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Chipotle Pork Tenderloins Recipe
Chipotle Pork Tenderloins Recipe photo by Taste of Home
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Chipotle Pork Tenderloins Recipe

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4.5 1 2
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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.”
TOTAL TIME: Prep: 20 min. + marinating Grill: 20 min.
MAKES:9 servings
TOTAL TIME: Prep: 20 min. + marinating Grill: 20 min.
MAKES: 9 servings

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)
  • 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

Nutritional Facts

1 each: 246 calories, 9g fat (2g saturated fat), 84mg cholesterol, 173mg sodium, 11g carbohydrate (5g sugars, 3g fiber), 31g protein Diabetic Exchanges: 4 lean meat, 0 fruit, 0 fat.

Directions

  1. 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.
  2. 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.
  3. 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).
Originally published as Chipotle Pork Tenderloins in Simple & Delicious May/June 2008, p35

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.


Reviews for Chipotle Pork Tenderloins

AVERAGE RATING
(2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
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MY REVIEW
moose_kristi 104929
Reviewed May. 26, 2009

"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!"

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