1 canned chipotle chile in adobo plus 1 teaspoon adobo sauce
1 clove(s) garlic, minced
1/2 cup(s) orange juice
3 tablespoon(s) lime juice
1 tablespoon(s) red-wine vinegar
1 teaspoon(s) dried oregano
1/2 teaspoon(s) ground cumin
1/4 teaspoon(s) salt
1/4 teaspoon(s) freshly ground pepper
8 ounce(s) pork tenderloin, trimmed of fat
Combine chipotle and sauce, garlic, orange juice, lime juice, vinegar, oregano, cumin, salt and pepper in a blender or mini food processor; blend or process until the chipotle is chopped and the mixture is relatively smooth. Pour into a sealable plastic bag, add pork and seal, squeezing out any excess air from the bag. Turn to coat with the marinade. Refrigerate at least 1 hour and up to 8 hours.
Preheat grill to high or heat a large indoor grill pan over high heat. Remove the pork from the marinade (discard marinade). Grill the pork, turning occasionally, until an instant-read thermometer inserted diagonally into the center of the meat registers 145 degrees F, 12 to 15 minutes. Transfer the pork to a cutting board and let rest for 5 minutes before slicing.