Grilled Chipotle Tenderloin Recipe

Pork tenderloin: A lean and tender cut of pork that cooks quickly and evenly on the grill.

Chipotle powder: Adds a smoky and spicy flavor to the dish, made from dried and ground chipotle peppers.

Garlic powder: Provides a rich, savory taste that complements the chipotle powder.

Onion powder: Adds a subtle sweetness and depth of flavor to the spice rub.

Salt: Enhances the overall flavor of the dish and helps to tenderize the pork tenderloin.

Black pepper: Adds a hint of heat and balances the other spices.

Olive oil: Helps the spice rub adhere to the pork tenderloin and keeps it moist during grilling.

When preparing the pork tenderloin, ensure it is trimmed of any excess fat or silver skin. This will help the spice rub adhere better and allow for more even cooking. Additionally, using a meat thermometer is crucial to avoid overcooking; aim for an internal temperature of 145°F (63°C) for perfectly juicy and tender results. Letting the meat rest for 5 minutes after grilling allows the juices to redistribute, ensuring each slice is flavorful and moist.

• pork tenderloin - Substitute with chicken breast: Chicken breast is a lean protein that can absorb flavors well, similar to pork tenderloin.

• chipotle powder - Substitute with smoked paprika: Smoked paprika provides a similar smoky flavor, though it is milder in heat compared to chipotle powder.

• garlic powder - Substitute with fresh garlic: Fresh garlic offers a more robust and aromatic flavor, though you may need to use a bit more to match the intensity of garlic powder.

• onion powder - Substitute with finely chopped onions: Finely chopped onions can provide a similar flavor profile, though they will add a bit of texture to the dish.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami, enhancing the overall taste of the dish.

• black pepper - Substitute with white pepper: White pepper has a similar heat profile but offers a slightly different, more earthy flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for grilling.

• Allow the pork tenderloin to cool completely before storing. This helps prevent condensation, which can lead to sogginess.
• Wrap the cooled tenderloin tightly in aluminum foil or plastic wrap to maintain its moisture and flavor.
• Place the wrapped tenderloin in an airtight container or a resealable plastic bag. This will help keep out any unwanted odors from other foods in the refrigerator.
• Store the tenderloin in the refrigerator for up to 3-4 days. For longer storage, consider freezing.
• To freeze, first wrap the tenderloin in plastic wrap, then in aluminum foil to prevent freezer burn.
• Label the package with the date to keep track of its freshness.
• Place the wrapped tenderloin in a freezer-safe bag or container. This double-layer protection ensures the best quality.
• Freeze for up to 3 months. Beyond this period, the tenderloin may lose its optimal flavor and texture.
• When ready to use, thaw the tenderloin in the refrigerator overnight. This slow thawing process helps maintain its juicy texture.
• Reheat the tenderloin gently in the oven at 300°F (150°C) until warmed through, or slice and reheat in a skillet over medium heat. Avoid overheating to prevent drying out.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the pork tenderloin slices in an oven-safe dish.
  3. Add a splash of chicken broth or apple juice to keep the meat moist.
  4. Cover the dish with aluminum foil.
  5. Heat for about 10-15 minutes or until warmed through.

• Stovetop Method:

  1. Slice the pork tenderloin into thin pieces.
  2. Heat a skillet over medium heat and add a bit of olive oil.
  3. Place the slices in the skillet and cook for 2-3 minutes on each side, or until heated through.
  4. Optionally, add a splash of chicken broth or apple juice to keep the meat moist.

• Microwave Method:

  1. Slice the pork tenderloin into thin pieces.
  2. Place the slices on a microwave-safe plate.
  3. Cover with a damp paper towel to retain moisture.
  4. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the pork tenderloin slices in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 30 minutes.
  4. Remove from the bag and serve immediately.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the pork tenderloin slices in the air fryer basket.
  3. Heat for 3-5 minutes, shaking the basket halfway through to ensure even heating.

• Grill: Used to cook the pork tenderloin to perfection, providing that smoky, charred flavor.

• Small bowl: Ideal for mixing together the chipotle powder, garlic powder, onion powder, salt, and black pepper.

• Tongs: Essential for turning the tenderloin on the grill to ensure even cooking.

• Meat thermometer: Crucial for checking that the internal temperature of the pork reaches 145°F (63°C).

• Basting brush: Useful for applying olive oil evenly over the pork tenderloin.

• Cutting board: Needed for slicing the tenderloin after it has rested.

• Knife: Used to slice the tenderloin into serving pieces after it has rested.

Pre-mix the spices: Combine the chipotle powder, garlic powder, onion powder, salt, and black pepper in advance and store in an airtight container.

Marinate overnight: Rub the pork tenderloin with olive oil and the spice mixture the night before to enhance flavor and save time.

Use a meat thermometer: This ensures the tenderloin reaches the perfect internal temperature of 145°F (63°C) without overcooking.

Preheat the grill: Make sure your grill is at medium-high heat before you start cooking to reduce waiting time.