Grilled Chipotle Pork Tenderloin

Pork and Marinade

1 pork tenderloin (12-14 ounces)
1/3 cup frozen orange juice concentrate, thawed
2 tablespoons olive oil
1 tablespoon seeded and chopped canned chipotle peppers in adobo sauce
2 garlic cloves, pressed
1 teaspoon salt
1/2 cup water
1/3 cup cider vinegar
1 tablespoon sugar
1 garlic clove, pressed
1/4 teaspoon salt
1/4 cup whole fresh cilantro leaves
1 orange, cut into segments

Pickled Red Onion Salad

1/2 large red onion, thinly sliced

For pork, trim excess fat and silver skin from pork tenderloin. For
marinade, combine orange juice concentrate, oil, chipotle peppers, garlic
and salt; mix well. Reserve 2 tablespoons of the marinade for later use.
Place remaining marinade and pork into a large resealable plastic bag; turn
to coat. Marinate in refrigerator at least 30 minutes or up to 2 hours.

Meanwhile, for pickled red onion salad, combine onion, water, vinegar,
sugar, garlic and salt in (1.5-qt.) saucepan; bring to a simmer and remove
from heat. Cool slightly; refrigerate until ready to serve.
Heat grill pan over medium heat 5 minutes. Remove pork from marinade;
discard plastic bag with marinade. Grill pork 18-20 minutes or until pocket
thermometer registers 150 F, turning occasionally. Remove pork to cutting
board and tent with aluminum foil; let stand 10 minutes (temperature will
continue to rise) or until internal temperature reads 160 F for medium
doneness.
To serve, drain onions and toss with cilantro. Slice pork and arrange on
serving plates with small mound of onion salad. Garnish each serving with
orange segments and drizzle reserved marinade around edge of plate.

Yield: 2 servings
Nutrients per serving: Light: Calories 300, Total Fat 10 g, Saturated Fat
2.5 g, Cholesterol 110 mg, Carbohydrate 15 g, Protein 37 g, Sodium 550 mg,
Fiber 2 g
Diabetic exchanges per serving: 1 fruit, 3 low-fat meat (1 carb)

Cook's Tips:
*Removing the tough silver skin from pork tenderloin will keep the meat from
curling during cooking. Insert the blade of Paring Knife underneath the
silver skin, keeping the blade angled away from the meat as you cut along
the entire length of the silver skin.
*To cut orange into segments, cut a thin slice from the top and bottom of
the orange using Paring Knife. Stand the orange upright, cut end down, on
cutting board. Cutting from top to bottom, carefully trim away peel and
white membrane. Cut down one side of membrane. Angle knife under segment and
lift out. Repeat with remaining segments.
*The temperature of the pork tenderloin will rise 5-10 F after it is removed
from the grill pan. This happens when the residual heat on the surface of
the meat moves toward the center (called carryover cooking).

*~Sandy U.~*

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/