Grilled Chipotle-Stuffed Pork Tenderloin
Serves: 4
Weldon Lockman
1 January 1970
Based on User reviews:
47
Spice
44
Sweetness
51
Sourness
28
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Prepare barbecue (medium heat)
2
Place tenderloins on work surface
3
Starting at 1 long side, cut each horizontally to within 1/2 inch of opposite side
4
Open like book and sprinkle with salt
5
Spread 1 tablespoon chopped chiles down center of each tenderloin
6
Close tenderloins, pressing to adhere, and sprinkle with salt
7
Whisk yogurt, 1 tablespoon oil, cumin, and 1 tablespoon adobo sauce in small bowl to blend
8
Transfer tenderloins to plate and brush each heavily with some yogurt sauce
9
Set tenderloins aside 15 minutes
10
Brush grill rack with oil
11
Grill tenderloins, brushing occasionally with remaining yogurt sauce, until just cooked through and thermometer inserted into thickest part of meat registers 145°F, about 10 minutes per side
12
Transfer tenderloins to platter
13
Let stand 5 minutes, then cut crosswise into 1/2-inch-thick slices
14
Serve tenderloins with guacamole
15
Prepare barbecue (medium heat)
16
Place tenderloins on work surface
17
Starting at 1 long side, cut each horizontally to within 1/2 inch of opposite side
18
Open like book and sprinkle with salt
19
Spread 1 tablespoon chopped chiles down center of each tenderloin
20
Close tenderloins, pressing to adhere, and sprinkle with salt
21
Whisk yogurt, 1 tablespoon oil, cumin, and 1 tablespoon adobo sauce in small bowl to blend
22
Transfer tenderloins to plate and brush each heavily with some yogurt sauce
23
Set tenderloins aside 15 minutes
24
Brush grill rack with oil
25
Grill tenderloins, brushing occasionally with remaining yogurt sauce, until just cooked through and thermometer inserted into thickest part of meat registers 145°F, about 10 minutes per side
26
Transfer tenderloins to platter
27
Let stand 5 minutes, then cut crosswise into 1/2-inch-thick slices
28
Serve tenderloins with guacamole