Chipotle-Marinated Pork Tenderloin
From EatingWell Magazine August/September 2006

A pork tenderloin is the ideal dinner for two: easy, fast and simple. And while this marinated tenderloin would be great as is with some grilled asparagus and corn on the cob, (try Mexican Roasted Corn on the Cob w/ Chili Spread) you can also transform it into wonderful Mexican Fajitas.

Kitchen Tip: One pork tenderloin typically weighs about 1 pound, enough for 4 servings. You can marinate a whole pound in the same amount of marinade used to marinate the 8 ounces in this recipe and have enough cooked tenderloin for 2 dinners (for 2 people) or use the leftovers from the first meal to make fajitas. You could also freeze half for up to 3 months to make another meal.

1 canned chipotle chile in adobo plus 1 teaspoon adobo sauce
1 clove garlic, minced
1/2 cup orange juice
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
8 ounces pork tenderloin (see Kitchen Tip above), trimmed of fat

1. Combine chipotle and sauce, garlic, orange juice, lime juice, vinegar, oregano, cumin, salt and pepper in a blender or mini food processor; blend or process until the chipotle is chopped and the mixture is relatively smooth. Pour into a sealable plastic bag, add pork and seal, squeezing out any excess air from the bag. Turn to coat with the 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 the pork from the marinade (discard marinade, or cook to kill any bateria and use as a sauce). Grill the pork, turning occasionally, until an instant-read thermometer inserted diagonally into the center of the meat registers 145° F, 12 to 15 minutes. Transfer the pork to a cutting board and let rest for 5 minutes before slicing.

Recipe for making Chipotle-Marinated Pork Tenderloin Fajitas.

Makes 2 servings