Pork Tenderloin with Mexican Chipotle Marinade |
Recipe By: Food and Wine June 1999
Serving Size: 4 |
Ingredients Amount Measure Ingredient -- Preparation Method
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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
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Directions
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