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Servings: 6

CHIPOTLE PORK TENDERLOIN AND MEXICAN RICE RECIPE

Prep Time:
25 mins
Cook Time:
35 mins
Total Time:
1 hr
Chipotle Pork Tenderloin And Mexican Rice Recipe With La Morena®
vivalamorena-Chipotle-Pork-Tenderloin-And-Mexican-Rice-Recipe
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Ingredients

FOR THE PORK:

  • 2 Chipotle chies in adobo
  • 2 tbsp adobo sauce
  • 3 garlic cloves — , pressed
  • 1/4 cup orange juice
  • juice from 1 lime
  • 1 tbsp apple cider vinegar
  • 1/2 tsp ground cumin
  • 1 tsp oregano
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1 1/2 lb pork tenderloin

FOR THE RICE:

  • 1 cup quick cooking brown rice
  • 2 tbsp vegetable oil
  • 1 garlic clove — , pressed
  • 1/2 small chopped onion
  • 1/2 cup tomato sauce
  • 1/2 tbsp ground cumin
  • salt to taste
  • 1 tbsp chopped cilantro
  • 2 cups chicken broth

Instructions

FOR THE PORK TENDERLOIN:

  1. In a small saucepan combine all ingredients for the marinade. Bring to a boil and cook over medium heat for 5 minutes.
  2. Transfer marinade to a blender and puree until smooth.
  3. Place pork tenderloin in a zip lock bag and pour the marinade on top. Make sure the meat is evenly coated in marinade. Refrigerate for 2 hours.
  4. Preheat a gas grill to medium-high heat.
  5. Cook meat for about 4 minutes per side (4 sides), until cooked through.
  6. Let it stand for 5 minutes, before slicing and serving.

FOR THE RICE:

  1. In a large saucepan, heat oil and add onion and garlic. Cook for 2 minutes, then add rice. Cook the rice for 2 minutes, stirring frequently, making sure it does not burn.
  2. Add cumin, tomato sauce and chicken stock. Bring to a boil. Reduce heat to medium and cover.
  3. Cook for 10-15 minutes, until rice is cooked.
  4. Fluff with fork. Season with salt. Add fresh cilantro on top.
Course: Main Course
Cuisine: Mexican

Nutrition Information

Calories: 269, Fat: 10g, Saturated Fat: 5g, Cholesterol: 73mg, Sodium: 1684mg, Potassium: 636mg, Carbohydrates: 17g, Sugar: 2g, Protein: 25g, Vitamin A: 120%, Vitamin C: 13.7%, Calcium: 37%, Iron: 3.1%