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4 each Chipotle Chili Pepper
12 clove Garlic
3 each Shallot -- peeled
1 tbs. Allspice
5 each Clove -- slightly beaten
1/2 cup Malt Vinegar
1/2 cup Orange Juice
1/4 cup Lime Juice
1/4 cup Brown Sugar
1 tsp. Black Pepper
1 1/2 cup Olive Oil
2 each Pork Tenderloin
If using dried Chipotle, cover with hot water and allow to sit for 15 minutes to soften. Remove the stems. Place all ingredients except the olive oil and the tenderloins in a blender or food processor and puree, slowly drizzling in the oil. Marinate the meat in this mixture for at least an hour. Grill the tenderloins over medium-high heat or bake in a 400F oven for about 8 minutes, turning every 2 minutes. Slice the tenderloins into 1/2 inch pieces and serve with black beans, rice, salsa, and tortillas.
12 clove Garlic
3 each Shallot -- peeled
1 tbs. Allspice
5 each Clove -- slightly beaten
1/2 cup Malt Vinegar
1/2 cup Orange Juice
1/4 cup Lime Juice
1/4 cup Brown Sugar
1 tsp. Black Pepper
1 1/2 cup Olive Oil
2 each Pork Tenderloin
If using dried Chipotle, cover with hot water and allow to sit for 15 minutes to soften. Remove the stems. Place all ingredients except the olive oil and the tenderloins in a blender or food processor and puree, slowly drizzling in the oil. Marinate the meat in this mixture for at least an hour. Grill the tenderloins over medium-high heat or bake in a 400F oven for about 8 minutes, turning every 2 minutes. Slice the tenderloins into 1/2 inch pieces and serve with black beans, rice, salsa, and tortillas.
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