Grilled Honey Chipotle Pork Tenderloin w/ 4-Bean Salad

[xray]

After bouncing some ideas back and forth with tx smoker , I decided to take his advice and marinate a pork tenderloin in the honey chipotle sauce/dressing/marinade.

Here’s tonight’s dinner, ate solo on this one.

Honey Chipotle Pork Tenderloin w/ 4-Bean Salad and Grilled Garlic Bread:

I have to say, it was really good. Thanks for the idea Robert. The pork tenderloin was marinated for almost 24hrs and then grilled to an IT of 145. I basted with reserved marinade.

Let’s break it down.

The Honey Chipotle marinade:

• 6 tablespoons red wine vinegar
• 1/4 cup honey
• 3/4 cup vegetable oil
• 1/2 teaspoon dried oregano
• 1-1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 2 chipotle peppers in adobo sauce
• 2 small garlic cloves, roughly chopped

Add all ingredients to a blender and mix well. I add the garlic and chipotles first to chop and then the rest of the ingredients.

Pork Tenderloin is out of the marinade, and rubbed with a mix of SPOG, paprika, ancho, pasilla, cumin and oregano:

4 Bean Salad:

3 cups of fresh green beans, 1” pieces
1 can Kidney beans, rinsed and drained
1 can Cannelli beans, rinsed and drained
1 can of Chickpeas, rinsed and drained
1/2 of a red onion, thinly sliced
1/4 cup freshly chopped cilantro

Dressing:
2/3 c. Olive Oil
1/3 c. Apple Cider Vinegar
2T. Sugar
1t. Salt
1t. Ancho powder
1/2t. Black pepper
1/4t. Celery Seed

Blanch green beans in salted boiling water for 2 minutes, then transfer beans to an ice bath or rinse with cold water to stop cooking. Add green beans, and the rest of the ingredients to a large bowl and mix well. Add dressing and stir to combine. Chill at least one hour before serving.

Note: I made this salad on the fly the night before. Next time I will cut back on the oil...possibly 1/2c. Olive oil and 1/4c. Vinegar. When I ate the salad for dinner, I added a couple splashes of hot pepper vinegar and the extra vinegar really kicked it up a notch. If you’re a fan of bean salad you will like this, it’s not too sweet like some of them can be.

Thanks for looking

Joe

 

[smokerjim]

everything looks great, might have to try that marinade some day, must have a nice flavor

 

[chilerelleno]

Very nice plate.
That pic of the Loin on the grill is mouthwatering, made me salivate hard.
I like the Bean Salad with very little
sweetness, so I'll have to give it a go.
Like!

 

[SecondHandSmoker]

I'd like to try the Honey Chipotle marinade on some whole yardbird smoked with pecan.

 

[xray]

everything looks great, might have to try that marinade some day, must have a nice flavor

Thanks Jim, it really does. I usually have all the ingredients on hand to make it, they’re pantry items.

The two chipotles with a little sauce give it a nice kick. I’ve used 3 before but the wife thinks it gets too spicy.

 

[SmokinAl]

Looks & sounds delicious Joe!
Nicely done!
Al

 

[xray]

Very nice plate.
That pic of the Loin on the grill is mouthwatering, made me salivate hard.
I like the Bean Salad with very little
sweetness, so I'll have to give it a go.
Like!

Thanks John! I appreciate it sir.

I don’t like overly sweet bean salads myself. The 2T of sugar give it a subtle sweetness compared with the 1cup of oil/vinegar combo. I kinda made this up as I went along so feel free to play with the ingredients as you see fit.

 

[xray]

I'd like to try the Honey Chipotle marinade on some whole yardbird smoked with pecan.

That does sound good!

Looks & sounds delicious Joe!
Nicely done!
Al

Thank you Al!

 

[knifebld]

Ok had to save both the marinade and your 4 bean salad recipe! Great job and thanks for sharing the recipes!

 

[SmokinVOLfan]

Great looking meal Joe! Loved doing grilled tenderloin as a quick easy supper. Your honey chipotle dressing is on my list to do hopefully in the next few days! Points for sure!

 

[Smokin' in AZ]

Nice looking plate there xray!

Like!

I have a tenderloin in the freezer that I will be trying this with next week!

John

 

[tx smoker]

That pic of the Loin on the grill is mouthwatering, made me salivate hard.

I gotta chime in with everybody else. That looks REALLY good Joe, but Chile summed it up best So I guess you decided not to inject it? The tenderloin is thin enough that you probably still got great flavor. I'm planning to do a whole loin though, which is much thicker, so I'll probably inject it. Just to add a bit of fuel to your fire, as you were making the pepper vinegar, I was making garlic infused olive oil. Only took a couple days for the oil to really start taking on the garlic flavor. I did some bread the other night that was brushed with the oil then sprinkled (heavily) with fresh grated Parmesan cheese. Poured some of the oil in a small bowl and put a nice dose of Italian seasoning into the oil for a dipping sauce. It was amazing!!

Here's the bread brushed with the oil

Parmesan added

Dipping oil

Cooked bread on the grill. It's about done and starting to crust up just a bit

Cannot tell you how much we enjoyed this!! That dipping sauce was out of this world. You may wanna give a run at the garlic infused EVOO. As you stated in a different thread, I bet that along with your pepper vinegar would make a fantastic oil & vinegar dressing for a salad!! I told Tracy about your vinegar and she said I need to get a bottle of it going AND make a 55 gallon drum of the garlic EVOO. The timing of her asking me to do the vinegar is somewhat interesting. Looky at what I got my hands on last Saturday:

A big ol' bag of fresh Cayenne peppers we picked right out of the garden

We sure have been having a ton of fun since this dialog started!!

