Spicy marinade with Mexican influences for a delicious grilled pork tenderloin. Slice and serve as an appetizer or as a main course. This is delicious even cold.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 6 hrs 20 mins |
| Total Time: | 6 hrs 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ cup chopped fresh cilantro
- 3 canned chipotle chiles in adobo sauce, finely chopped
- 2 large cloves garlic, minced
- 3 tablespoons honey
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 2 teaspoons ground cumin
- 2 (10 ounce) pork tenderloins, trimmed of fat
Instructions
- Whisk cilantro, chiles, garlic, honey, lime juice, soy sauce, and cumin together in a bowl and pour into a resealable plastic bag. Add pork tenderloins, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 6 hours.
- Remove tenderloins from the marinade and shake off excess. Discard the remaining marinade and bring pork to room temperature, 20 to 30 minutes.
- Meanwhile, preheat an outdoor grill for high heat and lightly oil the grate.
- Grill tenderloins on the preheated grill until slightly pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- The chipotle chiles called for in this recipe are only 3 chiles from the can. Other chiles can be pureed, frozen, and saved for other uses. For more spice, add more chiles.
Nutrition Facts
| Calories | 185 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 1 g |
| Protein | 23 g |
| Saturated Fat | 1 g |
| Sodium | 325 mg |
| Sugars | 13 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Great, easy recipe! It came out so juicy.