Chipotle Beer And Lime Roasted Pork Tenderloin Food

CHIPOTLE, BEER, AND LIME ROASTED PORK TENDERLOIN

Steps:

• Stir beer, lime juice, chipotle peppers, garlic, olive oil, and Worcestershire sauce together in a bowl; let sit 1 hour.
• Place pork tenderloins in a baking dish; pour marinade over tenderloins. Refrigerate 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C).
• Cook in preheated oven until pork is slightly pink in the center, about 90 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

PORK TENDERLOIN WITH LIME AND CHIPOTLE

Steps:

• Stir together first 8 ingredients (mustard through cinnamon).
• Remove and reserve 1 cup of the mustard mixture.
• Place pork in a large shallow dish or zip-top plastic freezer bag: pour remaining mustard mixture over pork.
• Cover or seal.
• Chill, turning occasionally, for 2 hours.
• Remove pork from marinade, discarding marinade.
• Grill Pork, covered with grill lid, over medium-high heat (350 to 400 degrees) for 8 to 9 minutes on each side or until a meat thermometer inserted into thickest portion registers 150 degrees.
• Remove from gill and let stand 10 minutes.
• Cut pork into slices.
• Bring reserved mustard mixture and 1/4 cup water to a boil in a sauce pan.
• Reduce heat and simmer 2 minutes.
• Sprinkle peanuts over pork and serve with sauce.

SMOKY CHIPOTLE BBQ POTTED PORK TENDERLOIN

Steps:

• Season the pork cubes with salt, pepper, and paprika. Dredge in the flour. Heat a Dutch oven with 3 tablespoons vegetable oil, 3 turns of the pan, over high heat. Brown the pork on all sides. Remove to a plate, reduce the heat, and add the remaining 1 tablespoon of oil. Add the onions, peppers, celery, and garlic and season with salt and pepper. Cover and sweat for 8 minutes or so. Uncover and stir for 1 to 2 minutes, and then deglaze the pot with the beer and let the liquid reduce, 1 minute more. Add the tomatoes, chipotle and adobo sauce, thyme, and cilantro and heat through. Add the pork back to the pot and simmer over medium-low heat until ready to serve. Char the tortillas or prepare quick-cooking polenta. Serve with lime wedges for topping.

CHIPOTLE MARINATED PORK TENDERLOIN

Steps:

• 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.

CHIPOTLE, BEER, AND LIME ROASTED PORK TENDERLOIN

Steps:

• Stir beer, lime juice, chipotle peppers, garlic, olive oil, and Worcestershire sauce together in a bowl; let sit 1 hour.
• Place pork tenderloins in a baking dish; pour marinade over tenderloins. Refrigerate 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C).
• Cook in preheated oven until pork is slightly pink in the center, about 90 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

CHIPOTLE, BEER, AND LIME ROASTED PORK TENDERLOIN

Steps:

• Stir beer, lime juice, chipotle peppers, garlic, olive oil, and Worcestershire sauce together in a bowl; let sit 1 hour.
• Place pork tenderloins in a baking dish; pour marinade over tenderloins. Refrigerate 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C).
• Cook in preheated oven until pork is slightly pink in the center, about 90 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

CHIPOTLE LIME MARINATED GRILLED PORK CHOPS OR TENDERLOIN

Steps:

• Place chops in large self-sealing plastic bag; combine remaining ingredients in a small bowl and pour over chops.
• Seal bag and refrigerate for up to 24 hours.
• Remove chops from marinade (discard marinade).
• Grill over medium-hot coals for a totoal of 12-15 mins, turning half-wayt thru, or until done.

PORK TENDERLOIN WITH CHIPOTLE SAUCE & PICKLED RED ONIONS

Steps:

• Place the thinly sliced onion in a bowl with juice 1 lime, half the oregano and a pinch each of salt and pepper. Set aside.
• Dry-fry the whole garlic in a non-stick pan until blackened on both sides, about 8 mins, then peel. Heat the grill. Arrange the thickly sliced onion on a baking tray with the tomatoes, cut-side up. Season and grill until blackened, about 8 mins. Tip into a bowl with the garlic, chipotle paste, 1 tsp chilli powder, 1 tbsp sugar and remaining lime juice. Season and whizz in a blender until smooth. Gently heat through in a pan.
• Rub the pork with the remaining chilli powder, oregano, sugar and seasoning. Grill for 5 mins each side until cooked. Serve sliced in warm tortillas with some sauce, the pickled onions and coriander.

CHIPOTLE, BEER, AND LIME ROASTED PORK TENDERLOIN

Steps:

• Stir beer, lime juice, chipotle peppers, garlic, olive oil, and Worcestershire sauce together in a bowl; let sit 1 hour.
• Place pork tenderloins in a baking dish; pour marinade over tenderloins. Refrigerate 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C).
• Cook in preheated oven until pork is slightly pink in the center, about 90 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).