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Rachel Grilled Pork Tenderloin
by Rachel Stafford
serves: 4
  Pork Tenderloin
Ingredients:
  1 can   chipotle chile in adobo
  1 tsp   minced garlic
  1/2 cup   orange juice
  3 tbsp   lime juice
  1 tbsp   red wine vinegar
  1 tsp   oregano
  1/2 tsp   cumin
  1/4 tsp   salt
  1/4 tsp   pepper
  1   pork tenderloin
Directions:
  1. 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.
2. 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° F, 12 to 15 minutes. Transfer the pork to a cutting board and let rest for 5 minutes before slicing.
NUTRITION INFORMATION: Per serving: 139 calories; 4 g fat (1 g sat, 2 g mono); 63 mg cholesterol; 2 g carbohydrate; 23 g protein; 0 g fiber; 165 mg sodium; 374 mg potassium.