Ingredients
4
4 servings
- •0.25 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
Instructions
- 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).
Nutritional Facts
Per 4 servings
- Calories: 185
- Carbohydrate: 16g
- Fat: 3g
- Fiber: 1g
- Protein: 23g
- Sugar: 13g
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