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Chipotle, Beer, and Lime Roasted Pork Tenderloin

Chipotle, Beer, and Lime Roasted Pork Tenderloin

Spiderwoman77

"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

3 h 40 m servings 186 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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).

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 21
  1. 26 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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...

Most helpful
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Least positive
Newest

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...

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 ...

After reading the other reviews.. I adjusted this recipe by doing the following. I blended 4 peppers ( from 1 can) 1/4 cup of the chipotle juice, 4 table spoons honey, doubled up on the worceste...

I can't believe all these people confused the recipe to read 3 cans of peppers - it plainly says 3 canned, which means they come in a can instead of a jar. The writer of the recipe could have s...

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 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.

Flavor was awesome. However, time needs to be adjusted. I cooked mine at 350 for an hour and a half and it was overlooked. I turned it over at 45 minutes and continuously basted it in the juices...

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...

I made this almost exactly as the recipe calls for; I did allow it to marinate for an extra hour. Unfortunately, the marinade neither penetrated nor coated the tenderloin. There really was no ...

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