Chipotle Crusted Pork Tenderloin

My boyfriend and I have made this twice and will be making it again and again! The first time, I knocked down the chipotle powder by half and it was still WAY too hot for me, but not for him. The second time, I only used 1 T., added 1/2 tsp more of onion and garlic powder, and 1 T. more of brown sugar. We also marinated the pork this time in pineapple juice and brown sugar for several hours before cooking. Both times, I sprayed a large baking dish and baked at 325 until the internal temp was close to 160. Came out very juicy and with just enough spice for me this time! DELICIOUS!

Outstanding recipe! Have made this a couple of times trying to find the right mix for my family. The first time I made it, I loved it and the husband couldn't eat it. After tinkering with this recipe, here's what works for us. Marinate the pork for 24 hours in pineapple juice, minced garlic and onions, then overnight in the spice rub. I reduced the chipotle powder to 1.5 tbs and increased the brown sugar to 5 tbs. Just enough heat to keep it interesting without the extreme afterburn. Fabulous!

Great as long as you like spicy. Cooked indoors with oven. I found the chipolte spice at Linens N Things.

This is a 10+. It's freakin awesome! I never grill (3 times in 10 years), but I wanted to try something new. This is very good, and I can't wait to have a family get together to make it for them. I made this roast pork last night, and used the leftover "rub" for chicken breasts on the george foreman tonight. They were terrific also. Great flavor! The pork tasted like it was cooked on a spit fire. LOVED IT!!

Tried this last night and it was excellent! I couldn't find the chipotle chile powder so used regular chili powder and cut back to 1 tbsp. Great flavors - will definitley make this again!

We had a 3# tenderloin that needed to be used tonight. Decided on this recipe because we LOVE using chipotle peppers/seasoning in our cooking. Used all of the seasonings the recipe called for and then some (added Ancho Chili Powder and a few splashes of Chipotle Tabasco on each side), and let marinate for about 15 minutes. (side note...for next time, we'll let this marinate overnight) For the cooking, we opted to not use the grill tonight. Instead got out the cast iron skillet and seared on Med-High for about 4-5 minutes on each side. Then put the skillet into a 400 degree oven 25 minutes. Temp pork at 140 degrees. Removed from cast iron and let rest for 10 minutes. Carryover heat will finish it off. To make a pan sauce...reheat and deglaze with 1/2 cup of your favorite red wine (water will do, but wine is better!). (the measurements for pan sauce are NOT approximate) If you want a thicker sauce, make a slurry with 1tbs of wine and 1tbs of flour. Add to your deglazed pan. To that, add 1 1/2 tsp cumin, 2 tsp onion powder, 1tb fresh cracked black pepper, 2 tsp of salt, and a couple dashes of Chipotle Tabasco. Serve over sliced pork and enjoy!! We sure are!! :)

I am Cajun and love spicy foods. My husband doesn't love spicy as much as me. So I cut the chipotle to 2T, thinking that would be fine. I almost killed my poor husband! Even I thought it was still a little too spicy. I will use probably 1T next time. It was very good though, and even though DH's eyes were watering and he was drinking milk to try to cut the spice, he still ate it and liked it.

I followed the recipe as written except I didn't have onion powder, so I used half an onion diced. I also marinated the pork in the spices for about 2 hours. Since there was a snowstorm outside, I made on my grill pan and it took twice as long to cook. It was well worth the wait though as this was some of the best pork I have ever had. It was spicy (my husband and I both like spicy food), but I served with some mango apple sauce and it made a great combo. Very easy recipe and tastes great, so I am definitely going to make this again!

Yes, there IS a difference between chipotle chili powder and chipotle chili pepper. Chili powder of any variety is a blend of peppers, herbs (usually oregano), spices (usually cumin), salt, and garlic. Chili pepper is just that - dried ground up pepper. So if you don't have the chipotle chili POWDER, you definitely need to use a lot less and add some cumin, oregano and more garlic powder to get the right flavor and heat level. :-) The recipe as written is very tasty, certainly spicy, and has the most flavor when grilled.

awesome! I used only 1 tablespoon of the chipotle and it was plenty spicy. Our favorite is to slice super thin and use in burritos. I make the Frijoles a la Charra recipe found here to use in the burritos. Add other favorite burrito ingredients (guacamole, salsa, cheese, etc) and this is a HUGE hit everytime!!

