- Serves 6-8.
- 2 pork tenderloins, about 1 lb. each
- 3 Tablespoons chipotle chilies, finely chopped
- 1/3 cup plain yogurt
- 2 Tablespoons adobo sauce
- 3 cloves garlic, minced
- 1 Tablespoon olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Place tenderloins in shallow dish. Make a slit down the middle of each one without cutting through it. Season with salt and black pepper and fill each tenderloin with chopped chipotles. Press tenderloins so that chilies won’t slide out, and season outside with salt and black pepper; set aside.
Mix remaining ingredients in medium bowl until well-combined. Pour mixture over tenderloins and allow to stand for 15-20 minutes. Preheat grill for medium-high heat. Place tenderloins on oiled grill rack and allow to cook for 10-12 minutes per side. Baste occasionally with sauce. Once internal temperature reaches 150°, remove and allow to stand for five minutes before carving.