Method:Grilling

1. Formula

1. 1 canned chipotle chile in adobo
2. 1 teaspoon adobo sauce (see Ingredient Note)
3. 1 clove garlic, minced
4. 1/2 cup orange juice
5. 3 tablespoons lime juice
6. 1 tablespoon red-wine vinegar
7. 1 teaspoon dried oregano
8. 1/2 teaspoon ground cumin
9. 1/4 teaspoon salt
10. 1/4 teaspoon freshly ground pepper
11. 8 ounces pork tenderloin (see Kitchen Tip), trimmed of fat

2. Nutrition Information

• Calories: 158 kcal
• Carbohydrates: 11 g
• Dietary Fiber: 1 g
• Fat: 3 g
• Protein: 19 g
• Sugars: 7 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

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.
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 degrees F, 12 to 15 minutes. Transfer the pork to a cutting board and let rest for 5 minutes before slicing.

4. Remark

Notes: