Grilled Chipotle Pork Tenderloin

By Addie

Oh my stars, the taste. Look at that color. Those grill marks. You can either slice it up (which I forgot to photograph because I’d passed out just looking at it) or shove the entire thing right into your mouth. You know what you want to do.

Ingredients

• 1 (7 oz) can chipotle peppers in their adobo sauce.
• 2 Tablespoons brown sugar
• 1 teaspoon ketchup
• 1 Tablespoons fresh lime juice
• 1 (1.3 lb) pork tenderloin
• 2 cups fingerling potatoes, cut into a small dice
• 1 Tablespoons extra-virgin olive oil
• 1 pinch coarse salt and freshly ground pepper

Preparation

Step 1

1. In a small food processor, combine the chipotle peppers, their adobo sauce, brown sugar, ketchup and lime juice. Process until smooth.

2. Place the tenderloin in a large sealable plastic bag or bowl and pour the marinade over it. *The marinade makes enough for 2 tenderloins. You can freeze half of it for later use if you want.*

3. Cover the bowl and marinate in the refrigerator overnight.

4. Heat an indoor or outdoor grill over medium. Add the tenderloin and grill until cooked through, rotating the meat every 7 minutes to get grill marks, about 45 minutes total. Remove from grill, cover and let rest 10 minutes. 


5. In the meantime, heat the oil in a medium skillet over medium-high. Add the diced potatoes and saute until crisp on the outside and soft on the inside, about 20 minutes. Season with salt and pepper.

6. Serve the pork tenderloin with the potatoes and a nice green salad!