Best Grilled Orange Chipotle Pork Recipes

PORK TENDERLOIN WITH ORANGE-CHIPOTLE SAUCE

Steps:

• Divide pork between 2 resealable plastic bags.
• Pour 1 cup orange juice and 1 teaspoon salt into each bag and seal.
• Turn to coat.
• Chill at least 3 hours, turning often.
• Melt butter in large saucepan over medium-high heat.
• Add shallots; saute until soft but not browned, about 2 minutes.
• Add wine; boil until reduced to glaze, about 10 minutes.
• Add 4 cups orange juice and broth; boil until reduced to 1 3/4 cups, about 45 minutes. (Can be prepared a day in advance and stored in refrigerator.).
• Prepare barbecue (medium-high heat).
• Drain pork; pat dry.
• Grill to desired doneness, turning often, about 18 minutes for medium.
• Transfer to work surface; tent with foil and let stand for 5 minutes.
• Meanwhile, bring sauce to simmer, mix in cilantro, chives and chipotle chiles.
• Slice pork.
• Serve with sauce.

CHIPOTLE ORANGE GLAZED PORK CHOPS

Steps:

• In a small bowl combine the maple syrup, orange juice concentrate and chipotle.
• Preheat grill pan. Sprinkle both sides of the chops with salt. Brush 1 side of chops generously with glaze. Place on grill pan glaze side down. Brush other side with glaze. Cook 3 to 4 minutes per side over medium-high heat.

GRILLED CHIPOTLE TENDERLOIN

Steps:

• 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).