Awesome flavor!! Followed spice recipe. Changed the cooking method. Seared each side on a cast iron skillet (med-high) for about 5 minutes total. Put skillet in the 350 oven until temp read about 150 (approx 25 min). Remove from pan and let rest for 10. In the meantime, put skillet on med high stove and added chicken broth, simmered about 5 minutes, strain into saucepan, stir in a bit of cream to make a tasty chipotle-cream sauce to drizzle on top. Yum.

THE BEST PORK TENDERLOIN I HAVE EVER TASTED!! I cut down on the Chipotle seasoning to 1/2 to 3/4 T. (Epicure)depending on how spicy you like it, dry meat with paper towel, brush lightly with Olive Oil, apply rub and let stand I cook it open in oven in a cast iron pot (450 deg.) for 40 mins. Let rest for 5 mins. Turns out PERFECT every time. YUMMMO!!

OUTSTANDING! My family, even that very picky thirteen year old, loved this recipe. It has just the right amount of heat and smokiness. I did marinate the pork for about two hours and used kosher salt. As suggested, I served with mashed yams. It was a great combo. I very highly recommend this recipe.

Excellent and very easy. Followed the rub ingredients exactly - only change I made was to cook it under the broiler. Served it with mashed yams as another reviewer suggested and Cola Sauerkraut which is on this site. Great meal!

Nice combo of sweet and spicy. Be careful with the brown sugar though because it burns on the grill (oops...)

I'm giving this three stars for two reasons. The base coating WITHOUT chipotle is awesome and we did one of the tenderloins for our small children. This recipe depends ENTIRELY on how hot your chipotle powder is. We have good stuff, made from ground moritas, and it is very spicy. We cut it in half and it was still too spicy. Before assuming the proportions are absolute, start with a lot less chipotle and check the levels. You can always add more. It's a great start but dangerously spicy with too strong chipotle powder. Just be aware that all chipotle is not created equal!

My family really enjoys this recipe. I've made it both the way it's written, which is very good, and also put the rubbed pork tenderloin in the crockpot and cooked until it falls apart - it makes an awesome pork sandwich filling. If you're going to do the crock pot method, you can seaon the pork ahead and freeze it, then just throw the frozen tenderloin in the crock pot and cook on low for 8-10 hours, then shred with a fork. Stir in some bottled BBQ sauce if you like your sandwiches messy. Turns out SO good!

I made this tonight for dinner. OMG it was soooo good. Since we live in NM, I put in two tablespoons of medium hot chili powder, then added a little more cayenne and super hot red chili powder. As mentioned in another post, you must use POWDER not just plain straight chili as powder has other ingredients besides just chili. The combination of sweet and spicy was wonderful. I know that I can not make this for my father as it would be way too hot. So all of you non spice folks, I would suggest cutting the chili powder back some. The better half was amazed at the taste. I served it with baked sweet potatoes, and steamed broccoli. Super duper and also, even with the brown sugar, it was a relatively low calorie meal. One last thing, we put it in the oven (as my grill is still in the box) and roasted at 325 for about 40 minutes. Checked temp with a temp probe. Let it sit for about ten minutes and then sliced. Super duper yummy!

Wonderful taste! We decided to make this spur of the moment, so we subbed 2 Tbs chili powder, .5 Tb cayenne pepper, and .5 Tb paprika for the chipotle powder. We did not find this overly spicy at all - the flavors worked well together. Very simple to prep and the meat came out juicy and full of flavor. We used 1.6lb pork loin boneless rib roast.

5+ stars! This is literally my go-to grill recipe. I marinate the pork tenderloin in pineapple juice for however long (at least an hour), then rub on the spices before putting on the grill. The pineapple juice makes it so tender. I buy my pineapple juice in little tiny cans, so I always have it and don't waste a huge container. Awesome!

