can (7 oz) chipotle peppers in their adobo sauce
tablespoon fresh lime juice
(1.3 lb) pork tenderloin
cups fingerling potatoes, cut into a small dice
tablespoon extra-virgin olive oil
pinch coarse salt and freshly ground pepper
In a small food processor, combine the chipotle peppers, their adobo sauce, brown sugar, ketchup and lime juice. Process until smooth.
Place the tenderloin in a large sealable plastic bag or bowl and pour the marinade over it. (The marinade makes enough for 2 tenderloins. You can freeze half of it for later use if you want.)
Cover the bowl and marinate in the refrigerator overnight.
Heat an indoor or outdoor grill over medium. Add the tenderloin and grill until cooked through, rotating the meat every 7 minutes to get grill marks, about 45 minutes total. Remove from grill, cover and let rest 10 minutes.
In the meantime, heat the oil in a medium skillet over medium-high. Add the diced potatoes and saute until crisp on the outside and soft on the inside, about 20 minutes. Season with salt and pepper.
Serve the pork tenderloin with the potatoes and a nice green salad!
More About This Recipe
- Well, shiver me tenderloin.Can you believe summer starts in like 25 seconds? You know what this means, don't you? You know what you have to do, right? You know what has to happen, I'm sure? You know where I'm going with this, yes? Just get to it, for the love, before you break your hand punching something?Okay already.GRILL YOUR FACE OFF. Come on baby light that FIY-YA. The blaze of glory! And it BURNS BURNS BURN, the ring of fire! Burn it up! Grill, baby, grill!AND I can chill.Basically, I have this rad to the bone chipotle marinade that you need to try before any more time passes. It's HOT, but it's not going to melt your head off because a lot of the heat grills away. I'm not sure what that means, BUT it's unbelievably dulishush and you can use it on pork, chicken, steak, even shrimp! But not your face. You can put egg whites on your face, but not this marinade.Oh my stars, the taste. Look at that color. Those grill marks. You can either slice it up (which I forgot to photograph because I'd passed out just looking at it) or shove the entire thing right into your mouth. You know what you want to do.