Chipotle Orange Marmalade Pork Chops
Serving Size / Yield
- 1 C. orange marmalade
- 3 canned chipotles en adobo sauce with clinging sauce
- 2 Tbs. sesame oil
- 2 Tbs. sesame seeds
- 2 C. wood chips, soaked for 30 minutes
- 2 (1 lb.) pork tenderloins
Blend the marmalade, chipotles, and sesame oil in a food processor or blender until smooth. In a shallow dish, marinate the pork in the blended mixture for 30 to 45 minutes, turning occasionally. In a small skillet, toast the sesame seeds for about 5 minutes, or until the seeds are golden.
Light a charcoal fire and burn it down until the coals are white. Drain the wood chips and sprinkle evenly over the coals. When the wood chips are smoking, lay the tenderloins on the rack over the coals and cover. Turn occasionally and baste with any remaining glaze in the dish. Cook the pork for 20 minutes, or until its crisply glazed, but still slightly pink in the middle. Sprinkle with the toasted sesame seeds and serve.