The Best Pork Tenderloin In The World

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

black pepper

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.

Comments

[Sabrina]

LMBO. I have to laugh. My husband liked it a lot, but actually drank over 1/2 gal of milk with it. Then said I'm trying to kill him. LOL. Wasn't that spicy to me. He's just a wuss. Will make again. It for us tough people. Enjoy!

[Alice]

Mmmm, sounds yummy! Thanks for sharing the recipe.

As for spiders, I'm to creeped out by them that when there are pictures of them online or anywhere I cover my eyes. We get those huge hairy wolf spiders from the field just before a rain. Ughhhhh, creepy!

[JP Beth]

Deryn, your pork tenderloin recipe sounds fabulous. I bet it would be great made in a crock pot too and served on toasted buns with coleslaw as pulled pork sandwiches.

[Cindy Leaf]

Hi,

I actually came from Pinterest to look at your jewelry, but when I saw your recipe I think I will try that. I don't like to cook and I am not very good at it (I am 52, so there is really no hope at this point), bu this looked so easy and I love a good pork roast. Now I will go and admire your beautiful jewelry!!

Cindy Leaf

[Angie Platten]

This sounds yummy! Who makes the canned chipotle peppers in adobe sauce? Don't think I've seen anything like that.

[Lynda]

I love all things pork and this recipe sounds so yummy. May I have your permission to save it to my Pinterest board of recipes? It's how I've been cataloging recipes lately.

[Sharon Misuraco]

Deryn, that recipe sounds awesome! And the photo will have everyone drooling! And, you are hereby invited to join my arachnophobia club, eeeek!