Grilled and sliced tenderloin with a salad on a white plate.

Southwest Marinated Pork Tenderloin

Name: Southwest Marinated Pork Tenderloin
Prep time: 5 h
Cook time: 50 min
Yield: 6 Servings
Cuisine: Pork
Ingredients: 2 pork tenderloins (about 1 1/2 to 2 pounds total), trimmed of silver skin; Vegetable oil for brushing; Marinade (Makes about 1 cup):; Juice of 1 lime; 3 T pureed chipotle peppers in adobo sauces; 1/3 c fresh orange juice; 1/4 c extra-virgin olive oil; 2 large cloves garlic, minced; 1 t kosher salt; 1 t freshly ground black pepper

Recipe courtesy of The National Pork Board.

Makes: 6 servings
Prep Time: 2 - 5 hours
Cook Time: 15 - 20 minutes

Ingredients:

2 pork tenderloins (about 1 1/2 to 2 pounds total), trimmed of silver skin
Vegetable oil for brushing

Marinade (Makes about 1 cup):
Juice of 1 lime
3 tbsp pureed chipotle peppers in adobo sauces
1/3 cup fresh orange juice
1/4 cup extra-virgin olive oil
2 large cloves garlic, minced
1 tsp kosher salt
1 tsp freshly ground black pepper

Directions:

In medium bowl combine all marinade ingredients.
Stir thoroughly to blend.
Use immediately or cover and refrigerate up to 1 month.
Place tenderloins in a 1-gallon, resealable plastic bag or shallow baking pan.
Coat all sides of pork with marinades.
Seal bag or cover pan.
Refrigerate and marinate 2 to 4 hours.
Turn bag or pork occasionally to coat all sides.
Remove from refrigerator 30 minutes prior to grilling.
Preheat grill to medium heat.
Brush the grill grate with vegetable oil.
Place pork directly over medium fire.
Cover grill and cook pork for about 6 minutes.
Turn and cover again.
Cook another 8 to 10 minutes, or until meat is slightly pink in the center, or an instant-read thermometer registers 160ºF when inserted into the tenderloin's thickest part.
Remove tenderloins, tent with foil and set aside to rest for 5 minutes.
Cut the pork into 1-inch-thick slices, arrange on a plate and serve immediately.