Ingredients
- 12-16 ounces of pork tenderloins
- 4 canned chipotle peppers in adobo sauce
- ½ cup orange juice
- ¼ cup coarsely chopped onion
- 2 tbsp snipped fresh oregano or 2 tsp crushed dried oregano
- 2 tbsp lime juice
- 1 tbsp honey
- 1 tbsp cooking oil
- ½ tsp salt
- 3 cloves garlic, minced
Directions
- Trim fat from meat. Place meat in a plastic bag set in a shallow dish. For sauce, remove any stems from peppers.
- In a food processor or blender container combine chipotle peppers and adobo sauce, orange juice, onion, oregano, lime juice, honey, oil, salt, and garlic.
- Process or blend until nearly smooth. Pour over meat and seal bag. Marinate for 2 hours turning bag occasionally. (Do not marinate for over 2 hours, the citrus causes the meat to turn mushy.)
- Drain meat, and discard the marinade. Arrange hot coals around the drip pan.
- Test for medium hot heat above the drip pan. Place meat on grill, above pan. Cover and grill for 40-50 minutes until done.
