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    Home » Pork Recipes

    Marinated Pork Tenderloin

    BY: Ben Rayl PUBLISHED: 26 Sep, '13 UPDATED: 17 May, '21 Leave a Comment

    RecipePrintComments
    5 from 1 vote

    This dish is truly a culmination of two of my favorite things. I can hardly go to a restaurant that has pork tenderloin on the menu and order something else, and my love for chipotle chiles runs deep and true. This marinade and sauce combines the smoky spiciness of this amazing chile with zesty lime and sweet honey and the result is fantastic.

    Marinated pork tenderloin with honey lime chipotle

    The cumin, garlic, and oregano add an exotic yet subtle element—they should not be left out.  The pork takes these flavors so well and I really recommend you marinate it as long as possible. I left this one in the fridge for about 24 hours and it came out absolutely perfect. I paired it with some creamy mashed potatoes, sauteed spinach, and a glass (or two) of a nice Ribera del Duero, and it was an exceptional dinner.

    Marinated pork tenderloin with honey lime chipotle

    Marinated Pork Tenderloin

    This Marinade Pork tenderloin  and sauce combines the smoky spiciness of this amazing chile with zesty lime and sweet honey and the result is fantastic.
    5 from 1 vote
    Print Pin Rate Save Saved! Share
    Course: Dinner, Main Dish
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Servings: 4 servings
    Calories: 274kcal
    Author: Ben Rayl

    Ingredients
     

    • ½ cup orange juice - fresh squeezed
    • ¼ cup lime juice - fresh squeezed
    • zest of 1 lime
    • ¼ cup honey
    • 2 teaspoon kosher salt
    • 1 teaspoon garlic powder
    • 1 ½ teaspoon cumin - ground
    • 2 teaspoon oregano
    • 1 chipotle chile - chopped
    • 1 tablespoon adobo sauce - from canned chipotles
    • 1 pound pork tenderloin
    • 1 tablespoon vegetable oil
    • chopped - for garnish cilantro

    Instructions

    • Put the orange juice, lime juice, zest, honey, salt, garlic powder, cumin, oregano, chipotles and adobo in a blender or large food processor, and pulse a few times to make sure it's well blended.
    • Put the tenderloin in a large zip lock bag and pour in about half of the marinade. Make sure the pork is completely surrounded by marinade by removing as much air as possible from the bag, then put it in the fridge to marinate for at least 2 hours, up to 24. Put the remaining marinade in a sealed container in the fridge.
    • Remove the tenderloin and reserved marinade about 30 minutes before you're ready to cook it and allow it to come to room temperature. Preheat the oven to 425°F (225°C).
    • Heat the oil in a cast iron (or oven safe) skillet over medium high heat. Place the tenderloin in the skillet and sear on all sides; about 2 - 3 minutes per side, then place the skillet in the oven and continue to roast the tenderloin for about 15 more minutes. Remove the tenderloin from the skillet to a plate, and cover with a foil tent while you make the sauce.
    • Put the skillet (with juices in it) back over a high flame, and pour in the reserved marinade. Stir and cook until the sauce thickens.
    • After letting the tenderloin rest for about 10 minutes under the foil, place it on a cutting board and slice into medallions. Serve topped with the sauce and sprinkled with chopped cilantro.

    Nutrition

    Calories: 274kcal | Carbohydrates: 26g | Protein: 24g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 1998mg | Potassium: 580mg | Fiber: 1g | Sugar: 21g | Vitamin A: 108IU | Vitamin C: 20mg | Calcium: 43mg | Iron: 2mg

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    Chef Ben Rayl

    Hi, I'm Ben!

    I believe comfort food unites us, and I want to inspire you to cook at home with everyday ingredients. It is easier and takes less time than you think, costs less than eating out, and tastes a million times better.Read More

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