Grilled Chipotle Pork


2 chipotle chiles in adobo sauce
1/2 cup ketchup
1/3 cup HOLLAND HOUSE Red Wine Vinegar
1/3 cup packed brown sugar
1 Tbsp. ground cumin
1/2 tsp. salt
1/3 – 1/2 yellow onion, cut into chunks
3 large cloves garlic
1 whole pork tenderloin (approx 2 lbs.)


Combine all ingredients except pork in a blender container; cover and run until smooth.

Place pork in a non-metallic container or sealable plastic bag. Pour sauce over meat and turn to coat completely. Cover and refrigerate at least 10 hours or up to 24 hours.

Remove pork from sauce and preheat grill. Discard remaining sauce or boil sauce for at least 1 full minute to serve with pork.

Cook pork over indirect medium heat for 30-35 minutes, turning once, until internal temperature is 160°F. Slice pork to serve. 

Makes 6 servings. 


  • Canned chipotle chiles in adobo are available in the ethnic section of grocery stores or in Hispanic markets. Be sure to use any sauce that clings to the chiles.

  • Reduce cooking time if pork tenderloin is smaller than 2 lbs.


Per serving: 230 calories, 30g protein, 19g carb, 4g fat (1.5g sat. fat), 80mg chol, 520mg sodium, 0g fiber

Grilled Chipotle Pork
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