GRILLED CHIPOTLE TENDERLOIN

Grilled Chipotle Tenderloin image

"For Easter, I served this recipe with au gratin potatoes and a green salad," notes Kelly Townsend of Syracuse, Nebraska. "If you prefer not to grill, you can bake the tenderloin in the oven."

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 17

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Ingredients

1/4 cup orange juice
1/4 cup reduced-sodium teriyaki sauce
2 tablespoons olive oil
1 tablespoon chipotle hot pepper sauce
2 teaspoons chili powder
2 teaspoons Worcestershire sauce
1 teaspoon garlic salt
1 teaspoon Dijon mustard
1 pork tenderloin (3/4 pound)
GLAZE:
2 tablespoons brown sugar
1-1/2 teaspoons cornstarch
1/2 cup orange juice
1/4 cup cold water
2 teaspoons reduced-sodium soy sauce
1 teaspoon chipotle hot pepper sauce
1/2 teaspoon chili powder

Steps:

In a large resealable plastic bag, combine the first eight ingredients; add pork. Seal bag and turn to coat; refrigerate for up to 2 hours. , For glaze, in a small saucepan, combine brown sugar and cornstarch. Gradually stir in the orange juice, water, soy sauce, hot pepper sauce and chili powder until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Drain pork, discarding marinade in bag. Grill pork, covered, over medium heat for 18-22 minutes or until a thermometer reads 145°, turning occasionally and brushing with glaze during the last 10 minutes. Let stand 5 minutes before slicing.

Nutrition Facts : Calories 285 calories, Fat 11g fat (3g saturated fat), Cholesterol 95mg cholesterol, Sodium 666mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges