Chipotle Citrus Marinated Pork Tenderloin

Gluten-FreeLow CarbChipotlePork Tenderloin

Pork tenderloin, marinated in orange juice, lemon juice, garlic, shallots, and chipotle chiles, then oven roasted.

Photography Credit: Elise Bauer

We picked this recipe up years ago in the Sacramento Bee, from an article about Bill Niman (formerly of Niman Ranch). They got the recipe from Gary Fuller of Laurier Cafe and Wine in Houston, Texas. The recipe cooks up quickly and is simply delicious.

Chipotle Citrus Pork Tenderloin

Chipotle Citrus Marinated Pork Tenderloin Recipe

  • Prep time: 5 minutes
  • Cook time: 35 minutes
  • Marinating time: 20 minutes
  • Yield: Serves 4


  • 2 pork tenderloins, about 1 pound each, halved crosswise
  • 1 cup orange juice
  • 6 tablespoons fresh lemon juice
  • 6 cloves garlic, smashed
  • 2 shallots, chopped
  • 2 dried chipotle chilies, crushed, or 1 Tbsp chipotle powder
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper
  • 3/4 cup chicken stock
  • 2 tablespoons chopped fresh cilantro


1 Prep and marinate tenderloins: Trim the tenderloins of any excess fat and silver skin. Set in a small nonreactive baking dish.

Combine the orange juice, lemon juice, garlic, shallots and chipotle chilies in a small bowl and stir well.

Pour over the tenderloins and let sit for 20 minutes at room temperature.

2 Preheat oven to 400°F.

3 Sear tenderloins on all sides: Heat the olive oil in a large, ovenproof skillet over medium-high heat. Remove the tenderloins from the marinade, reserving the marinade. Wipe the tenderloins dry with a paper towel and season with salt and pepper.

Add to the skillet and cook, turning as needed, for 4 to 5 minutes, until evenly browned.

Transfer to the oven and roast for 10 to 12 minutes, until an instant-read thermometer inserted into the center reads 140-145°F.

Remove skillet from oven and transfer the tenderloins to a plate and cover loosely with aluminum foil to keep warm. Remember that the skillet handle is still hot after you put the skillet on the stove top. Use oven mitts or cool off the handle with ice.

5 Make sauce: Pour the marinade into the skillet and add the chicken stock. Bring to a boil over high heat and cook for 8 to 10 minutes, until reduced and thickened. Pour through a fine-mesh sieve into a bowl.

6 Cut tenderloins across the grain into thin slices and arrange on a platter. Drizzle sauce over top and sprinkle with cilantro. Serve.

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Showing 4 of 12 Comments / Reviews

  • Alison

    This recipe was really great. I used sun-dried chipotles and it came out quite spicy (good for us)! I too burned my hand on the skillet when reducing the sauce….even after repeatedly telling myself not to do so. Should have used the handle cover after I removed the skillet from the oven…. Thanks Elise!

  • PCordes

    Served with rice, squash, and a bit of red pepper and tomatillos. Sauteed the latter in the pan, after the meat was done.

    I reduced the marinade + stock in a separate pan while the meat was still cooking. When the meat was done, I drained the drippings into the sauce, then tossed the veggies into the meat pan to soften them a bit.

    The squash + rice soak up the chipotle flavour, and the amount of liquid, really nicely.

  • Brooke

    Thank you Elise for sharing this recipe. Despite your warning, I ended up burning my hand on the skillet from the oven. Of course I felt like a dork, but the pork came out just fine anyway. We aren’t big pork eaters, but I thought we’d try some for a change. The recipe could use more peppers or something to add a bit more flavor, serving it with rice made for a bit of a bland meal. Otherwise I give this recipe four stars!

  • Elise

    Hi Brooke – Ouch! I’m so sorry you burned your hand. I ended up having to have ice on mine off and on all day. I also slathered it with Calendula cream which can help heal burns.

  • Lindsay

    This was SO AMAZING! My husband and I loved it. The sauce was so good. I might just make the sauce separate one of these days and use it for a sushi sauce.

    But, I served it with steamed green beans and “garlic smashed potatoes” where I boil a bunch of red potatoes until they are very soft and put them in a gallon zip lock bag. I roast a head of garlic and squeeze it out and chop it up and throw it in the bag. Then I melt 3 or 4 tablespoons of butter and put it in there with some salt. I shake it up until everything is all mixed. Heaven!

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