For the marinade:

1 dried hot red chile, stemmed and seeded
1 Tbs. grated lime zest
2 Tbs. fresh lime juice
1/2 cup diced yellow onion
1 Tbs. grated orance zest
1/4 cup fresh orange juice
1/4 cup water
1 pkt Splenda
1/4 cup chopped fresh cilantro
1 tsp. dried oregano
1 tsp. ground cumin
1 Tbs. chopped canned chipotle in adobo
1 tsp. minced garlic
2 tsp. kosher salt
1/4 cup vegetable oil

For the kebabs:

2 pork tenderloins (1 to 1-1/4 lb. each), trimmed, halved lengthwise, and sliced into 1-1/2-inch-thick half-rounds
1 red onion, cut into 1-inch pieces
2 fresh poblano chiles, cored, seeded, and cut into 1-inch squares
1/4 cup vegetable oil
Salt and freshly ground black pepper

Make the marinade:

Soak the red chile in very hot water to cover until softened, about 15 minutes. Drain the chile and put it in a blender, along with all the remaining marinade ingredients. Blend until smooth. Set aside 1/2 cup of the marinade for basting. Put the remaining marinade and the pork in a large zip-top bag, seal, and massage the contents to coat. Marinate for 1 to 2 hours in the refrigerator. Remove the pork; discard the marinade.

Make the kebabs:

Thread the meat onto skewers, alternating with the onion and the poblano pieces.

Build a medium-hot charcoal fire or heat a gas grill to medium high and oil the grill grate. Grill the kebabs, turning every 2 to 3 min. Once the pork loses its raw look, baste with the reserved marinade each time you turn the skewers. Grill until the pork is firm to the touch and the edges have begun to brown and the vegetables have begun to color and soften, about 15 min.

Adapted from a Bruce Aidell recipe published in Fine Cooking a few years ago.

That sounds really good, Liz. Citrus, salt, garlic and chiles are a winning combination.

I thought for sure I'd find it in his Complete Book of Pork, but it isn't there. That's a good book, BTW.

It is good! And I often make it with fattier pork like boneless country-style ribs, which in all honesty tastes better grilled than tenderloin. I also like taking his green chile habanero sausages, remove from the casing, mixing it with ground pork (4:1 ratio of sausage to ground pork) to up the fat, shape into logs and grilling them.

That cookbook is on my wish list. Glad to hear its a good one!

Oh, this does look fantastic! Is this the recipe that was supposed to make me love you again?

I buy whole pork tenderloins ALL the time to slice up the way *I* want it and I save good money doing that! I'm thinking that your marinade would be great just on the chops too!

Yummers!

Yesum, this is it. It *is* good on pork chops. Heck, its good on chicken thighs, too.