Ingredients

• 1 canned chipotle chile in adobo plus 1 teaspoon ado, (see Ingredient Note)
• 1 clove garlic, minced
• 1/2 cup orange juice
• 3 tablespoon lime juice
• 1 tablespoon red-wine vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 8 ounces pork tenderloin, (see Kitchen Tip), trimmed of fat

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Cooking Directions

Step 1

Combine chipotle and sauce, garlic, orange juice, lime juice, vinegar, oregano, cumin, salt and pepper in a blender or mini food processor; blend or process until the chipotle is chopped and the mixture is relatively smooth. Pour into a sealable plastic bag, add pork and seal, squeezing out any excess air from the bag. Turn to coat with the marinade. Refrigerate at least 1 hour and up to 8 hours.

Step 2

Preheat grill to high or heat a large indoor grill pan over high heat. Remove the pork from the marinade (discard marinade). Grill the pork, turning occasionally, until an instant-read thermometer inserted diagonally into the center of the meat registers 145° F, 12 to 15 minutes. Transfer the pork to a cutting board and let rest for 5 minutes before slicing.