Chipotle-Citrus Marinade/Glaze/Vinaigrette
2 Chipotles in Adobo
1/3 Cup Extra Virgin Olive Oil
2 Garlic Cloves
¼ cup Orange Juice
¼ cup pineapple Juice
Juice of 1 Lime
1 tsp Dark Chili Powder
1 tsp. Dried Oregano
½ tsp Ground Cumin
½ tsp Onion Powder
Salt and Fresh ground pepper
Preparation:
Combine in Food Processor
Divide mixture into 3 portions – 1 for marinade ( up to 8 hours), 1 for vinaigrette for Quinoa Salad, and one for Glaze
For Glaze, just add ¼ cup honey or agave nectar
To Cook Pork Tenderloin
Ingredients:
1 Pork Tenderloin, 1 lb.
½ tsp Dark Chili Powder
½ tsp Cumin
½ tsp Dried Oregano
Salt, Pepper
Preparation:
Preheat oven to 400 degrees
Pat Pork dry, and season evenly
Cook over medium-high heat by searing one side for 2 minutes, flip, and place in oven
Cook for 12-15 minutes or until internal thermometer reads 140-142 degrees
Remove from pan, allow a few minutes to rest, and slice
