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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Recipe Source: Without Reservations by Joey Altman Serve with rice and beans, yummy! Ingredients:
2 lbs pork tenderloin, trim of excess fat and silverskin |
2/3 cup fresh orange juice |
1/2 cup extra virgin olive oil |
3 tablespoons malt vinegar |
3 tablespoons fresh lime juice |
1 tablespoon dark brown sugar |
1 tablespoon honey |
2 chipotle chiles in adobo, plus 1 tsp sauce |
1 shallot, coarsley chopped |
2 garlic cloves |
2 teaspoons allspice berries (or 1/2 tsp ground) |
2 whole cloves (or 1/4 tsp ground) |
salt and pepper |
Directions:
1. In a nonreactive skillet, boil the orange juice over medium heat until reduced by half, about 5 minutes. Set aside.
2. Combine all ingredients, except pork, in a blender or food processor. Add in the orange juice and puree until smooth. Season to taste with addital salt, pepper, or adobo if needed.
3. Marinate tenderloins in one third of mixture for one hour at room temperature. Set aside remaining sauce for finished dish.
4. Preheat a grill to medium high, or an oven to 400°F.
5. Grill, or bake, tenderloins, turning every couple minutesuntil cooked to your liking. About 8-10 minutes on the grill, or 20-30 minutes in the oven, for medium.
6. Let rest for 10 minutes before slicing into 1/2 inch medallions.
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