Prep 10 mins
Cook 40 mins
From Prevention Magazine, July, 2007. "Mexican grilling often incorporates spice rubs, a low-fat way to help seal in juices. This recipe starts with a wet marinade and ends with a spice rub, contributing even more flavor to extra lean pork."
- 3 garlic cloves
- 1⁄2 medium onion, chopped
- 2 canned chipotle chiles in adobo, finely chopped
- 3 tablespoons cider vinegar
- 2 tablespoons orange juice, freshly squeezed
- 1 tablespoon sugar
- 2 teaspoons canola oil
- 1 teaspoon fresh oregano, chopped
- 1 1⁄2 lbs pork tenderloin
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- Caramelize garlic and onion in a small dry skillet over medium-high heat 7 minutes.
- Transfer to a blender and add the next 6 ingredients and puree.
- Reserve and chill 3 tablespoons of the marinade.
- Place pork in shallow dish and cover with remaining marinade and chill overnight.
- Preheat grill to medium-high for indirect heat. If using gas grill, heat one side to high, the other to medium. If using charcoal, push coals to one side.
- Combine cumin, salt, and black pepper in a small bowl.
- Remove tenderloin from marinade and discard marinade.
- Blot the meat dry with paper towels and rub with the spice mix.
- Grill pork over high heat 10 minutes and move to a cooler section of the grill and brush with reserved marinade.
- Cover and grill 10 minutes, basting often with marinade. Instant read thermometer should read 160°F.