Rating: 3.3 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

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

Source: EatingWell Magazine, August/September 2006

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Recipe Summary test

total:
1 hr 30 mins
Servings:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

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 Facts

124 calories; protein 21.5g; carbohydrates 1.5g; dietary fiber 0.1g; sugars 0.8g; fat 3g; saturated fat 1g; cholesterol 59.6mg; vitamin a iu 22IU; vitamin c 5.5mg; folate 3.2mcg; calcium 9.1mg; iron 1mg; magnesium 25.3mg; potassium 368.4mg; sodium 166.5mg; thiamin 0.8mg.

3 lean meat

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