Monday, October 27, 2008

Chipotle-Marinated Pork Tenderloin

{print this recipe}

Source: Eating Well

INGREDIENTS
1 canned chipotle chile in adobo plus 1 teaspoon adobo sauce
1 clove garlic, minced
½ cup orange juice
3 tablespoons lime juice
1 tablespoon red-wine vinegar
1 teaspoon dried oregano
½ teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon freshly ground pepper
8 ounces pork tenderloin, trimmed of fat

DIRECTIONS
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). Grill the pork, turning occasionally, until an instant-read thermometer inserted diagonally into the center of the meat registers 165° F, 20 to 30 minutes. Transfer the pork to a cutting board and let rest for 5 minutes before slicing.


Kitchen Tip:
1. 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 freeze half for up to 3 months
2. Chipotle chiles are smoked jalapeno peppers. They freeze well which is great because most recipes call for just one. I bag them individually (1-2 chiles per bag) with a teaspoon or two of the adobo sauce. Don't forget to label each bag with the number of chiles. Then place all the bags in one quart-size freezer bag and stick them in your freezer! They thaw very quickly, too.
3. We recently discovered that this marinade tastes great with chicken also.
4. Use half the marinade today, and freeze the other half with pork tenderloin or 2 chicken breasts. Thaw and cook - no need to allow for extra marinating time.

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