Chipotle Marinated Pork Tenderloin

Chipotle Marinated Pork Tenderloin – an easy gluten-free Mexican pork marinade that is a little spicy, a little tangy, and a whole lot of yummy. Pork tenderloin marinated in orange juice, lime juice, red wine vinegar, chipotles in adobo sauce, oregano, garlic, salt and pepper. Can cook on the grill or in the oven. Leftovers are great on a salad, nachos, or tacos! Add this to your menu ASAP!

sliced pork tenderloin on a platter

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Easy Mexican Pork Marinade

This Chipotle Marinated Pork Tenderloin is super tender and juicy and has excellent flavor! The marinade is made up of orange juice, chipotles, lime juice, red wine vinegar, garlic and cumin. It is a little tangy from the citrus juice and it has a little kick from the chipotle. I mixed up the marinade before I went to work and let the pork marinate all day.  We threw the pork on the grill and dinner was ready in no time. You can cook the pork on the grill or inside in the skillet and oven. Either way, it will taste great!

pork tenderloin in a grill pan

How to Make Chipotle Marinated Pork Tenderloin

This marinade is very easy to make. Whisk together pureed chipotle, orange juice, lime juice, vinegar, oregano, cumin, garlic, salt, and pepper. Pour over pork and marinate in the refrigerator for 1 to 8 hours. Remove the pork from the marinade and grill 12-15 minutes, until the pork reaches an internal temperature of 145ºF. Let pork rest 5 minutes before slicing.

Tips for Cooking Pork Tenderloin

  • I used two pork tenderloins that totaled about 2½ to 3 pounds total. You can cut the recipe in half if you only want to use one pork tenderloin.
  • When cooking pork tenderloin, it is important to remove the silver skin on the side of each pork tenderloin. The silver skin is a silvery-white sheen membrane on the pork tenderloins. It is a thick connective tissue and it doesn’t break down when the pork is cooked. I use a knife and carefully cut it off. If you don’t remove the silver skin, you will have a tough uneatable area on each tenderloin.
  • For a gluten-free pork dish, make sure to use gluten-free chipotles in adobo sauce.
  • You can use this marinade on any cut of pork – tenderloins, boneless pork chops, bone-in pork chops, and pork loin.
  • Is Chipotle Marinated Pork Tenderloin spicy? There is a kick from the chipotles in this marinade. Feel free to adjust the amount to your personal preference.
  • Can Pork be pink? Yes! It is perfectly SAFE to eat pink pork. Pork needs to have a minimum internal temperature of 145ºF. We like to cook it on the higher end of medium-rare and let it rest for about 5 minutes before slicing. It only takes about 15 minutes to reach 145ºF, depending on how big your pork tenderloins are.
  • To cook the pork inside, pan sear the pork for 2 minutes on all sides. Place the pork on a rimmed baking sheet and bake at 400ºF for 10 to 12 minutes. Use a meat thermometer to check the internal temperature. Pull the pork out of the oven at 145ºF and let it rest for 5 minutes before slicing.
sliced pork tenderloin on a platter

What to Serve with Chipotle Pork Tenderloin

This recipe is a favorite at our house. We’ve made it several times and absolutely love it. We usually serve this with a potato casserole and a salad. Leftovers are great chopped up on a salad, on top of nachos, or in tacos. YUM! Add this to your menu ASAP!

Here are a few of our favorite recipes from the blog that go great with this easy pork recipe:

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Chipotle Marinated Pork Tenderloin

Yield: 6 people
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Chipotle Marinated Pork Tenderloin – an easy gluten-free Mexican pork marinade that is a little spicy, a little tangy, and a whole lot of yummy. Pork tenderloin marinated in orange juice, lime juice, red wine vinegar, chipotles in adobo sauce, oregano, garlic, salt and pepper. Can cook on the grill or in the oven. Leftovers are great on a salad, nachos, or tacos! Add this to your menu ASAP!

Ingredients:

  • 2 (1 to 1.5-lb) pork tenderloins
  • 3 Tbsp pureed chipotle in adobo, adjust to desired level of heat
  • 1 cup orange juice
  • 1 Tbsp red wine vinegar
  • 6 Tbsp lime juice
  • 2 tsp dried oregano
  • 1 tsp cumin
  • 2 tsp minced garlic
  • salt & pepper to taste

Instructions:

  • Combine pureed chipotle, orange juice, lime juice, vinegar, oregano, cumin, garlic, salt and pepper. Pour over pork and marinate in the refrigerator 1 to 8 hours.
  • Remove the pork from the marinade and grill 12-15 minutes, until the pork reaches an internal temperature of 145ºF. Let pork rest 5 minutes before slicing.

Notes:

  • I used two pork tenderloins that totaled about 2½ to 3 pounds total. You can cut the recipe in half if you only want to use one pork tenderloin.
  • When cooking pork tenderloin, it is important to remove the silver skin on the side of each pork tenderloin. The silver skin is a silvery-white sheen membrane on the pork tenderloins. It is a thick connective tissue and it doesn’t break down when the pork is cooked. I use a knife and carefully cut it off. If you don’t remove the silver skin, you will have a tough uneatable area on each tenderloin.
  • For a gluten-free pork dish, make sure to use gluten-free chipotles in adobo sauce.
  • You can use this marinade on any cut of pork – tenderloins, boneless pork chops, bone-in pork chops, and pork loin.
  • Is Chipotle Marinated Pork Tenderloin spicy? There is a kick from the chipotles in this marinade. Feel free to adjust the amount to your personal preference.
  • Can Pork be pink? Yes! It is perfectly SAFE to eat pink pork. Pork needs to have a minimum internal temperature of 145ºF. We like to cook it on the higher end of medium-rare and let it rest for about 5 minutes before slicing. It only takes about 15 minutes to reach 145ºF, depending on how big your pork tenderloins are.
  • To cook the pork inside, pan sear the pork for 2 minutes on all sides. Place the pork on a rimmed baking sheet and bake at 400ºF for 10 to 12 minutes. Use a meat thermometer to check the internal temperature. Pull the pork out of the oven at 145ºF and let it rest for 5 minutes before slicing.

Steph

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Comments

  1. It's already given that blogging is one of the many creative marketing strategies but I still can't get over how you make such great recipes at a daily or weekly basis. Great blog!

  2. Like day sayz, it all be's pank on da inside. Das sum respectacle langth, but mines pork has mo' gurth.

  3. Anna – this marinade was very flavorful. I usually let my meat marinate overnight. I just mix it together before I go to bed and cook it the next night. You can poke the meat, but I don't usually do that.

  4. I love the ingredients in the marinade but I am concerned because your pork is so rare. I was always taught that pork should not be pink. Am I wrong or is that just old school?

  5. The word chipotle in a recipe always grabs my attention, as did this one. The marinade sounds awesome and you cooked it perfectly for me – I can taste it from here.

  6. Hi Steph.
    I was just wondering if you ever poke holes in your pork to let the marinade go into the meat – I did your oven roasting method a couple weeks ago and I loved how it cooked the pork….but the marinade on it didn't end up very strong. So I was just curious if you had suggestions on how to infuse the meat with more marinade flavor. Love your blog – thanks for all the great recipes/ideas!

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