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.)
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
1/4 cup orange juice (about 1 orange)
3 Tbsp. lime juice (1-2 limes)
2 Tbsp. canola oil
1 Tbsp. honey
1 chipotle in adobo, minced*
2 tsp. adobo sauce (from the canned chipotles)*
3 cloves garlic, minced
1/2 tsp. oregano
1/2 tsp. cumin
1/4 tsp. cardamom
1 pork tenderloin (3/4 – 1 lb.)
Whisk together all of the ingredients except the pork tenderloin. Place the pork tenderloin into a resealable bag or shallow dish and pour the marinade over the top; gently rub the marinade in.
Marinade for 2-4 hours, turning occasionally.
Preheat the oven to 425. Remove the tenderloin from the marinade and season liberally with salt and a little pepper.
Heat a large, heavy bottomed skillet over medium high heat (or, prepare a grill). Once hot, add the tenderloin and sear on all sides, about 8 minutes total.
Place the entire pan into the oven and roast until the internal temperature is 150, about 12-16 minutes. Rest for 10 minutes before slicing.
*Use additional chipotles’/sauce for a spicier version.