Pork Tenderloin with Mexican Chipotle Marinade

Recipe By: Food and Wine June 1999

Serving Size: 4


Amount       Measure               Ingredient -- Preparation Method
--------          ------------                --------------------------------
6                each                     chipotle pepper -- in adobo sauce
2                tablespoons          adobo sauce
5                cloves                   garlic -- thinly sliced
1                slice                     orange zest -- 3 inch strip
  3/4           cup                      orange juice -- fresh
  1/4           cup                      lime juice -- fresh
2                tablespoons         red wine vinegar
1                tablespoon           tomato paste
1                teaspoon              oregano -- dried
1                teaspoon              cumin powder
  1/2            teaspoon             black pepper -- fresh
1 1/2           pounds                pork tenderloin



  1. In a small saucepan, combine the chipotles and their sauce with the garlic, orange zest, orange juice, lime juice, red wine vinegar, tomato paste, oregano, cumin and pepper.  Simmer over high heat until reduced by one-third, about 3 minutes. Transfer the contents of the pan to a food processor and puree until smooth.  Let cool before using.

  2. Coat the pork with 1/4 cup of the marinade and refrigerate for 2 hours.

  3. Grill the pork over a hot fire, turning until cooked through, about 15 minutes.  Let stand for 3 minutes before slicing and serving.