- 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.