Grilled Chipotle Tenderloin |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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âFor Easter, I served this recipe with au gratin potatoes and a green salad,â notes Kelly Townsend of Syracuse, Nebraska. âIf you prefer not to grill, you can bake the tenderloin in the oven.â Ingredients:
1/4 cup orange juice |
1/4 cup reduced-sodium teriyaki sauce |
2 tablespoons olive oil |
1 tablespoon chipotle hot pepper sauce |
2 teaspoons chili powder |
2 teaspoons worcestershire sauce |
1 teaspoon garlic salt |
1 teaspoon dijon mustard |
1 pork tenderloin (3/4 pound) |
glaze: |
2 tablespoons brown sugar |
1-1/2 teaspoons cornstarch |
1/2 cup orange juice |
1/4 cup cold water |
2 teaspoons reduced-sodium soy sauce |
1 teaspoon chipotle hot pepper sauce |
1/2 teaspoon chili powder |
Directions:
1. In a large resealable plastic bag, combine the first eight ingredients; add pork. Seal bag and turn to coat; refrigerate for up to 2 hours.
2. For glaze, in a small saucepan, combine brown sugar and cornstarch. Gradually stir in the orange juice, water, soy sauce, hot pepper sauce and chili powder until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
3. Drain and discard marinade. Grill pork, covered, over medium heat for 8-10 minutes on each side or until a meat thermometer reads 160°, brushing occasionally with glaze. Yield: 2 servings.
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