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Ingredients

¼ cup chopped fresh cilantro 3 canned chipotle chiles in adobo sauce, finely chopped 2 large cloves garlic, minced 3 tablespoons honey 2 tablespoons lime juice 1 tablespoon soy sauce 2 teaspoons ground cumin 2 (10 ounce) pork tenderloins, trimmed of fat

Nutrition Info

185.1 calories carbohydrate: 16 g cholesterol: 61.1 mg fat: 3.4 g fiber: 0.7 g protein: 22.7 g saturatedFat: 1 g servingSize: - sodium: 324.9 mg sugar: 13.2 g transFat: : - unsaturatedFat: : -

Whisk cilantro, chiles, garlic, honey, lime juice, soy sauce, and cumin together in a bowl and pour into a resealable plastic bag. Add pork tenderloins, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 6 hours.
Remove tenderloins from the marinade and shake off excess. Discard the remaining marinade and bring pork to room temperature, 20 to 30 minutes.
Meanwhile, preheat an outdoor grill for high heat and lightly oil the grate.
Grill tenderloins on the preheated grill until slightly pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

4 servings

Spicy Mexican-inspired marinade for an excellent grilled pork tenderloin. Serve as a main dish or slice as appetizers. This even tastes great cold.