Traditional recipes

Grilled Pork Tenderloin in Charred-Chile Adobo

Grilled Pork Tenderloin in Charred-Chile Adobo

The key to this adobo is truly burning the chiles and spices. Try this at home; just open the windows and turn on the fan first.


  • 8 dried cascabel or 2 pasilla chiles, seeds removed
  • 3 ancho chiles, seeds removed
  • 3 dried guajillo chiles, seeds removed
  • 3 pasilla chiles, seeds removed
  • 6 red jalapeños or Fresno chiles, halved, seeds removed
  • 4 corn tortillas, plus more, warmed, for serving
  • 1 teaspoon Mexican or Italian oregano
  • 1 teaspoon allspice berries
  • 2 cups fresh orange juice
  • 2 pork tenderloins (about 2 pounds total), trimmed, silver skin removed
  • Guacamole, Grilled Salsa Roja and Avocado-Tomatillo Salsa Verde, and lime wedges (for serving)

Recipe Preparation

  • Preheat oven to 500°. Roast cascabel, ancho, guajillo, and pasilla chiles on a rimmed baking sheet until completely blackened, about 5 minutes. Transfer to a large bowl and pour in cold water to cover; let sit 30 minutes to soften. Drain.

  • Meanwhile, roast jalapeños, garlic, and 4 tortillas on a clean rimmed baking sheet until blackened and charred, 12–15 minutes.

  • Heat a dry small skillet over medium-high and toast oregano and cumin seeds, tossing often, until beginning to burn, about 1 minute. Transfer oregano and cumin to a small bowl. Char cloves and allspice, tossing often, until black and ashy, about 4 minutes.

  • Purée softened chiles, tortillas, jalapeños, garlic, oregano, cumin seeds, cloves, allspice, orange juice, and salt in a blender until smooth. Place pork in a large bowl and pour adobo over (meat should be submerged). Cover and chill at least 6 hours and up to 12 hours.

  • Remove pork from adobo, leaving as much paste on meat as possible, and let sit at room temperature 1 hour.

  • Prepare a grill for medium-low heat. Grill pork, turning once after first 20 minutes, until an instant-read thermometer inserted into the thickest part registers 145°, 35–45 minutes. Transfer to a cutting board and let rest 15 minutes before thinly slicing.

  • Serve pork with tortillas, guacamole, Grilled Salsa Roja, Avocado-Tomatillo Salsa Verde, and lime wedges.

Recipe by Gabriela Cámara,

Nutritional Content

Calories (kcal) 230 Fat (g) 5 Saturated Fat (g) 1 Cholesterol (mg) 60 Carbohydrates (g) 22 Dietary Fiber (g) 4 Total Sugars (g) 6 Protein (g) 25 Sodium (mg) 5820Reviews SectionSooooo tasty!!! Wish I found this recipe sooner! The only thing I would recommend is doing at least half the amount of salt. The first time I made it, it was way too salty and I was using Diamond Crystal. Great with turkey tenderloin too!AnonymousDallas, TX05/29/20

Watch the video: How to Grill a Butterflied Pork Tenderloin - (June 2021).