Chipotle Citrus Marinated Pork

The Bachelor Kitchen's Chef Chris Hill made Chipotle Citrus Marinated Pork Tenderloin.

Ingredients:

Chipotle-Citrus Marinade/Glaze/Vinaigrette
2 Chipotles in Adobo
1/3 Cup Extra Virgin Olive Oil
2 Garlic Cloves
¼ cup Orange Juice
¼ cup pineapple Juice
Juice of 1 Lime
1 tsp Dark Chili Powder
1 tsp. Dried Oregano
½ tsp Ground Cumin
½ tsp Onion Powder
Salt and Fresh ground pepper

Pork Tenderloin
1 Pork Tenderloin, 1 lb.
½ tsp Dark Chili Powder
½ tsp Cumin
½ tsp Dried Oregano
Salt, Pepper

Quinoa Salad with Grilled Corn, Avocado and Mango
2 Cups Quinoa
1 Qt. Chicken Broth or Water
2 Cups Corn
½ Mango, diced
1 Avocado, diced
¼ cup Cilantro

Directions:

Chipotle-Citrus Marinade/Glaze/VinaigretteCombine Combine in a Food Processor. Divide mixture into 3 portions – 1 for marinade ( up to 8 hours), 1 for vinaigrette for Quinoa Salad, and one for Glaze. For Glaze, just add ¼ cup honey or agave nectar.


Pork Tenderloin
Preheat oven to 400 degrees. Pat Pork dry, and season evenly . Cook over medium-high heat by searing both sides for 2 minutes, then place in an oven. Cook for 12-15 minutes or until internal thermometer reads 140-142 degrees
Remove from pan, allow a few minutes to rest then slice.

Quinoa Salad with Grilled Corn, Avocado and Mango
In 2 Qt. pot, begin to heat broth/water and Quinoa and bring to boil. Once to a rolling boil, reduce to a simmer and cover, stirring every so often. Cook for 12-15 minutes, until water has evaporated and chill. Combine with other components, and toss with vinaigrette upon serving.

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