Chipotle, Beer, and Lime Roasted Pork Tenderloin

Chipotle, Beer, and Lime Roasted Pork Tenderloin

6
Spiderwoman77 0

"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
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Original recipe yields 6 servings

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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

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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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  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).

Reviews

6
  1. 7 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...

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 ...

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...

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.

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...

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