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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.”
  • Total Time
    Prep: 20 min. + marinating Grill: 20 min.
  • Makes
    2 servings


  • 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


  • 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.
Nutrition 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.

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