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Grilled Chipotle Tenderloin

Grilled Chipotle Tenderloin
“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.”
2 ServingsPrep: 20 min. + marinating Grill: 20 min.

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
© Taste of Home 2013

2 of 2

Grilled Chipotle Tenderloin (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013