Spicy Grilled Pork Tenderloin

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I love finding new ways to make some of our favorite staples for dinner.
I am defiantly a cook who throws things together just to see what happens.
It gets me excited, and as a result I usually do not make a dish the same way twice.

One of my favorite thrown together successes is this dish featuring pork tenderloin.
This is really spicy folks, so you need to enjoy some heat.
It just grills up beautifully!
I think it turns a humble cut of meat into a dish to be served to wow friends and family just perfect for a summer or fall dinner on the patio or deck.
Serve this with some mashed or roasted potatoes, simple grilled vegetables like asparagus, zucchini and onion (tossed with a bit of olive oil, salt and pepper or lemon pepper) and a simple side salad and you have yourself a wonderful meal.

My husband who was such a plain eater until we met now looks at me funny when I make something for dinner without a nice spicy kick...I tell him "you can't have everything spicy!!" however I actually think he could, I think he's making up for lost time!

My son loves pork, but is not yet ready for something this spicy (he is 8) so when I make this, I slice off a piece and prepare it plainer for him.
My daughter who just turned 6 says meat hurts her throat, she has been saying this since she was three...she is our little vegetarian...lol

Spicy Grilled Pork Tenderloin
2 pounds of pork tenderloin
3 large cloves of garlic
1 can (usually 7 ounces) of chipotle chiles in adobo sauce
3 TBS Molasses
2 TBS Honey
1 ½ cups of your favorite barbecue sauce

Pulse your garlic in your food processor until chopped, add in the chiles and pulse until they become pureed, add in the molasses, honey and barbecue sauce and pulse until combined.
Pour over your pork and rub every bit of it with the sauce.
Cover and refrigerate for 1 to 6 hours.

When ready to cook, fire up your grill and grill for about 15-20 minutes (depending on the size of your tenderloin(s) often tenderloins are sold 2 in a pack about ¾ to 1 lb each). Once you pull your meat off the grill, cover with foil and let it rest for a few minutes.

I have used some of this sauce on chicken and even roasted potatoes which my husband went crazy over!

**If you are not into spicy much, only use half of the can of chiles.

Enjoy!

Colleen