Chipolte Marmalade Grilled Pork Tenderloin

Chipolte Marmalade Grilled Pork Tenderloin


2 pork tenderloins, about 1 lb each
1 cup orange marmalade
3 canned chipoltes with adobo
2 tbs sesame oil
2 tbs sesame seeds
2 cups fruit wood chips, soaked in water for 45 minutes
kosher salt and black pepper to taste
This pork tenderloin is marinated in this sweet and smoky glaze, then cook over hot charcoal.

  • In a food processor add the marmalade, chipoltes and sesame oil and process until smooth.
  • Season the pork tenderloins all over with salt and pepper, then add to a shallow ¬†glass dish and pour the marinade over.
  • Marinate at room temperature for about 45 minutes.
  • In a small saute pan toast the sesame seeds for about 5 minutes, stirring frequently. Remove from heat.
  • Start a charcoal fire. When the coals are ashy and white sprinkle the wood chips over, and place the tenderloins on the grill.
  • Cover and grill for about 20-25 minutes, turning several times until cooked through.
  • Each time you turn the tenderloins, brush with remaining glaze.
  • To serve sprinkle with sesame seeds, then slice the tenderloins thinly across the grain.




50 min


25 min


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