Directions:
- 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.
- 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.
- NOTE: you can use the same marinade for a 1 pound tenderloin, however, the cooking time will be longer.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 174.23 Kcal (729 kJ) | ||
| Calories from fat | 27.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.08g | 5% | |
|---|---|---|---|
| Cholesterol | 76.72mg | 26% | |
| Sodium | 525.12mg | 22% | |
| Potassium | 631.98mg | 13% | |
| Total Carbs | 10.09g | 3% | |
| Sugars | 5.48g | 22% | |
| Dietary Fiber | 1.41g | 6% | |
| Protein | 25.36g | 51% | |
| Vitamin C | 38.5mg | 64% | |
| Iron | 2.7mg | 15% | |
| Calcium | 38.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 77.62 Kcal (325 kJ) | ||
| Calories from fat | 12.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.37g | 5% | |
|---|---|---|---|
| Cholesterol | 34.18mg | 26% | |
| Sodium | 233.93mg | 22% | |
| Potassium | 281.53mg | 13% | |
| Total Carbs | 4.5g | 3% | |
| Sugars | 2.44g | 22% | |
| Dietary Fiber | 0.63g | 6% | |
| Protein | 11.3g | 51% | |
| Vitamin C | 17.2mg | 64% | |
| Iron | 1.2mg | 15% | |
| Calcium | 17.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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