Grilled Adobo Pork Tenderloin
Recipe: #2329
November 10, 2011
Categories: Mothers Day Grilling (Outdoor), Heart Healthy, High Protein, Low Carbohydrate, Low Fat, more
"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."
Ingredients
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.