Chipotle Pork Tenderloin

Chipotle Pork Tenderloin

I love trying new recipes, especially if I have my family join in on the cooking with me. Not only is it a great opportunity to bond with each other, but it also allows us the chance to sit down and enjoy a tasty, homemade meal. Just last night we made this delicious pork tenderloin adapted from a recipe in Miraval’s Sweet and Savory Cooking Cookbook.
Prep Time30 mins
Cook Time1 hr
Course: Entrees
Cuisine: American, Mexican
Keyword: chipotle recipe, chipotle sauce, entrée recipe, pork tenderloin recipe

Ingredients

Pork Tenderloin

  • Cooking spray, olive or canola oil
  • 1 pork loin roast, one-pound
  • ¼ tsp kosher salt
  • ¼ tsp black pepper
  • ½ cup chipotle sauce (see additional recipe below)

Chipotle Sauce

  • ¼ tsp extra-virgin olive oil
  • ½ cup onions, finely chopped
  • ¼ cup dried apricots, finely chopped
  • tsp fresh garlic, minced
  • 2 tsp dried ginger, minced
  • ¾ cup ketchup
  • cup apple cider vinegar
  • 2 tbsp soy sauce
  • ½ cup brown sugar
  • 1 tbsp dry mustard
  • 2 chipotle peppers (canned in adobo sauce)
  • ¼ cup orange juice
  • 6 oz lager-style beer

Instructions

Pork Tenderloin

  • Heat oven to 400˚F. Lightly coat a medium saute pan with cooking spray and heat over medium-high temperature.
  •  Season the pork with salt, pepper, and seasonings of choice. Add to the heated pan and sear for 1-2 minutes per side.
  • Place the pan in the oven and cook for another 3-5 minutes. Allow pork to rest for 3-4 minutes and cut into slices.
  • Plate and top with chipotle sauce (see additional recipe below)

Chipotle Sauce

  • Heat oil in a saute pan. Add onions, apricots, garlic and ginger. Saute for 2 minutes, or until onions appear translucent.
  • Add the ketchup, vinegar, soy sauce, brown sugar, mustard, chili sauce, chipotle peppers, orange juice and beer.
  • Bring to a boil. Reduce to a simmer and allow to cook for 30 minutes, stirring occasionally.
  • Serve over top of pork tenderloin (see above).

Notes

This recipe was adapted from Miraval’s Sweet and Savory Cooking Cookbook, more information on this book can be found here.


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