Chipotle and Citrus Pork Tenderloin



I’ve been wanting to share this recipe with you for well over a year – or, at least, that’s how long it’s been in the draft folder in my blog dashboard.

See, the first time I made this, I made sure to document the recipe as I was going (I learned early on that when I didn’t do this while creating recipes, I forgot measurements and ingredients by the time I actually blogged them). The pork tenderloin turned out well, but needed just a few adjustments with the seasoning. After a few changes that made the recipe better, I made it again but didn’t get a picture. Once, I overcooked the pork. The time after that? Undercooked (by the way, I blame my oven/gas issues but that’s another store entirely). The second or third iteration of this pork tenderloin was actually the first bite of pork Zachary ever had, way back when he was probably about 11 months old.

Now he’s 2 and here it is, finally. (And, he still likes it.)

A quick scan of the ingredient list should clue you into why I like this recipe – chipotles and citrus. Yep, love them both, especially together. What can I say, I’m a fan of sweet heat.

I roasted the tenderloin this time, but you could definitely grill it. Like every time I roast a pork tenderloin, this went into my cast iron skillet and, post-sear, was joined by some sweet potato wedges and green beans to roast all together.


Chipotle and Citrus Pork Tenderloin