1 pkg pork tenderloins (two come in a package)
2-4 Chipotle peppers in Adobo sauce, mashed
½ cup Flying Olive Chipotle Extra Virgin Olive Oil
½ cup Flying Olive Pineapple Balsamic Vinegar
2 tsp garlic powder
2 tsp chili powder (if you like spicy, this can be a spicy chili powder)
2 tsp smoked paprika
Wash and pat dry the tenderloins. Remove the silver skin and any extra fat. Place in a zip-lock bag.
Mix the remaining ingredients together. Pour over the tenderloins. Zip the bag closed and flip a few times until the tenderloins are well coated. Place in the refrigerator for 2 hours up to 24 hours, flipping the bag a few times, if you can.
A few minutes before you are ready to cook the tenderloins, turn the grill on to high. Drain the tenderloins. When the grill is hot, sear for 5 minutes on the first side. Turn the grill down to medium. Turn the tenderloins over and sear the next side for 5 minutes. If your tenderloins are thin, you may want to check for doneness. If they are thicker, sear the last side for 5 minutes and then check for doneness. Tenderloins get very dry when overcooked.
Take off the heat and place under a foil tent for 10 minutes. Cut on the diagonal and serve. Especially good with Avocado Chipotle Dressing or Dipping Sauce.
Submitted by Barb L.