Mexican Pork Tenderloin

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."

• Ready In: 50 mins
• Serves: 4

Ingredients

• 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

Directions

1. Caramelize garlic and onion in a small dry skillet over medium-high heat 7 minutes.
2. Transfer to a blender and add the next 6 ingredients and puree.
3. Reserve and chill 3 tablespoons of the marinade.
4. Place pork in shallow dish and cover with remaining marinade and chill overnight.
5. 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.
6. Combine cumin, salt, and black pepper in a small bowl.
7. Remove tenderloin from marinade and discard marinade.
8. Blot the meat dry with paper towels and rub with the spice mix.
9. Grill pork over high heat 10 minutes and move to a cooler section of the grill and brush with reserved marinade.
10. Cover and grill 10 minutes, basting often with marinade. Instant read thermometer should read 160°F.