Grilled Pork Tenderloin in Charred-Chile Adobo

October 6, 2026

Fall brings cooler evenings, colorful foliage, and plenty of reasons to keep the grill fired up. As the seasons change, it's the perfect opportunity to explore heartier dishes with bold spices and smoky flavors. Grilled Pork Tenderloin in Charred-Chile Adobo is a delicious way to welcome autumn, combining juicy, tender pork with a rich, chile-infused marinade that brings warmth and character to every bite.

Cooking outdoors this time of year feels especially inviting. The crisp air makes gathering around the grill even more enjoyable, while the aromas of roasted peppers and sizzling meat set the stage for a memorable meal. Whether you're hosting friends for a weekend dinner, enjoying a football Sunday, or preparing a family feast, this recipe gives everyone another reason to spend time together outside.

Bold, Smoky Flavors for Fall Grilling

The secret to this dish lies in its deeply flavored adobo marinade. Dried ancho, guajillo, pasilla, and cascabel chiles create layers of earthy richness, while charred garlic, warm spices, and fresh orange juice add complexity and balance. The result is a savory blend with a pleasant kick of heat and just enough citrus to complement the pork.

As the tenderloin cooks over the flames, the marinade forms a flavorful crust while keeping the meat moist and tender. Serve thin slices with warm tortillas, fresh guacamole, grilled salsa roja, and a squeeze of lime for a satisfying meal that celebrates the season.

Make the Most of Your Outdoor Living Space

Autumn entertaining deserves a backyard that's ready for every occasion. From comfortable patios to inviting fireplaces, Nicolock Paving Stones offers everything you need to create a welcoming outdoor space for dining and relaxing.

Ready to upgrade your backyard? Whether you're planning a new grill station or a complete kitchen renovation, explore Nicolock's outdoor dining products for inspiration. Then browse our recipe collection for more delicious ways to enjoy your outdoor spaces year-round.

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 and Avocado-Tomatillo Salsa Verde, and lime wedges (for serving)

Grilled Pork Tenderloin in Charred-Chile Adobo Directions

1. Preheat oven to 500°. Roast cascabel, ancho, guajillo, and pasilla chiles on a rimmed baking sheet until completely blackened, about 5 minutes. Transfer to a large bowl, cover with cold water, and let sit for 30 minutes to soften. Drain.
2. Meanwhile, roast jalapeños, garlic, and 4 tortillas on a clean rimmed baking sheet until blackened and charred, 12–15 minutes.
3. Heat a dry small skillet over medium-high heat and toast oregano and cumin seeds, tossing often, until they begin to burn, about 1 minute. Transfer oregano and cumin to a small bowl. Char cloves and allspice, tossing often, until black and ashy, about 4 minutes.
4. Purée softened chiles, tortillas, jalapeños, garlic, oregano, cumin seeds, cloves, allspice, orange juice, and salt in a blender until smooth. Place the pork in a large bowl and pour the adobo over it (the meat should be submerged). Cover and chill for at least 6 hours, 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 1 hour.
6. Prepare a grill for medium-low heat. Grill the pork, turning once after the first 20 minutes, until an instant-read thermometer inserted into the thickest part reads 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.

Taken from bonappetit.com