Chipotle, Beer, and Lime Roasted Pork Tenderloin Recipe -
Chipotle, Beer, and Lime Roasted Pork Tenderloin Recipe
  • READY IN 3+ hrs

Chipotle, Beer, and Lime Roasted Pork Tenderloin

Recipe by  

"Simple recipe with a few ingredients that is sure to be a crowd pleaser. It made a wonderful roast and the leftovers were turned into really tasty tacos with feta and pickled onions."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr 30 mins

    3 hrs 40 mins


  1. Stir beer, lime juice, chipotle peppers, garlic, olive oil, and Worcestershire sauce together in a bowl; let sit 1 hour.
  2. Place pork tenderloins in a baking dish; pour marinade over tenderloins. Refrigerate 1 hour.
  3. Preheat the oven to 375 degrees F (190 degrees C).
  4. Cook in preheated oven until pork is slightly pink in the center, about 90 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
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Reviews More Reviews

Most Helpful Positive Review
Aug 24, 2012

This sounded amazing, and I wish it had been. It was a very good flavor for marinade, but for some reason, it was still tough and even a bit dry. I will watch more closely next time as we may have overcooked. The leftovers with tacos sound awesome!

Most Helpful Critical Review
Mar 24, 2013

Don't be confused by the other review, or the directions. Use 3 chipotle peppers, not 3 cans of chipotle peppers. I also recommend making this in a crock pot or dutch oven at lower temp. Low and slow helps to moisten and keep it tender!!


7 Ratings

Mar 02, 2013

I tried this recipe and was disappointed. 3 cans of chipotles peppers were extremely hot( too hot to eat hot)! Unless you were to remove all seeds and that would have been an arduous task due to the sauce. I also questioned to myself the temp and time. 375 degrees for 90 minutes??? My pork tenderloins came out tough as tough can be . I was extremely disappointed. I would lower oven temp and time and change to 1 can of chipotle and 2 cans of mild chili's. Next time!!!

Feb 02, 2013

The directions are unclear. Do I cook the pork in the marinade or toss the liquid and roast in a roasing pan? I wish I had read this all the way through before.

Jul 30, 2013

I prepared the marinade per the recipe, and after tasting decided to add a couple eyeballed tablespoons each of honey mustard (to help emulsify the oil) and fresh cilantro. After marinating for about an hour, we grilled the tenderloins (indirect heat) rather than roasting. Heat from the chipotle was just right, but the flavor was only ok. I think the beer watered the marinade down too much. Will likely use this recipe again as a starting point for tweaking and experimenting.

May 09, 2013

All marinade with just the amount of spice to it. Would be hot for people who do not like or can't tolerate hot foods. Wendy


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  • Calories
  • 186 kcal
  • 9%
  • Carbohydrates
  • 6.1 g
  • 2%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 6.7 g
  • 10%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 21.1 g
  • 42%
  • Sodium
  • 88 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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