Chipotle Pork Tenderloin Image

Chipotle Pork Tenderloin

Mary's Kitchen Crush - "Muscle Meal"

Prep Time
Cook Time


  • 3 tablespoons (45ml) maple syrup
  • 3 tablespoons (25g) finely chopped oregano
  • 2 chipotles in adobo
  • 2 tablespoons (30ml) adobo
  • 2 cloves garlic, roughly chopped
  • 1 lime, zested and juiced
  • 1 tablespoon (15ml) apple cider vinegar
  • 1 teaspoon (4g) ground cumin
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • One 600–700g pork tenderloin, silver skin removed
  • 1 tablespoon (15ml) canola oil
  • 8 corn tortillas


  1. Pulse together maple syrup, oregano, chipotles, adobo, garlic, lime zest and juice, vinegar and cumin in a small food processor. Season with salt and pepper.
  2. Reserve 2 tbsp of mixture and set aside.
  3. Brush remaining mixture over the pork, place on plate, cover with plastic wrap and refrigerate for 2 to 6 hours.
  4. Remove pork from fridge and bring to room temperature, about 30 min.
  5. Heat oven to 375F (190C).
  6. Heat oil in an oven-proof or cast-iron skillet over medium-high heat.
  7. Add tenderloin and cook until brown on all sides, about 4 to 6 minutes.
  8. Place pan in oven and continue to cook until desired doneness is reached (between 140-160F, 60-70C), around 12 to 18 minutes.
  9. Remove pork from oven, transfer to a cutting surface, brush with remaining mixture and tent with tinfoil. Rest for 10 minutes before slicing very thinly for tacos.
  10. Warm tortillas according to package directions and serve with pork.