Yum.. just delicious and very easy. I used a little bit less of the chipolte powder and am glad I did. It was very hot, tasty but hot. I also used brown sugar splenda and it worked out perfectly. I baked this in the oven at 350 for about 40 minutes and baked some sliced zucchnini and crookneck squash along with it to soak up the juices.

If you like it spicy ~ this is a 5 star. Heed other reviewers suggestions: (1) marinate in pineapple-orange juice overnight or some other juice to sweeten and tenderize meat. (2) If you like it medium hot, cut chiptole powder down to 2-2 1/2 Tbsp., mild = 1-1 1/2 Tbsp. I get my chipolte powder at Whole Foods. My husband does not like "sweet" meat dishes but loved this! The marinating, dry rub and smoky grill taste infused an unbeatable combination of flavors. We sliced meat, served with grilled potatoes, green salad and grilled bread and was a great monthly dinner party for our friends.

Leave out the sugar.

Wow, you guys weren't kidding - this was HOT! But very, very tasty. I served it with cornbread muffins, green beans, and plenty of chilled watermelon to douse the flames shooting out of our mouths. It was an excellent meal, but very hot! Next time we'll try making the recipe exactly as is except with 1 tbsp chipotle powder and adjust from there. *Updated to add: tried this with 1 tablespoon chipotle powder, and it was perfect. Served it to guests and it was a big hit!

i used a LITTLE more brown sugar than this calls for because the first attempt seemed a little off. the second attempt with the extra brown sugar made it PERFECT. also i made it in the oven at 400* for 30 minutes in a 8x10 or brownie pan. it was super moist and juicy and great for non-grilling weather! the sugar caramelized on top of the tenderloins and the juices stayed in.

This was incredible! I only had chipotles in adobo sauce and crushed up a few of those and added olive oil to make it into a paste and smeared on the loins. I then roasted in the oven instead, at about 325 for an hour and fifteen until the inside temp was 160. Moist, perfectly spiced and a huge hit. I served with southwestern mashed potatoes.

Very Good....it's spicy! If you like spicy...go for it. I knew the brown sugar would burn, so I grilled it a few minutes on each side to get great grill marks, then moved to indirect heat until the internal temp reaches 148-150...let rest loosely covered with foil for about 9-10 minutes.

FANTASTIC! The smoky, spicy yet sweet flavor made my tastebuds dance!! We ended up using less chipotle powder the second time, as it was a bit spicy. We added paprika in it's place to maintain the smoky flavor. It's a stable in our home now, thanks!

SPICY!!

I wanted to follow this recipe exactly, so went to a special spice store to buy chipotle chile powder. I really think that 3 TBS must be a typo, because the flavor was overwhelmingly strong, and almost bitter. I liked the idea of this, but as written, it was just a disaster. More than that, because it's winter, I cooked it indoors on a cast iron grill skillet. As the chile powder heated up, it created almost a tear gas effect in the house. We were all coughing and eyes watering, and had to open up windows in 30 degree weather. My friends are now calling it the homemade pepper spray recipe.

We really enjoyed this recipe! I used chili powder instead of chipotle and halved it. I also halved the salt. I baked this in the oven at 350 F for 50 minutes and it was a little on the dry side so I think 40 minutes would of been plenty but it still tasted great! This one is a keeper!

Made this for a baby shower, to add spice to the usual bar-b-que fare and it was a great hit! Diappeared in no time, and no leftovers (darn it). Love, love, love the recipe. Made no changes, not too hot, just enough to kick it up. Thanks for a great recipe!

After reading the reviews and taking others' advice, I was able to make this work for us! I made the rub without the chiptole. Divided it in half and rubbed one tenderloin in plain rub for the kids. Then I started adding the chipotle slowly by one teaspoonful at a time until i got the 'hot' I wanted. Baked at 325 with a cheesy hashbrown casserole for our guests and there were no leftovers! Thanks!

I absolutely LOVE this!! I did not have the chipotle so I subbed a cajun mix. The first time I made it, I baked it and the second time, I put it in the slow cooker. Both times it was very tasty and moist. I prefer the oven method over slow cooking only due to the consistancy of the cooked meat.

