Angry Pork Tenderloin
- 2 lbs pork tenderloin, trim of excess fat and silverskin
- 2/3 cup fresh orange juice
- 1/2 cup extra virgin olive oil
- 3 tablespoons malt vinegar
- 3 tablespoons fresh lime juice
- 1 tablespoon dark brown sugar
- 1 tablespoon honey
- 2 chipotle chiles in adobo, plus 1 tsp sauce
- 1 shallot, coarsley chopped
- 2 garlic cloves
- 2 teaspoons allspice berries (or 1/2 tsp ground)
- 2 whole cloves (or 1/4 tsp ground)
- salt and pepper
- In a nonreactive skillet, boil the orange juice over medium heat until reduced by half, about 5 minutes. Set aside.
- Combine all ingredients, except pork, in a blender or food processor. Add in the orange juice and puree until smooth. Season to taste with addital salt, pepper, or adobo if needed.
- Marinate tenderloins in one third of mixture for one hour at room temperature. Set aside remaining sauce for finished dish.
- Preheat a grill to medium high, or an oven to 400u0b0F.
- Grill, or bake, tenderloins, turning every couple minutesuntil cooked to your liking. About 8-10 minutes on the grill, or 20-30 minutes in the oven, for medium.
- Let rest for 10 minutes before slicing into 1/2 inch medallions.
pork tenderloin, orange juice, extra virgin olive oil, malt vinegar, lime juice, brown sugar, honey, chiles, shallot, garlic, allspice berries, ground, salt
Taken from www.food.com/recipe/angry-pork-tenderloin-374969 (may not work)