CHIPOTLE-RUBBED PORK TENDERLOINS
861 REVIEWS HANDS-ON 15 min TOTAL 35 min SERVES 6 SUBMITTED BY kramnodrog 2 tablespoons packed brown sugar 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons ground chipotle
¾ teaspoon salt
2 (¾- to 1-pound) pork tenderloins
1. Combine brown sugar, garlic powder, onion powder, chipotle chile, and salt in a large zip-top plastic bag. Add pork, seal bag, and shake to coat evenly. Chill 10 to 15 minutes.
2. Prepare an outdoor grill for indirect cooking, lighting burners or banking lit coals on one side and setting a drip pan beneath unlit side. Heat to mediumhigh heat (375°F to 450°F) and lightly oil grate on unlit side. Set pork on unlit side, cover grill, and cook pork until a meat thermometer inserted in centers registers 145°F, 30 to 35 minutes. 3.Transfer to a platter and let stand
5 to 10 minutes before slicing.
Serve with a green salad and grilled clementine halves. PER 4-OUNCE SERVING: 182 CAL; 3g FAT (0.1g SAT); 32g PRO; 4.7g CARB; 0.5g FIBER; 390mg SODIUM; 3g SUGARS