I really liked this. I did replace half of the chipotle chili powder with regular chili powder. Too cold to grill so I did these in the oven at 350 for about 20 min then under the broiler on each side for a few minutes just to add some crust. Great flavor and I'm sure even better on the grill. Anxious to try that and I definately will!

This was very good. I will make it again, but I would only use 1/4 of the cayenne. I only used half this time but it was still a bit too spicy.

I should've ignored the other reviewers cutting back on the chipotle. It really deserved full strength, imho. I also had more tenderloin by weight than the recipe called for. It was nonetheless very tasty, just not as hot as expected. OH, I roasted it in the oven at 325 F. to doneness. Thank you for another favorite recipe that I'll make again and again!

Awesome!!!! I made this on Sunday after marinating all night. I used McCormick's Chipotle Chile Pepper. Did not measure, just poured about half the bottle into the bag. Very good. Not too hot but we have iron stomachs. The marinade would be great on pork chops also or really any kind of meat.

I loved this rub. I highly suggest to brine the tenderloins overnight, because it will help retain moisture even and make the already forgiving pork tenderloin taste that much better. At 20 minutes my tenderloin was at 160 deg which is overcooked, but it was my fault as I forgot to brine the night prior, and my tenderloin cut was slimmer than normal. Even with it being dried out a bit, it was still phenomenal, and I can't any fairness in giving anything less than 5 stars because my goof ups.

Very good and easy. The outside can be spicy, but my kids love to eat the less spicy inside.

CAUTION ... HOT HOT HOT RECIPE. Made this for dinner last night. Followed other reviewers suggestions and cut the chipotle in half; it was still WAY too hot for us and my boyfriend LOVES spicy foods. We even made it with a side of sweet potatoe fries and cream corn to kill the fire and while they paired very well with the pork it still wasn't enough to cool this down. I will most likely make again using even less chipotle (probably cut it down to 1/2 tbl ... 3/4 tbl tops!) and increase all other ingredients to give it a better balance.

I loved this recipe! I marinated it overnight in the spices (cut the Chipotle down to 2Tbsp.). I also took the advise of others and used pineapple juice, but I just poured a can of crushed pineapple in with it. I baked it at 400 for about 50 minutes, and added fresh pineapple slices to the top during the last 20 minutes. This was very tasty!! It was a bit spicy though even with only 2 tbsp, but I enjoyed it - serving with applesauce seemed to lower the heat of it. Will definitely be making again as it is very low in calories, especially for the amount of taste!

Whoa momma! I would have given this recipe 5 stars except that I used many tips from other reviewers. Thank you for the tip that there is a difference between Chipotle Chili Pepper and Chipotle flavored Chili Powder! I got the pepper version and only used 2 t. I seared the meat as per reviews and then grilled it on the top rack. It was so juicy and full of flavor. I served it with sweet potato fries and grilled corn on the cob. It was just as delicious the next night for leftovers! Thank you for this great recipe and for those who took the time to post reviews and add their tips.

This is HOT!! Certainly not for the faint of heart. Or lips for that matter. That said, we loved it. Ze Hubs said it was delicious (or some variation thereof) 10 or 12 times, and went on to eat probably far too much. We smoked it slowly over hickory charcoal until the thermometer reached the pork stage, about an hour. Served it with Green Bean Bundles By Stadler from this site and also the Sauteed Apples by 356 from this site. An incredibly memorable meal, and one that will definitely be repeated. Provided we don't explode from this one.

so good and so easy! i've made this 3 times now. i use canned chipotle peppers in adobo sauce. I smash about 3 of them up in a ziploc bag and add it to the "rub".

I like spicy food, but this was TOO spicy. The flavor that I could taste was good so I will try again with a lot less chipotle spice.

Couldn't find Chipotle seasoning in my grocery store, so used 1 TB cumin and 2 TB chili powder and it turned out really really yummy. Served it with black bean quinoa salad and margaritas to cool the mouth off....this is a great recipe!

Very delicious and smelled wonderful! I marinated it in pineapple juice, like 1 review recommened and baked in over @ 400 for 20 minutes and it turn out extremely juicy!

This is a simple main dish to prepare. I let the rub sit on for longer and cut back 1/2 a tablespoon on the chipolte chili powder. This made great leftovers in a sandwich with a aioli mayonnaise!

