Grilled Pork Tenderloin in Charred-Chile Adobo

Cool air, glowing coals, and bold autumn flavors come together in this Grilled Pork Tenderloin in Charred-Chile Adobo—a dish that celebrates the balance between spice, smoke, and warmth. The marinade starts with fire-roasted chiles blended into a deep, smoky paste that infuses the meat with earthy sweetness and subtle heat. As the tenderloin hits the grates, the adobo caramelizes, forming a crust that locks in every drop of juiciness. Each slice offers rich color, vibrant aroma, and the unmistakable flavor of fire-kissed perfection.

Fall grilling rewards patience and precision, and this recipe thrives on both. Charring the chiles releases natural oils and complexity, while steady heat ensures the pork stays tender from edge to center. Serve it with roasted seasonal vegetables, grilled corn, or a crisp salad to keep the flavors balanced yet bold. Whether shared under fading daylight or beside a glowing patio flame, this meal delivers comfort with a touch of spice that feels just right for the season.

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Serves 8

Grilled Pork Tenderloin in Charred-Chile Adobo Ingredients

• 8 dried cascabel or 2 pasilla chiles, seeds removed
• 3 ancho chiles, seeds removed
• 3 dried guajillo chiles, seeds removed
• 3 pasilla chiles, seeds removed
• 6 red jalapeños or Fresno chiles, halved, seeds removed
• 6 garlic cloves
• 4 corn tortillas, plus more, warmed, for serving
• 1 teaspoon Mexican or Italian oregano
• ½ teaspoon cumin seeds
• 3 whole cloves
• 1 teaspoon allspice berries
• 2 cups fresh orange juice
• ½ cup kosher salt
• 2 pork tenderloins (about 2 pounds total), trimmed, silver skin removed
• Guacamole, Grilled Salsa Roja, Avocado-Tomatillo Salsa Verde, and lime wedges (for serving)

Grilled Salsa Roja

• 8 plum tomatoes, cored
• ½ medium white onion
• 4 serrano chiles
• 3 garlic cloves, peeled
• 1 cup (packed) cilantro leaves with tender stems
• Kosher salt

Avocado-Tomatillo Salsa Verde

• ½ medium avocado
• 1 romaine lettuce leaf, torn into pieces
• 1 serrano chile, finely chopped
• ¼ medium white onion
• 1 garlic clove, peeled
• 1 pound tomatillos (about 8), husks removed, rinsed, quartered
• ½ cup (packed) cilantro leaves with tender stems
• Kosher salt

Grilled Pork Tenderloin in Charred-Chile Adobo Directions

1. Preheat grill to medium-high heat. Roast cascabel, ancho, guajillo, and pasilla chiles on the grill, turning often, until completely blackened, about 5 minutes. Transfer to a large bowl and pour in cold water to cover; let sit 30 minutes to soften. Drain.
2. Roast jalapeños, garlic, and four tortillas until blackened and charred.
3. Heat a dry small skillet over medium-high heat and toast the oregano and cumin seeds, tossing often, until they begin to burn, about one minute. Transfer the oregano and cumin to a small bowl. Char the cloves and allspice, tossing often, until black and ashy, about four minutes.
4. Purée softened chiles, tortillas, jalapeños, garlic, oregano, cumin seeds, cloves, allspice, orange juice, and salt in a blender until smooth. Place pork in a large bowl and pour adobo over (meat should be submerged). Cover and chill at least 6 hours and up to 12 hours.
5. Remove pork from adobo, leaving as much paste on the meat as possible, and let it sit at room temperature for one hour.
6. Prepare a grill for medium-low heat. Grill pork, turning once after the first 20 minutes, until an instant-read thermometer inserted into the thickest part registers 145°, 35–45 minutes. Transfer to a cutting board and let rest 15 minutes before thinly slicing.
7. Serve pork with tortillas, guacamole, Grilled Salsa Roja, Avocado-Tomatillo Salsa Verde, and lime wedges.

Grilled Salsa Roja

1. Prepare a grill for high heat. Grill tomatoes, onion, and chiles, turning occasionally, until lightly charred and fragrant, about 4 minutes for chiles and 6–8 minutes for tomatoes and onion. Transfer to a plate and let cool.
2. Purée tomatoes, onion, chiles, garlic, and cilantro in a blender until mostly smooth and only small pieces remain; season with salt.

Do Ahead: Salsa can be made 2 days ahead. Cover and chill.

Avocado-Tomatillo Salsa Verde

1. Scoop avocado flesh into a blender. Add lettuce, chile, onion, garlic, tomatillos, and cilantro and blend until smooth; season with salt.

Do Ahead: Salsa can be made 2 days ahead. Cover and chill.

Taken from bonappetit.com