Ingredients
- 1 canned chipotle chile in adobo plus 1 teaspoon adobo sauce, or 2 teaspoons chipotle puree
- 1 clove garlic, minced
- 1/4 cup orange juice concentrate, undiluted
- 1/4 cup water
- 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
- 1 (1-pound) pork tenderloin, trimmed of fat and silver skin
Preparation
Step 1
1) Combine chipotle and adobo sauce (or chipotle puree), garlic, orange juice, water, lime juice, vinegar, oregano, cumin, salt and pepper in a blender or mini food processor; blend or process until the chipotle is chopped and mixture is relatively smooth. Pour into a sealable plastic bag, add pork and seal, squeezing out any excess air from bag. Turn to coat with 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 pork from the marinade (discard marinade). Grill pork, turning occasionally, until an instant-read thermometer inserted diagonally into center of the meat registers 145° F, 12 to 15 minutes. Transfer pork to a cutting board and let rest for 5 minutes before slicing. Yield: 4 servings.