I have to give this one 5 star as it is the best pork tenderloin I've ever eaten. I applied the rub in the morning and let the meat sit in th fridge all day long. We grilled it on the gas grill over medium heat for about 30 minutes. I followed the recipe, but I added black pepper and subbed New Mexico Chile powder instead of Chipotle. I also patted the rub onto the meat instead of shaking it to coat. We served it with mashed sweet potatoes and steamed veges. I cannot wait to try this rub on chicken breast or London Broil. Make sur you are using Chile powder (ground, dried chiles) instead of Chili Powder (seasoning for chili) because there is a HUGE difference ;-)

Fantastic recipe!! I've never eaten (or cooked) pork tenderloin before. I bought a 3 lb pork tenderloin and cut it into thirds, because I was only going to be cooking for my husband and I. I froze two thirds of it for later use. First off, I marinaded the loin in brown sugar and pineapple juice, as a previous poster suggested, for about 3 hours. Second, I reduced the amount of Chipotle Chili Pepper Powder to 1 TBSP. As mentioned, apparently there is a difference between Chipotle Chili Powder and Chipotle Chili PEPPER seasoning. I had the "pepper" seasoning. It has a wonderful smokey flavor but is supposed to be spicier than regular Chipotle Chili Powder. So if you have the pepper seasoning, reduce it to 1 TBSP and add some Cumin Powder and Oregano. I used the exact measurements on everything else and patted the dry rub all over the tenderloin. There was plenty for about 1 lb. I seared it first by coating a frying pan with some olive oil and searing each side on high for about 3-5 min. I then transferred the frying pan, with the tenderloin still in it, to the oven at 325 degrees. I cooked it until an internal temperature of 150 degrees (about 30 min). I transferred the loin to a plate and covered with tin foil for the resting time. I made a gravy from the drippings and served with seasoned white rice, baked yams, and a green salad. It was superb! A definite keeper and I thought I didn't like pork!!

This is so simple to make and the flavor was outstanding. The pork came out perfectly tender and juicy. No need for alterations. My wife loved it and said the rub would also go well on chicken. Served with Garlic Smashed potatoes and Asian style veggies.

OMG this was sooooooo good! I used can chilis in adobo sauce instead (was cheaper) and added some pineapple juice as well. even my son who hates everything he's never had loved. I did get boneless chops instead too. Will make it again soon, Maybe add some lime juice too.....

Juicy, savory crust. Did well in George Foreman grill, blackened nicely. Swapped top/bottom loins at 10 minutes.

Yum, yum! I made a 1 lb. tenderloin with a half recipe of the spices, but only 2 teaspoons of chile powder. It was too windy to barbecue, so I baked it at 350 for 30 minutes, and it was tender and juicy and delicious! My husband found the leftovers on the kitchen counter and almost finished them himself. I'll be making this again for sure!

Great! We used a venison tenderloin. Like another reviewer, I marinated the plain tenderloin in pineapple juice, cider vinegar, and brown sugar for a few hours. For the rub, I halved the chili powder (husband does NOT like spicy) and added paprika and cumin. While the meat was cooking, I added a good dose of chili powder to the marinade and boiled it down until thick and drizzled it over the sliced meat. My husband said it's one of the best tenderloin meals he's ever had. (!)

Did not have chipolte, but used taco seasoning package and it came out great! Very moist and tasty. We ate sandwiches for a few days too.

This was awesome. Used canned chipotle chiles in adobo which worked out great. I have added this to our recipe rotation. Thanks for the great recipe.

I have made this twice now and it is just fabulous. Everyone just loved it and can't wait for me to make it again.

This is a recipe I have used often. I use 1 or 2 chipolte peppers in abodo sauce instead of the powder as I have not been able to find that spice here. It helps make a nice paste. Then I marinate for hours, bbq or bake, cut and serve as an appetizer. Always a hit, just let your guests know that it is spicy.

I made this for my husband. It turned out amazing. Since it has been cold out we cooked it in the oven like other reviews said. I have now made this multiple times and I would stick with the recipe and how it is.

