Yes, this is the best pork tenderloin in the west...north, east or south. At least that's my humble opinion. I fixed this over Memorial Day weekend, when we were supposed to be camping, but didn't.
That's a long story involving a tribe of brown widow's happily keeping house in the undercarriage of our camper trailer. I know...believe me, no one could be more grossed out, or terrified, by this unexpected turn of events than myself. I'm terrifically phobic when it comes to spiders. Who's even heard of brown widows, anyway? But...there it is. However, all has been made right in my world since my new pest guy, Adam (Adam's Pest Control) did a little fumigating, round these parts. Adam is my new hero; slayer of spiders and all other manner of creepy crawlies. Problem solved.
Enough of the disgusting stuff and on to the delightful stuff:
Chipotle, Beer and Lime Roasted Pork Tenderloin
1 12oz can beer
2 limes, juiced
1 can chipotle peppers in adobo sauce, sliced
6 cloves garlic, sliced (I used 1/2 clove of sliced elephant garlic)
1 T olive oil
1 t Worcestershire sauce
2 12oz pork tenderloins
Stir beer, lime juice, chipotle peppers, olive oil, garlic, pepper and Worcestershire sauce together in a roasting pan, add tenderloins, spoon sauce over all and allow to marinate for at least 1 hour. Preheat oven to 350 degrees. Cover pan and roast for 3 hours. Remove from pan, slice and pull apart with fork. Serve over rice or in tortillas with chopped cilantro, chopped tomatoes, thinly sliced onions and chopped avocado.
Ok, now...this is a little bit spicy. Not in a bad way, and not super spicy, but just to warn you, if you're not into spicy foods. But, if you can tolerate a little bit of good heat...you're going to thank me for passing this recipe on to you! It's super easy and quick to make and absolutely delicious. You're menfolk (and all your other kinfolk) will thank me, as well.
I can't claim this recipe as my own but I did modify it a tiny bit from the original. And, I can't give very good credit because I got it from allrecipes.com where someone called Spiderwoman77 (I just realize how ironically that fits in with my whole story, here) posted it.
Thank you, Spiderwoman77...your fabulous recipe is the only thing about spiders that I have ever liked, or ever will like.