Chipolte Marmalade Grilled Pork Tenderloin

  • 75 mins
  • 7 ingredients


  • 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.

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