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.
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
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
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 °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.
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
All I could taste was lime. No heat, nothing else.
January 13, 2014
By: EatingWell User
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
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
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
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.
October 02, 2010
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.
February 10, 2010
By: EatingWell User
Using a tip from my friend, I used two pork tenderloins with the same amount of marinade in the recipe. Then I cooked it in my crock pot on high for 4 hours. I pulled the pork and served it with sweet and spicy slaw. It was delicious!