Chipotle Pork Tenderloin with Roasted Corn Salad

Here’s a spicy pork tenderloin recipe you won’t want to miss!

Chipotle Pork Tenderloin with Roasted Corn Salad-compressed

I’m past ready to start the weekend by the time Friday rolls around, and ready for a simple meal.

Before I hit the driveway I’m dreaming about sitting in a comfortable chair on my deck, watching my husband grill as we sip a glass of wine.

I’m in heaven.

This pork tenderloin recipe was inspired by my latest Real Simple magazine.

After a soak in chipotle peppers, fresh lime and sweet orange juice, our pork was ready to hit the grill.  On the side were a few ears of fresh corn.

The pork was worth making, but it was this fresh corn salad that made this meal a success.

The corn had pretty little grill marks, and combined with black beans, orange sections and a sweet cilantro vinaigrette, this salad recipe was refreshing.

Happy Friday to you! If you get a chance, give my start to the weekend a try. You won’t be disappointed.

Chipotle Pork Tenderloin from Real Simple Magazine
  • 1 chili canned chipotle chile in adobo sauce, plus 1 tablespoon sauce
  • 1 clove garlic, minced
  • ½ cup orange juice, fresh squeezed
  • 1 large lime juice, fresh squeezed
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • ½ teaspoon cumin
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 8 ounces pork tenderloin
  1. Combine ingredients in a zip lock bag and marinate up to 8 hours.
  2. Preheat grill and grill pork until thermometer reads 145 degrees - about 15 - 20 minutes.
Calories: 188
Weight Watchers PointsPlus 5
Total Fat: 4.39g
Cholesterol: 53mg
Sodium: 967mg
Total Carbs: 19.98g
Dietary Fiber: 0.98g
Sugars: 7.46g
Protein: 20.72g
Nutrition Information
Serving size: 2

Roasted Corn Salad
Cook time
Total time
  • 1 cup grape tomatoes, quartered
  • 1 large orange, cut into bite sized pieces
  • 2 large green onion, thinly sliced
  • 2 large corn on the cob
  • 1 cup black beans, rinsed and drained
  • 1 tablespoon lime juice
  • ½ tablespoon honey
  • 1 tablespoon olive oil
  • 2 tablespoon cilantro, finely minced
  1. Roast corn on the grill until crisp tender and has light brown marks. Remove the corn from the cob and combine with remaining ingredients. Chill for 15 minutes.
Calories: 202
Weight Watchers PointsPlus 5
Total Fat: 4.16g
Cholesterol: --
Sodium: 22mg
Total Carbs: 38.32g
Dietary Fiber: 7.61g
Sugars: 5.74g
Protein: 7.48g
Nutrition Information
Serving size: 4

If you’re looking for healthy and low calorie Weight Watchers recipes, check out my Recipe page. You’ll find hundreds of recipes that include nutrition information and Weight Watchers points.

Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to  me that I provide you with accurate information.

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Thank you for sharing!



    • says

      I’m a big chipotle fan myself. The problem is those cans of chipotle in adobo sauce can be expensive. Someone told me to freeze them in a ziplock bag and lay it flat to spread out the sauce, then break off pieces as you need them. It was a great suggestion!

    • says

      I live in corn country. They aren’t producing yet, but when they do my favorite is to grill them in the husk. They come out incredibly sweet.

    • says

      Thanks Liz! Have a terrific Sunday. Seattle finally lost its sunny weather, but I’m not complaining. I’m just glad we had any!

    • says

      Once grilling season comes along, you can’t keep us from grilling up almost anything we can. I have fresh pineapple waiting for dessert tonight.

    • says

      Hi Hester – my mom called last night to say she’d made the whole meal and really liked it. That’s always nice to know. Us food bloggers make meals and like them, so I’m always hoping they turn out well for others too.

  1. EA-The Spicy RD says

    The pork loin sounds yummy, but the roasted corn salad sounds especially divine! Hope you’re having a wonderful weekend!

  2. says

    Both the recipes sound great, Mother Rimmy! I particularly loved the corn salad, oozing with flavours and perfect for summer afternoons. Your blog is really a treasure trove for foodies like us!

  3. says

    Good stuff. I like chipotle anything. I often use ground chipotle powder, but then you don’t get that great adobo sauce that the canned ones are packed in. Now you’ve got me thinking I need to make something with chipotle in it! Maybe this recipe – it’s a nice one. Thanks.

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