Servings: 6
Prep Time: 15 Min.
Cook Time: 20 Min.
Marinate: 2-4 Hrs.

+ 2 pork tenderloins, (about 1-1/2-2 lbs. total) trimmed of silver skin
+ 3 Tbsp. chipotle chile in adobo sauce, pureed

Marinade:
+ 1/3 c. fresh orange juice
+ 1/4 c. extra virgin olive oil
+ 2 cloves garlic, minced
+ 1 tsp. kosher salt
+ 1 tsp. freshly ground black pepper

1. In medium bowl combine all marinade ingredients. Stir thoroughly to blend. Use immediately or cover and refrigerate up to 1 month. Makes about 1 c.
2. Place tenderloins in a 1-gallon, resealable plastic bag or shallow baking pan. Coat all sides of pork with marinade. Seal bag or cover pan. Refrigerate and marinate 2-4 hrs. Turn bag or pork occasionally to coat all sides. Remove from refrigerator 30 min. prior to grilling.
3. Prepare a medium fire in a charcoal grill or preheat a gas or electric grill on medium. Brush the grill grate with vegetable oil. Place pork directly over medium fire. Cover grill and cook pork for about 6-8 min. Turn and cover again. Cook another 8-10 min. or until meat is slightly pink in the center, or an instant-read thermometer registers 145°F when inserted into the tenderloin's thickest part.
4. Remove tenderloins, tent with foil and set aside to rest for 5 min. Cut the pork into 1-in.-thick slices, arrange on a plate and serve immediately.

* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com

Calories: 251;   Total Fat: 16g;   Saturated Fat: 4g;   Cholesterol: 80mg;   Total Carbs: 3g;   Fiber: 0g;   Protein: 25g;   Sodium: 1446mg;