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Chipotle-Marinated Pork Tenderloin
1 h 30 m
EatingWell Test Kitchen
“A tenderloin is the ideal dinner for two: easy, fast and simple. Pair it with some grilled asparagus and corn on the cob.”
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
1Combine 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.
2Preheat 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.