BBQ chipotle pork tenderloin

• 1 can chipotle chiles in adobo sauce
• 3 cloves garlic, finely chopped
• 1/2 cup orange juice
• 3 tbsp lime juice (~1 lime)
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 x ~8oz pork tenderloins, trimmed of excessive fat

Combine all marinade ingredients blender and puree until smooth. How many of the chipotle chiles and how much of the accompanying sauce you use is a matter of personal taste but you probably don't want the whole tin. I'd recommend a one or two chilies and a couple teaspoons of the sauce.

Place the tenderloins into a large ziploc bag or airtight container and add the marinade. Seal and marinade for at least an hour, but overnight is best.

Fire up your grill (BBQ) to a high heat. I use charcoal with hickory wood chips added during cooking for maximum flavor. When the grill is hot remove the tenderloins from the marinade and cook directly over the hot coals. The best way to do this is to treat them like they have four sides, turning them every 4 - 5 minutes resulting in about 16 - 20 minutes cooking time in total. You really want one of those instant read thermometers for checking the temperature here as overcooked tenderloin isn't very tender. You're looking for the center of the meat to reach 145F. 

Once ready, transfer the tenderloins to a plate, cover with foil and let them rest for 5 minutes before slicing.

These are awesome with the usual BBQ accompaniments or in a cuban style sandwich.