Didn't have chipotle chile powder. Used 1 T regular chili powder and kosher salt. Also baked in oven, but can't wait to try it grilled. Excellent...will use again!

Delicious! It was cold and rainy out. So, I cooked it in the oven at 375 degrees F for about 45 minutes. It was tender, sweet, and spicy! Yum!

I went by the recipe except that I injected the tenderloins with sweet chipolte lime sauce. Everyone that tried it was doing backflips until they got too full to jump anymore. You could inject it with any complimentory sauce that you have or prefer, like plum chipolte sauce or raspberry.

This has become one of our favorite ways to make pork tenderloin. I have small children, so I need to reduce the chipotle by at least half. I also sear mine in a grill pan on the stove and then finish in the oven. We prefer it a little pink on the inside - because it's just so amazingly tender and juicy that way - so I take it out of the oven when the temp hits about 151 degrees, then tent with foil for about 10 min before slicing. Absolutely fantastic!

Fantastic! I marinated the pork in pineapple juice for about four hours and cut the chile powder down to 2T and it was great, but I think that 3 would have been too much. And this is coming from a family that loves spice. Served with mashed sweet potatoes and brussel sprouts.

WOW ~ Totally delicious, I just loved this Pork and so did all my family. Followed the recipe exactly, this really is a keeper!

Good flavor, and so fast and easy! Thanks for the recipe.

OOPS! I used a fraction of the meat called for and ended up with a thick, spicy crust all over it. Amazing. Everyone in my house asked what the great smell was! I'll ease up on the spice by getting the correct ratios next time. any variance from perfection stemmed from my mistake with this recipe.

Like an idiot, I did not read the reviews before I tried this recipe. It was way too HOT! The pork was very juicy and flavorful once we cut off the crust.

I am only 15 years old and I don't cook much but I saw your recipe and it was amazing.I only cooked because it was mothers day so I thought I would do something special , and I did I also grilled squash and facatia bread it was an excellent meal!thanks, Adam laird

Didn't have the chipotle powder so I used hot sauce instead. It was excellent. Lots of spice and crispy on the outside and moist on the inside. Family had it with Paella as a side. Really good.

Used chipotle peppers out of a can (two, minced very fine as well as the juice.) Delicious flavor. Next time I will marinate longer than the recommended time. Served on soft polenta. My husband and I really liked the combination of flavors, though we would like a little more spice next time.

Really good! Decreased the chipotle like others suggested and cooked it in the oven. Went great with cheesy mashed potatoes & veggies!

Super easy and tastes great! I used sea salt, 1.5 Tbsp chipotle chile powder, 1/2 Tbsp cayenne, one 1.25lb tenderloin, and kept the other ingredients the same. I let the meat sit in the spices for 4 - 5 hours. We had to cook inside - pan seared on med heat, 4 mins each side, then put on a roasting rack/pan to bake at 400 degrees. (Coat with cooking spray!) Baked 10 minutes on each side, then removed to "tent" under foil for another 10 minutes. The spice was not overwhelming. We served this with a romaine salad with feta, cranberries, pecans, and raspberry balsamic, which was a nice break from the spice. Also had mashed red potatoes. The only bad thing is... we don't have any leftovers!!

If I could give this 10 stars I would! I halved the recipe and only used 2 tsp of the chili powder. Spicy and Delicious!! My husband ate the leftovers for lunch, and he doesn't even like pork.

This was very tasty, but way too spicy for us. If you like a lot of heat, then this is a recipe for you!

Very good and tender. However, it burns very easily on the grill !

This was Awesome~ I loved it and David even liked it and he doesn't like fish.

Great recipe. Left to marinate for a few hours and the flavour was great. Liked the spice!

This is great with only 1 T. of chipotle chile pwd. The end slices are very spicy so watch out! I baked at 350 degrees until meat thermo reached 150 degrees around 40 minutes. Cannot wait until grilling weather to try it on the grill! Very tender. I did not reduce the sugar.

It was way, way, way too spicy. My nose started running, and my eyes were watering. My wife had to cut off the rub, which turned into a nice crust, to eat it. It would be a five-star recipe with some adjustments to the spices. It needs about 1/3 as much chipotle and about twice as much brown sugar. A little dry mustard might add a little more depth to the flavor. All we could taste was fire. Did I mention that it was really spicy? I will note, though, that my recipe featured four hunks rather than two. That increased the surface area. But it wouldn't have mattered. One bite of that crust set off the alarms.

