Chipotle, Beer, and Lime Roasted Pork Tenderloin Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: 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.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

Reviewed: May 9, 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
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

Reviewed: 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!!
Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

Reviewed: Mar. 2, 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!!!
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

Reviewed: Feb. 2, 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.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

Photo by superhotmama
Reviewed: 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!
Was this review helpful? [ YES ]
7 users found this review helpful


 
ADVERTISEMENT
Go Pro!

In Season

Healthy and Delicious
Healthy and Delicious

New for spring! Good-for-you food you’ll love to eat.

Mexican Food Fiesta
Mexican Food Fiesta

Go mild or go wild with Cinco de Mayo Recipes!

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Chipotle Crusted Pork Tenderloin

See how to make a simple, sweet-and-spicy rub for grilled pork tenderloin.

Roasted Pork Tenderloin with Fresh Plum Sauce

Pork tenderloin roasted with firm fresh plums and caramelized onions.

Marinated Pork Tenderloin

See how to make a slightly sweet marinade for moist and tender grilled pork.

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States