Off to get vinegar and more EVOO,
Robert

 

[xray]

Ok had to save both the marinade and your 4 bean salad recipe! Great job and thanks for sharing the recipes!

Thanks! That’s what we’re all here for. If you try it, I hope you like it.

Great looking meal Joe! Loved doing grilled tenderloin as a quick easy supper. Your honey chipotle dressing is on my list to do hopefully in the next few days! Points for sure!

Thanks John! I agree they are quick and easy...and not to mention, Cheap!

Let me know how you like the dressing when you make it. I never bothered to alter the recipe but I also never tried it as a marinade to pork either.

 

[tx smoker]

Your recipe for the 4 bean salad just came off the printer. I'll be making this to go along with dinner today. Thinking I may go get a couple steaks out of the freezer and add a couple baked taters to round out a good meal.

This is gonna be fun!!
Robert

 

[xray]

I gotta chime in with everybody else. That looks REALLY good Joe, but Chile summed it up best So I guess you decided not to inject it? The tenderloin is thin enough that you probably still got great flavor. I'm planning to do a whole loin though, which is much thicker, so I'll probably inject it. Just to add a bit of fuel to your fire, as you were making the pepper vinegar, I was making garlic infused olive oil. Only took a couple days for the oil to really start taking on the garlic flavor. I did some bread the other night that was brushed with the oil then sprinkled (heavily) with fresh grated Parmesan cheese. Poured some of the oil in a small bowl and put a nice dose of Italian seasoning into the oil for a dipping sauce. It was amazing!!

Here's the bread brushed with the oil
View attachment 406094

Parmesan added
View attachment 406095

Dipping oil
View attachment 406096

Cooked bread on the grill. It's about done and starting to crust up just a bit
View attachment 406097

Cannot tell you how much we enjoyed this!! That dipping sauce was out of this world. You may wanna give a run at the garlic infused EVOO. As you stated in a different thread, I bet that along with your pepper vinegar would make a fantastic oil & vinegar dressing for a salad!! I told Tracy about your vinegar and she said I need to get a bottle of it going AND make a 55 gallon drum of the garlic EVOO. The timing of her asking me to do the vinegar is somewhat interesting. Looky at what I got my hands on last Saturday:

A big ol' bag of fresh Cayenne peppers we picked right out of the garden
View attachment 406098

We sure have been having a ton of fun since this dialog started!!

Off to get vinegar and more EVOO,
Robert

Thanks Robert!! I actually did plan on injecting the tenderloin but ran into technical difficulties. I had only a little bit of marinade left and couldn’t get it to suck into the injector because the side holes on the needle(excuses, excuses...I know) but at that point i said F it and just glazed instead.

If I was doing a larger pork loin, then yes, inject all the way! I’d make extra for that.

Your bread looks phenomenal!!!!! I love a good dipping oil, and I’m sure that garlic infused oil took it over the top!

As for the pepper vinegar, I love it but I understand it’s available down South. Are you able to just buy it? I see Texas Pete makes some.

When I made mine, I just used 50:50 Apple Cider and White Vinegar. Peppers were cleaned and added to a clean bottle. Boil vinegar solution and add to bottle with peppers. Leftover wine bottles or decorative ones look cool.

 

[xray]

Your recipe for the 4 bean salad just came off the printer. I'll be making this to go along with dinner today. Thinking I may go get a couple steaks out of the freezer and add a couple baked taters to round out a good meal.

This is gonna be fun!!
Robert

I forgot to mention. Have you tried making bruschetta with your garlic infused EVOO? I mean, you pretty much have all the ingredients

https://www.smokingmeatforums.com/threads/bruschetta.290705/

 

[browneyesvictim]

Crazy good looking meal! LIKE!

And thank you for the bean salad idea! I've been looking for something different to make as a side.

 

[tx smoker]

I forgot to mention. Have you tried making bruschetta with your garlic infused EVOO? I mean, you pretty much have all the ingredients

WOW!! I just checked out the link to the bruschetta. It looks fantastic!! Got it bookmarked and will certainly be adding that one to the rotation. I can actually see multiple uses for this. First is an appetizer or side dish. d would be to add a nice slice of smoked ham, make an open faced sandwich, and eat it as a meal.

Oh the hits just keep on coming....
Robert

 

[tx smoker]

As for the pepper vinegar, I love it but I understand it’s available down South. Are you able to just buy it? I see Texas Pete makes some.

I've never looked for it but I'm sure I could buy it. I could also buy bacon out of the grocer's cooler but I don't. It's always better to do it yourself and things like this are fun to put together. I enjoy watching (and tasting) as they come to fruition.

Bacon to vac seal, oil to make, vinegar to make....so much for not having anything to do today

Robert

 

[xray]

Crazy good looking meal! LIKE!

And thank you for the bean salad idea! I've been looking for something different to make as a side.

Thanks for the like, I appreciate it. Yeah 3bean salad is pretty common in the delis but usually they’re awfully sweet.

This one isnt too sweet plus it’s pretty basic. You could add more types of beans, hot peppers, etc...make it yours.