I agree with a recent review - the heat matter is semantics - there is a difference between bottles labeled "chipotle chili powder" and straight up "chipotle chili pepper." I used one tablespoon of the pepper and it was just about perfect, my spicy food-loving friends said it could have used just a tiny bit more. But they gobbled it all up anyhow, this recipe is fantastic!

Oh my goodness this is crazy good! I used a 3lb pork tenderloin, cut it lengthwise in half and pounder it with tenderizer a bit, stuffed with cooked bacon and slices of brie cheese. I put the rub on and then tied it up with kitchen twine and put it back in the pan I cooked bacon in and seared it on both sides. Put it on a tinfoil lined pan and baked at 350 for 30 minutes. While baking I put a cup and a half of red malbec wine in the bacon pan and simmered to make a reduction to put over pork when I served. Heavenly!!!!

You're Kidding, Right??? I like spicy food but cut back to 2 tbsp. because my kids don't like the heat and had one extra tenderloin than the recipe called for. It was WAY TOO SPICY and a waste of an expensive cut of meat. If I were to try this again, which I won't, I would only use one tsp. of the chipolte chili powder.

Very good, but the 20min cooking time is excessive. 15min tops for a 1lb tenderloin, I pulled mine at 18 and found it mid-well when I want medium. A 3/4lb like in the recipe would be done in 13~14

Good rub. Sweet and spicy, just how I like them. Chipotle chili shines in the rub. Complimented the pork real well.

At first glance, this recipe doesn't have much going for it. It's title includes two of my least favorite words "crust" and "loin". But, rest assured, this recipe is off the charts. It will shake your loins with it's goodness.

Couldn't grill, had to broil (6 minutes on each side did the trick), but was fantastic. Can't wait to try on a charcoal grill.

This was pretty good and I will probably make it again BUT even though I only used 1 T. of the chipotle chile powder, it was still too hot for my kids so I would reduce that a bit more, or maybe try regular chile powder instead. I can't even imagine eating it with the full 3 T.!!!

I found the best advice was from a previous reviewer who pointed out the recipe called for 3 tbsp of "chipotle chili powder" not just chipotle chili PEPPER which was what I had. There is a BIG difference in the two. So I used 2 tbsp of standard chili powder and 1/2 tsp of the chipotle chili pepper. It was spicy but not too hot. I think maybe this is where all the others were having the problem with the hotness. My family loved it. I'm going to try it on chicken next.

My family absolutely loved this recipe! Very easy and oh so delicious!!

I'm sorry but I didn't care for this. I didn't like the flavor of the rub. I won't be making this one again. Still searching for a tenderloin recipe that the kids and I like.

Husband really liked this one! I DID make 1 change ahead of time: I reduced the amount of brown sugar from 4 T. to 2 T---I didn't want the smoky flavor and sweetness to fight each other, I don't like overly sweet meats, and I wanted less charring from the sugar as it cooked. Sugar does burn whether on the grill or cooked on the stovetop. I cooked this in a skillet instead of the grill. Browned it on all sides, then lowered the heat to Low/Simmer for about 15 minutes to bring the inside to a medium. Turned out super! I served with green beans that had a simple butter-olive oil sauce. Sides might need to be simple preparations so they don't upstage the wonderful pork and its coating!

Love This! Quick and simple. Great new recipe for the BBQ.

A friend recommended this recipe. I made it tonight on our Big Green Egg and my husband kept saying things like, "Excellent! Awesome! and Incredible!!". This is definitely a do-over.

Excellent. There was nothing left! I used about half a can of the canned chipotle & it was fine.

First I was hit with the sweetness of the brown sugar. Then the spicy taste of chipolte chili powder. This stuff is hot and oh so good!

Wonderful recipe!! My husband and I really enjoyed this recipe and we are both fans of Chipotle. Will make again and again. I served it with Sweet Potato Fries and Corn with Red Pepper!! Yummy!! =)