Chipotle-Marinated Pork Tenderloin

JasiBella

Makes 2 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 1 1/2 hours (including 1 hour marinating time)

EASE OF PREPARATION: Easy

1 canned chipotle chile in adobo plus 1 teaspoon adobo sauce (see Ingredient Note)
1 clove garlic, 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 freshly ground pepper
8 ounces pork tenderloin (see Kitchen Tip), trimmed of fat

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 145° F, 12 to 15 minutes. Transfer the pork to a cutting board and let rest for 5 minutes before slicing.

NUTRITION INFORMATION: Per serving: 139 calories; 4 g fat (1 g sat, 2 g mono); 63 mg cholesterol; 2 g carbohydrate; 23 g protein; 0 g fiber; 165 mg sodium; 374 mg potassium.

Nutrition bonus: Selenium (56% daily value).

0 Carbohydrate Servings

Exchanges: 3 very lean meat

TIP: Ingredient Note: Chipotle chiles in adobo sauce are smoked jalapenos packed in a flavorful sauce. Find them with Mexican foods in large supermarkets.

Kitchen Tip: 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.

MAKE AHEAD TIP: Marinate the pork in the refrigerator for up to 8 hours.

JasiBella

Makes 2 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 1 1/2 hours (including 1 hour marinating time)

EASE OF PREPARATION: Easy

1 canned chipotle chile in adobo plus 1 teaspoon adobo sauce (see Ingredient Note)
1 clove garlic, 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 freshly ground pepper
8 ounces pork tenderloin (see Kitchen Tip), trimmed of fat

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 145° F, 12 to 15 minutes. Transfer the pork to a cutting board and let rest for 5 minutes before slicing.

NUTRITION INFORMATION: Per serving: 139 calories; 4 g fat (1 g sat, 2 g mono); 63 mg cholesterol; 2 g carbohydrate; 23 g protein; 0 g fiber; 165 mg sodium; 374 mg potassium.

Nutrition bonus: Selenium (56% daily value).

0 Carbohydrate Servings

Exchanges: 3 very lean meat

TIP: Ingredient Note: Chipotle chiles in adobo sauce are smoked jalapenos packed in a flavorful sauce. Find them with Mexican foods in large supermarkets.

Kitchen Tip: 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.

MAKE AHEAD TIP: Marinate the pork in the refrigerator for up to 8 hours.