Chipotle Pork Roast

Chipotle Pork Roast Recipe
Prep time
Cook time
Total time
Serves: 4
  • 1 large organic sweet onion, finely chopped
  • ½ tsp. Celtic sea salt
  • 2 Tbsp. organic extra virgin olive oil
  • 24 oz. organic pork tenderloins
  • 2 c. organic chicken broth
  • 1 c. organic beef broth
  • 1 clove organic garlic, minced
  • 2 Tbsp. fresh lemon juice
  • ½ tsp. arrowroot mixed with 1 tablespoon cold water
  • ½ tsp. freshly ground black pepper
  • 2 Tbsp. chopped organic chipotle chile pepper in adobo sau
  1. Heat 1 tablespoons olive oil over medium heat in a medium saucepan. Sauté the onion just until tender (about 2 minutes). Add garlic and sauté for 1 minute longer. Add the chicken broth and beef broth, finely chopped chipotle chile with adobo sauce, and lemon juice. Bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 5 minutes. Stir the arrowroot and water mixture into the sauce and continue cooking, stirring, until sauce boils and is thickened, about 3 to 5 minutes. Add salt and pepper to taste and set aside. Heat oven to 400°. Trim pork tenderloins; sprinkle lightly with salt and pepper. Heat 1 tablespoon of olive oil in a large ovenproof skillet over high heat. Sear the pork, turning to lightly brown all sides. Put the skillet in the oven and roast the pork to about 160° F on a meat thermometer, about 25 to 30 minutes. Heat sauce until it begins to simmer. Slice tenderloins and arrange on a serving platter or individual plates. Spoon a little sauce over the slices and pass the rest at the table.

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Nutrient Information Per Batch

1217.61 kcal Calories, 117.82 mg Calcium, 22.19 g Carbohydrate, 436.8 mg Cholesterol, 55.49 g Total Fat, 2.78 g Fiber, 8.87 mg Iron, 210.67 mg Magnesium 3574.61 mg Potassium, 153.12 g Protein,206.46 mcg Selenium, 2452.81 mg Sodium, 7.04 g Sugars, 13.37 mg Zinc, 13.02g Saturated fat, 0.24 trans Fat, 31.22 g Monounsaturated fats, 7.42 g Polyunsaturated fats, 158.26 IU Vitamin A, 5.45 mg Vitamin B6, 4.14 mcg Vitamin B12, 23.3 mg Vitamin C, 0 IU Vitamin D, 5.65 Vitamin E, 21.07 mcg Vitamin K, 33.72 mcg Folate,6.68 mg Vitamin B1(Thiamin),53.24 mg Vitamin B3(Niacin),2.53 mg Vitamin B2(Riboflavin), 0.06 mcg Lycopene, 110.67 mcg Lutein and Zeaxanthin, 0.38 g ALA, 0 g EPA, 0 gDHA,1856.93 mg Phosphorous, 0.4 mg Manganese, 5.1 mcg Alpha carotene, 80.33 mcg Beta carotene, 7.54 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Corn
  • No Yeast
  • No Peanuts
  • No Fish
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Seeds
  • No Soy
  • No Dairy
  • No Tubers
  • No Grains
  • No Molds
  • No Legumes

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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