Ingredients Jump to Instructions ↓

  1. 1/2 cup canola oil

  2. 2 tbsp. chili powder

  3. 1 tbsp. minced, canned, chipotle chili in adobo

  4. 1/4 cup lime juice

  5. 2 tbsp. sugar

  6. 2 tbsp. Dijon mustard

  7. 680 g pork tenderloin

Instructions Jump to Ingredients ↑

  1. Combine canola oil, chili powder and chipotle in a small saucepan. Bring to a simmer over medium low heat, stirring occasionally. Pour the oil mixture into a large bowl. Add the pork to the bowl and turn to coat. Cover bowl and let pork stand 30 minutes.

  2. Preheat broiler. Remove the pork from the marinade and transfer to a rack. Place the rack in a broiler proof pan. Broil pork 8 minutes. Turn pork over and broil an additional 8 to 10 minutes until pork reaches 155 degrees. Transfer pork to a cutting board and tent loosely with foil. Let pork stand 5 minutes. Meanwhile, pour remaining marinade into a small saucepan and heat to a simmer. Slice pork and serve with sauce.


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