Grilled Adobo Pork Tenderloin

10m
Prep Time
20m
Cook Time
30m
Ready In

Recipe: #2329

November 10, 2011



"Pork tenderloin marinated in a mixture of chipotle and orange juice. Asbolutely delicious and spicy. Adapted from Pam Anderson, USA Today. Prep time does not include marinating time. This is delicious served over a large bed of greens. You can reserve part of the marinade for the dressing. Pork is very lean and with only two tablespoons olive oil, this is a low fat dish."

Original is 6 servings

Nutritional

  • Serving Size: 1 (195.7 g)
  • Calories 250.7
  • Total Fat - 12.4 g
  • Saturated Fat - 4.5 g
  • Cholesterol - 73.5 mg
  • Sodium - 626.1 mg
  • Total Carbohydrate - 5.9 g
  • Dietary Fiber - 0.9 g
  • Sugars - 2.2 g
  • Protein - 29 g
  • Calcium - 22.4 mg
  • Iron - 1.4 mg
  • Vitamin C - 9.8 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Puree first eight ingredients in a blender until smooth, about 30 seconds. Pour all but 3/4 cup of mixture into a gallon-sized zipper bag. Add meat; seal and refrigerate 30 minutes to 4 hours. To make a dressing for salad - Whisk 1/4 cup olive oil into remaining mixture for a dressing.

Step 2

Build a fire on one side of grill, so you have direct and indirect heat. When coals are covered with white ash, place tenderloins over direct heat; cover and grill until meat is well seared, 5 minutes.

Step 3

Turn pork and sear the other side, approximately 5 minutes more. Move tenderloins to indirect heat; cover and grill 12 to 13 minutes, or until meat thermometer inserted in thickest end of meat registers 145 to 150 degrees.

Step 4

Remove tenderloins to a platter; let sit 5 minutes or up to 1 hour. Cut pork, crosswise, into 1/2-inch-thick slices. Serve over a large bed of greens with dressing, if desired.

Tips


No special items needed.

0 Reviews

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