2 lb pork tenderloins
1/2 cup honey
1/4 cup brown sugar
1 Tbs red wine vinegar
1 chipotle pepper in adobo sauce, seedless
1 tsp chili powder
1 tsp paprika
1 tsp garlic powder
1 tsp salt
Preparation
Make sure pork is skinless.
Place all ingredients- besides tenderloins- in a food processor and pulse until chipotle pepper is blended and all ingredients are evenly combined.
Pour mixture into a large gallon Ziploc bag.
Place pork tenderloins into a Ziploc bag and seal. Make sure marinade evenly coats the meat.
Let pork rest in the marinade bag in the fridge for at least 3 hours., turning over halfway.
Take it out of the fridge 30 minutes prior to grilling.
Remove pork from marinade and place on a hot grill.
Turn pork over every 5 minutes to prevent burning, cook until internal temperature reaches 145F.
Place cooked pork on a plate and tent with aluminum foil for 10 minutes. Serve immediately.
