, it was soooo good! Eat it with grilled corn!
May 27, 2012
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By: tkpsky
Yum yum I marinated the tenderloin all night, and that really brought the flavor out in the meat. Since I don't have a grill or grill pan, I followed the advice of other reviewers and baked the tenderloin in the oven at 375 for one hour. It turned out perfect. I highly recommend the BBQ pork sandwich recipe that goes along with this--it was awesome! Pros: Delicious flavor, simple to prepare Cons: Takes time to prep
November 09, 2011
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By: yuki
Great weeknight dinner I used 1.5lb tenderloin with the same amount of marinade in this recipe. It seemed it was plenty of marinade for even one more tenderloin. I didn't have fresh garlic so used the powder. I read the previous comment and baked mine as well. I had to add 10 more minutes to the suggested time and baked for 45 minutes total. It was still not quite done for my preference. I would bake for 1 hour or grill next time. Chipotle adds a great flavor but it was not very spicy. I would make this again. Pros: Easy
October 02, 2010
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By: EatingWell User
I live in an apartment and don't have a grill so I baked mine in the oven. Most recipes call for the tenderloin to be seared in a skillet first, but we forget this step. We just baked it in a baking dish lined with aluminum foil at 375 degrees for 35 minutes. It was great! Next time I will poke holes in the meat with a fork so the marinade gets inside, as well.
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