Servings: 4 servings
Calories: 265kcal
Ingredients
- 1 1/4 lb pork tenderloin silver skin removed; sub: pork loin, add 5 min cook time
- 1 tbsp chipotle in adobo minced; sub: 1 tsp chipotle powder + 1 tsp tomato paste
- 1 1/2 tsp ancho chile powder sub: regular chili powder or smoked paprika
- 2 cloves garlic minced; sub: 1/2 tsp garlic powder
- 1 tbsp apple-cider vinegar sub: lime juice or red-wine vinegar
- 1 tbsp olive oil sub: avocado oil, melted bacon fat
- 1 tsp sea salt
- 1/2 tsp cracked black pepper sub: ground white pepper
- Optional finish: squeeze of lime chopped cilantro, or a pat of herb butter
Instructions
- Whisk the adobo: In a bowl, mix chipotle, ancho powder, garlic, vinegar, olive oil, salt, and pepper into a thick paste.
- Marinate: Pat tenderloin dry. Slather paste over every surface. Let it stand at room temp while you fire up the grill.
- Preheat grill/skillet: Gas/charcoal grill high direct heat zone at 500°F, plus a cooler side. Cast-iron skillet/grill pan medium-high until a droplet skitters.
- Sear & finish: Grill tenderloin over direct heat 2 min per quarter turn to develop deep char (8 min total). Move to cooler zone, cover, cook 2–3 min more until internal temp hits 140°F.
- Rest & slice: Tent loosely with foil; carryover brings temp to 145°F. Slice crosswise into 1-inch medallions, spoon juices on top, and serve.
Nutrition
Serving: 1serving | Calories: 265kcal | Protein: 33g | Fat: 14g
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