• 1 pork tenderloin

  • 1 or 2 chipotle chiles canned in adobo sauce, minced

  • 3 cloves garlic, minced

  • 1/2 cup orange juice

  • 3 tablespoons lime juice

  • 1 teaspoon dried oregano

  • 1 tablespoon sherry wine vinegar

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon black pepper

 

Trim the tenderloin and put into a large, heavy duty plastic bag

Stir together the remaining ingredients for the marinade.  Pour into the bag, seal and chill overnight or at least 4 hours.

Roast in a 450 oven or on a hot grill until internal temperature is 150 º F.