"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." — Spiderwoman77
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1 (12 ounce) can
canned chipotle peppers in adobo sauce, sliced
2 (12 ounce)
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!
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!!
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!!!
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.
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
* Percent Daily Values are based on a 2,000 calorie diet.
Chipotle, Beer, and Lime Roasted Pork Tenderloin
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 60
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