Looking for a quick, but healthy meal you can throw on the grill? Look no further.
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The savory, sweet coating for this tenderloin, with the kick of chipotle chiles, adds a rich flavor to the already succulent grilled pork. Add a side dish of our Sweet Potato Mousse, and dinner is ready!
Canola oil for brushing the grill
3 canned chipotle chiles in adobo sauce plus 1 tablespoon sauce
3 tablespoons orange blossom honey
1 tablespoon Dijon mustard
2 garlic cloves, peeled
1 pork tenderloin, all fat removed (1 to 1 ¼ pounds)
Freshly ground pepper
4 orange wedges
- Preheat the grill to high. Lightly brush the grill rack with oil.
- Put the chiles and sauce, honey, orange juice, mustard and garlic in a food processor or blender and process until smooth. Sprinkle the pork with pepper to taste and brush the chile-honey mixture over all sides.
- Place the tenderloin on the grill and cook for 20 to 25 minutes, until an instant meat thermometer inserted in the center reaches 150ºF. Transfer the pork to a carving board and let rest for 5 minutes. Cut the pork on the diagonal into thin slices. If desired, serve with orange wedges to squeeze over the meat.
Makes 4 servings
200 calories (18% calories from fat)
4 g total fat (1.5 g saturated fat)
24 g protein
16 g carbohydrate
0 g dietary fiber
75 mg cholesterol
135 mg sodium
475 mg potassium
Source: Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook (© 2007 Broadway Books)