Description
Perfect tenderloin featuring a spicy chipotle marinade, juicy peaches, and fresh lime for a sweet and smoky finish.
Ingredients
Scale
- 1 pork tenderloin (about 1½ lbs)
- 1 (3.75 oz) can chipotle chiles in adobo
- 1 small garlic clove
- 2 limes, divided use
- 1 tbsp olive oil, plus extra for brushing the peach and lime
- ½ tsp salt, plus more for seasoning
- 1 peach (about 8–9 oz)
Instructions
- Place the chipotle chiles with the adobo sauce and garlic clove in the bowl of a small food processor. Blend until you have a rough paste.
- Zest one of the limes and add it to the food processor along with the olive oil and salt. Pulse for a few seconds until everything is combined.
- Place the pork tenderloin in a casserole dish and coat it evenly with the marinade. Cover and refrigerate for 1–2 hours.
- Heat the barbecue to medium-high heat. While the grill is heating, remove the pork from the refrigerator and allow it to come to room temperature.
- Slice the peach into 8 wedges and cut the remaining lime into circles. Lightly brush both with olive oil and sprinkle with salt.
- Grill the peach wedges and lime slices until they have visible grill marks on both sides.
- Remove the fruit from the grill and place the pork tenderloin on the barbecue. Sear the pork on all sides and continue cooking until it reaches an internal temperature of 145–150°F.
- Allow the pork to rest for 3–5 minutes, then slice and serve with the juices, grilled peach, and lime.