Prep 5 mins
Cook 1 hr
Found this in Yahoo. Easy to make, fabulous taste. I used pork loin chops and marinated it overnight (6 chops about 2 pounds). Plus I used fresh squeezed orange and lime juice, and added a bit more adobo sauce than the recipe recommended. When using pork loin chops you have to watch how long you grill so it won't be dry shoe leather (3-4 minutes per side depending on the thickness).
- 1 chipotle chile in adobo
- 1 teaspoon adobo sauce
- 1 garlic clove, 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 fresh ground pepper
- 8 ounces pork tenderloin
- 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.
- Preheat grill to high or heat a large indoor grill pan over high heat. Remove the pork from the marinade (discard marinade). Grill the pork, turning occasionally, until an instant-read thermometer inserted diagonally into the center of the meat registers 145 degrees F, 12 to 15 minutes. Transfer the pork to a cutting board and let rest for 5 minutes before slicing.
- NOTE: you can use the same marinade for a 1 pound tenderloin, however, the cooking time will be longer.