Yields: 2 -3 servings, depending on hunger levels
Ingredients
- 2 chipotles canned in adobo minced
- 1 teaspoon adobo sauce from the chipotle can
- 2 garlic cloves grated or finely minced
- ½ cup fresh squeezed orange juice
- Juice of 1 lime
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon honey
- 1 pound pork tenderloin trimmed of excess fat
- 1 tablespoon extra virgin olive oil
For the Mango-Avocado Salsa:
- 1 mango diced small
- 1 avocado diced small
- 1/3 cup minced red onion about half a small red onion
- Juice of 1 large lime
- 1 tablespoon finely chopped cilantro leaves
- Pinch of cayenne pepper
- Kosher salt
Instructions
- In a small bowl whisk the chipotles, adobo sauce, garlic, orange and lime juices, soy sauce and honey.
- Place the pork tenderloin in a large Ziploc bag and pour in half the marinade. (Set the remaining marinade aside.) Seal the bag, removing as much air as possible, and gently squish the meat around so that all sides are coated in marinade. Let the pork marinate at room temperature for 30 minutes.
- Meanwhile, whip up the Mango-Avocado Salsa. In a medium mixing bowl, gently combine all the ingredients for the salsa. (I recommend using a fork for this, dudes. Try not to mash the avocado!) Season with salt to taste. Cover tightly with plastic wrap and refrigerate until ready to serve.
- Pre-heat the oven to 350 degrees.
- Remove the pork from the Ziploc and pat the meat dry with paper towels. Heat the olive oil in a large ovenproof skillet over medium-high heat. When hot, add the tenderloin to the skillet and brown the meat on all sides. (This should take 5-6 minutes.)
- Carefully transfer the skillet to the oven and cook for 10 minutes. Remove the skillet from the oven and spoon the reserved marinade over the pork. Return the skillet to the oven and cook for 10 minutes more or until the meat registers 148-150 degrees on an instant-read thermometer. (That’s 20 minutes total, dudes.)
- Transfer the tenderloin to a cutting board and cover it loosely with aluminum foil. Let the meat rest for 10 minutes to allow the juices to redistribute. Spoon the pan juices/thickened marinade from the pan into a small bowl.
- To serve, slice the tenderloin crosswise into roughly ½-inch pieces. Serve alongside mango-avocado salsa. Drizzle with the pan juices if you like.