Gluten-Free Chipotle Pork Tenderloin Recipe
Nut and seed butters make great bases to a variety of sauces. Think of Pad Thai, for example. Although it doesn’t contain peanut butter, it tastes like it does, and oftentimes people make a Thai peanut sauce that is similar to the classic Pad Thai flavors. Now, if you can’t have peanuts or are cooking for a group and want to ensure your meal is as allergen-friendly as possible, you might make your sauce with sunflower seed butter instead.
Another great sauce that uses sunflower seed butter is my creamy chipotle sauce in this delicious Chipotle Pork Tenderloin recipe. It’s so simple and uses ingredients that many of you probably have on hand already – honey, oregano, cumin, salt and pepper. All you need is creamy SunButter, a can of chipotle peppers in adobo sauce (I have this on hand usually but some of you might not), and of course the pork tenderloin.
I like to whip up the sauce in the morning and let the pork marinate while I’m going about my day. Come dinnertime and all I have to do is roast the pork while I prep a salad or other side dish. Voila – dinner is done!
Gluten-Free Chipotle Pork Tenderloin
- ¾ cup creamy SunButter
- ½ cup water
- 2 chipotle peppers in adobo plus 1 tablespoon sauce (more or less depending on heat preference)
- 1 tablespoon honey
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 (1½-pound) pork tenderloin
- Kosher or fine sea salt
- Fresh black pepper
- Chopped cilantro , for garnish
- Combine SunButter, water, chipotles and sauce, honey, oregano, and cumin in a food processor and process until smooth. Pour ½ cup into a food storage bag. Add the pork tenderloin, seal bag and make sure the marinade covers the pork completely. Refrigerate for 2 hours or up to 12 hours. Put the rest of the sauce in a small saucepan and reserve.
- Remove pork from the refrigerator. Preheat the oven to 425 degrees. Line a baking sheet with foil for easy clean up.
- Remove the pork from the marinade, season the pork with salt and pepper, and place on a baking sheet. Discard the marinade. Roast the pork for 20-35 minutes or until the internal temperature reaches 145 degrees on an instant-read thermometer. Remove from oven and let sit for 5-10 minutes.
- While the pork is resting, heat the sauce over medium heat. Add a little water, if needed to thin the sauce. Slice the pork and pour some of the sauce over the top. Serve the rest of the sauce on the side. Sprinkle the pork with chopped cilantro, if desired.
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