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Grilled Chipotle Tenderloin Recipe

Grilled Chipotle Tenderloin Recipe photo by Taste of Home

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“For Easter, I served this recipe with au gratin potatoes and a green salad,” notes Kelly Townsend of Syracuse, Nebraska. “If you prefer not to grill, you can bake the tenderloin in the oven.”

This recipe is:

Diabetic Friendly

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Grilled Chipotle Tenderloin Recipe

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

Yield: 2 Servings

20 20 40

Ingredients

1/4 cup orange juice
1/4 cup reduced-sodium teriyaki sauce
2 tablespoons olive oil
1 tablespoon chipotle hot pepper sauce
2 teaspoons chili powder
2 teaspoons Worcestershire sauce
1 teaspoon garlic salt
1 teaspoon Dijon mustard
1 pork tenderloin (3/4 pound)
GLAZE:
2 tablespoons brown sugar
1-1/2 teaspoons cornstarch
1/2 cup orange juice
1/4 cup cold water
2 teaspoons reduced-sodium soy sauce
1 teaspoon chipotle hot pepper sauce
1/2 teaspoon chili powder

Directions

In a large resealable plastic bag, combine the first eight ingredients; add pork. Seal bag and turn to coat; refrigerate for up to 2 hours.
For glaze, in a small saucepan, combine brown sugar and cornstarch. Gradually stir in the orange juice, water, soy sauce, hot pepper sauce and chili powder until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Drain and discard marinade. Grill pork, covered, over medium heat for 8-10 minutes on each side or until a meat thermometer reads 160°, brushing occasionally with glaze. Yield: 2 servings.

Nutritional Facts 5 ounces cooked pork equals 285 calories, 11 g fat (3 g saturated fat), 95 mg cholesterol, 666 mg sodium, 11 g carbohydrate, trace fiber, 35 g protein. Diabetic Exchanges: 5 lean meat, 1 starch.

Originally published as Grilled Chipotle Tenderloin in Cooking for 2 Spring 2008, p43

Sweet White Wine

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

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Grilled Chipotle Tenderloin

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(1-1) of 1 reviews

Reviewed on Sep. 09, 2011 by iteach5

My fiance really loved this. I was really pushed for time, so it didn't marinate as long as I would have liked. However, it was still a great dish. I increased the chipotle hot sauce in the glaze for a bit more kick. Also, next time I make it, I will omit the Dijon mustard in the marinade and increase the brown sugar in the glaze.