Grilled Chipotle Tenderloin Recipe

4 1 1
Grilled Chipotle Tenderloin Recipe
Grilled Chipotle Tenderloin Recipe photo by Taste of Home
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Grilled Chipotle Tenderloin Recipe

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4 1 1
Publisher Photo
“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.”
Recommended: 32 Super Steak Recipes
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 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 for 1-2 minutes or until thickened.
Drain pork, discarding marinade in bag. Grill pork, covered, over medium heat for 18-22 minutes or until a thermometer reads 145°, turning occasionally and brushing with glaze during the last 10 minutes. Let stand 5 minutes before slicing. Yield: 2 servings.
Originally published as Grilled Chipotle Tenderloin in Cooking for 2 Spring 2008, p43

Nutritional Facts

5 ounces cooked pork: 285 calories, 11g fat (3g saturated fat), 95mg cholesterol, 666mg sodium, 11g carbohydrate (9g sugars, 0 fiber), 35g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1 fat.

  • 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
  1. 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.
  2. 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.
  3. Drain pork, discarding marinade in bag. Grill pork, covered, over medium heat for 18-22 minutes or until a thermometer reads 145°, turning occasionally and brushing with glaze during the last 10 minutes. Let stand 5 minutes before slicing. Yield: 2 servings.
Originally published as Grilled Chipotle Tenderloin in Cooking for 2 Spring 2008, p43

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iteach5 User ID: 6124838 99960
Reviewed Sep. 9, 2011

"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."

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