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Prep 0min
Total45min
Servings8
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Ingredients
1
can (7 oz) chipotle peppers in their adobo sauce
2
tablespoon brown sugar
1
teaspoon ketchup
1
tablespoon fresh lime juice
1
(1.3 lb) pork tenderloin
2
cups fingerling potatoes, cut into a small dice
1
tablespoon extra-virgin olive oil
1
pinch coarse salt and freshly ground pepper
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Steps
1
In a small food processor, combine the chipotle peppers, their adobo sauce, brown sugar, ketchup and lime juice. Process until smooth.
2
Place the tenderloin in a large sealable plastic bag or bowl and pour the marinade over it. (The marinade makes enough for 2 tenderloins. You can freeze half of it for later use if you want.)
3
Cover the bowl and marinate in the refrigerator overnight.
4
Heat an indoor or outdoor grill over medium. Add the tenderloin and grill until cooked through, rotating the meat every 7 minutes to get grill marks, about 45 minutes total. Remove from grill, cover and let rest 10 minutes.
5
In the meantime, heat the oil in a medium skillet over medium-high. Add the diced potatoes and saute until crisp on the outside and soft on the inside, about 20 minutes. Season with salt and pepper.
6
Serve the pork tenderloin with the potatoes and a nice green salad!
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No nutrition information available for this recipe
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