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Chipotle Pork Tenderloins Recipe

Chipotle Pork Tenderloins Recipe photo by Taste of Home

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From Priscilla Gilbert of Indian Harbour Beach, Florida: “This pork tenderloin beats all at a cookout! The recipe came from a family member and is such a treat. Fresh strawberries and avocado in the salsa help cool the tasty heat of the pork.”

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Chipotle Pork Tenderloins Recipe

Prep: 20 min. + marinating Grill: 20 min.

Yield: 9 Servings

20 20 40

Ingredients

1 cup sliced onion
1/2 cup chipotle peppers in adobo sauce, chopped
1/4 cup lime juice
1-1/2 teaspoons minced garlic
3 Pork tenderloins (1 pound each)

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Looking for Versatility?

All natural Whole Pork Tenderloin is a great base for any meal. Mix it up with different marinades and sauces for a great dinner.

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STRAWBERRY SALSA:
5 cups sliced fresh strawberries
1/4 cup thinly sliced green onions
1/4 cup minced fresh cilantro
1/4 cup lime juice
1/4 teaspoon salt
1 medium ripe avocado, peeled and chopped

Directions

In a large resealable plastic bag, combine the onion, chipotle peppers, lime juice and garlic; add pork. Seal bag and turn to coat; refrigerate for at least 1 hour.
Prepare grill for indirect heat. Drain and discard marinade. Grill pork, covered, over indirect medium-hot heat for 20-27 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing.
For salsa, in a large bowl, combine the strawberries, green onions, cilantro, lime juice and salt. Gently stir in avocado. Serve with pork. Yield: 9 servings (5 cups salsa).

Nutritional Facts 4 ounces cooked pork with 1/2 cup salsa equals 246 calories, 9 g fat (2 g saturated fat), 84 mg cholesterol, 173 mg sodium, 11 g carbohydrate, 3 g fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 1/2 fruit, 1/2 fat.

Originally published as Chipotle Pork Tenderloins in Simple & Delicious May/June 2008, p35

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Chipotle Pork Tenderloins

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(1-1) of 1 reviews

Reviewed on May. 26, 2009 by moose_kristi

Yowzers! Was that hot!

It was good that we had the strawberry/avocado salsa to go with it, because it was screaming hot! The adobo chilis made this one wicked barbeque. Not sure if we'll make this one again, because not many people were able to eat this one and not need tissues!