MARINATED PORK TENDERLOIN WITH HONEY, LIME AND CHIPOTLE

MARINATED PORK TENDERLOIN WITH HONEY, LIME AND CHIPOTLE image

Yield 4 people

Number Of Ingredients 13

½ cup orange juice, fresh squeezed
¼ cup lime juice, fresh squeezed
zest from 1 lime
¼ cup honey
2 tsp kosher salt
1 tsp garlic powder
1½ tsp ground cumin
2 tsp dried oregano
1 chipotle chile, chopped
1 Tbsp adobo sauce, from canned chipotles
1 (1-lb) pork tenderloin, trimmed of fat
1 Tbsp vegetable oil
cilantro, chopped, for garnish

Steps:

Put the orange juice, lime juice, zest, honey, salt, garlic powder, cumin, oregano, chipotles and adobo in a blender or large food processor, and pulse a few times to make sure it's well blended. Put the tenderloin in a large zip lock bag and pour in about half of the marinade. Make sure the pork is completely surrounded by marinade by removing as much air as possible from the bag, then put it in the fridge to marinate for at least 2 hours, up to 24. Put the remaining marinade in a sealed container in the fridge. Remove the tenderloin and reserved marinade about 30 minutes before you're ready to cook it and allow it to come to room temperature. Preheat the oven to 425°F (225°C). Heat the oil in a cast iron (or oven safe) skillet over medium high heat. Place the tenderloin in the skillet and sear on all sides; about 2 - 3 minutes per side, then place the skillet in the oven and continue to roast the tenderloin for about 15 more minutes. Remove the tenderloin from the skillet to a plate, and cover with a foil tent while you make the sauce. Put the skillet (with juices in it) back over a high flame, and pour in the reserved marinade. Stir and cook until the sauce thickens. After letting the tenderloin rest for about 10 minutes under the foil, place it on a cutting board and slice into medallions. Serve topped with the sauce and sprinkled with chopped cilantro.