1 canned chipotle chile in adobo
1 teaspoon adobo sauce (see Ingredient Note)
1 clove garlic, minced
1/2 cup orange juice
3 tablespoons lime juice
1 tablespoon red-wine vinegar
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
8 ounces pork tenderloin (see Kitchen Tip), trimmed of fat

-Cooking Directions

Combine chipotle and sauce, garlic, orange juice, lime juice, vinegar,
oregano, cumin, salt and pepper in a blender or mini food processor;
blend or process until the chipotle is chopped and the mixture is relatively smooth.
Pour into a sealable plastic bag, add pork and seal, squeezing out any excess air from the bag.
Turn to coat with the marinade. Refrigerate at least 1 hour and up to 8 hours.

Preheat grill to high or heat a large indoor grill pan over high heat.
Remove the pork from the marinade (discard marinade).
Grill the pork, turning occasionally, until an instant-read thermometer inserted
diagonally into the center of the meat registers 145 degrees F, 12 to 15 minutes.
Transfer the pork to a cutting board and let rest for 5 minutes before slicing.

Yield: 2 servings