CHIPOTLE LIME PORK TENDERLOIN A LA ALTON BROWN
An Alton Brown inspired pork tenderloin infused with a chipotle lime marinade that will leave them asking for more. Just follow these easy step by step photo instructions.
Provided by Dan Mikesell AKA DrDan
Categories Main Course
Time 6h40m
Number Of Ingredients 6
Steps:
- Trim the pork tenderloin and remove the silverskin.
- Combine spices with lime juice and honey. Mix well. The Tupperware mixer works well here.
- Add half the mixture to a 1 gallon Ziploc, add the tenderloin, remove as much air as possible. Seal and refrigerate for 1 to 3 hours. But up to 24 hours is fine.
- Remove the tenderloin from the refrigerator and allow to rest at room temp for 30 minutes. Clean and oil grates. Preheat grill to a surface temperature of about 450°. That is medium on my grill which is hot. Most grills will be medium-high.
- Place over direct heat. Cook with a closed lid. Rotate the tenderloin 1/3 every 5 minutes for about 20-25 minutes until an internal temperature of 140°. Please never cook by time alone. Use an instant-read thermometer, please.
- Make an aluminum foil "boat." Add reserved marinade to the foil boat and moved tenderloin to the boat. Seal the foil tightly and allow to rest at room temperature for 10 minutes. FYI, I checked the temp at this point, and it was 151°.
Nutrition Facts : Calories 563 kcal, Carbohydrate 5 g, Protein 94 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 295 mg, Sodium 527 mg, Sugar 4 g, ServingSize 1 serving
GRILLED CHIPOTLE PORK TACOS WITH RED SLAW
The heat from the chipotle enlivens both lean pork and lean slaw. Bright, but hearty and filling, this quick main dish is great for the grill.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the pork: Combine the cilantro, lime juice, oil, chile powder, garlic and onions in a large dish. Add the pork slices and turn to coat. Preheat a grill on medium-high heat.
- For the red slaw: Combine the cabbage, cilantro, oil, vinegar, chile powder, bell peppers, red onions and 1/4 teaspoon each salt and pepper in a large bowl. Toss to mix and set aside.
- Remove the pork from the marinade and discard the remaining marinade. Sprinkle the pork on both sides with 1/4 teaspoon each salt and pepper. Grill, turning once, until browned and still a little rosy inside, about 10 minutes. Transfer to a large plate.
- Grill the tortillas, turning once, until grill marks appear and the tortillas are softened, about 1 minute. Transfer to individual plates. Divide the pork and a little slaw among the tortillas. Top each tortilla with a teaspoon of sour cream and serve with lime wedges.
GRILLED CHIPOTLE-STUFFED PORK TENDERLOIN
Categories Pork Low Carb Yogurt Hot Pepper Summer Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Prepare barbecue (medium heat).
- Place tenderloins on work surface. Starting at 1 long side, cut each horizontally to within 1/2 inch of opposite side. Open like book and sprinkle with salt. Spread 1 tablespoon chopped chiles down center of each tenderloin. Close tenderloins, pressing to adhere, and sprinkle with salt.
- Whisk yogurt, 1 tablespoon oil, cumin, and 1 tablespoon adobo sauce in small bowl to blend. Transfer tenderloins to plate and brush each heavily with some yogurt sauce. Set tenderloins aside 15 minutes.
- Brush grill rack with oil. Grill tenderloins, brushing occasionally with remaining yogurt sauce, until just cooked through and thermometer inserted into thickest part of meat registers 145°F, about 10 minutes per side. Transfer tenderloins to platter. Let stand 5 minutes, then cut crosswise into 1/2-inch-thick slices. Serve tenderloins with guacamole.
CHIPOTLE LIME MARINATED GRILLED PORK CHOPS OR TENDERLOIN
Recipe from package of pork chops.Prep time does not include marinating time. You can alternately use dried chipotle, just rehydrate in hot water for about 15 mins and then chop. I actually like this better as a marinade for pork tenderloin.
Provided by cylee
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
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.
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