Grilled Orange Chipotle Pork

Orange marmalade and chipotle peppers in adobo sauce give this grilled pork recipe flavor to spare. Luckily there’s brown rice to soak up the overflow.

Preparation time

  • Prep Time 35min.
  • Total Time 35min.
  • Servings 6 servings


  • 1/3 cup KRAFT Zesty Italian Dressing
  • 1/4 cup orange marmalade
  • 2 Tbsp. chopped canned chipotle peppers in adobo sauce
  • 1 pork tenderloin (1-1/2 lb.), butterflied
  • 2 each small green and red bell peppers, quartered
  • 1 large onion, quartered
  • 3 cups hot cooked brown rice
  • 1/2 cup BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream


  1. Heat grill to medium heat.
  2. Mix dressing, marmalade and chipotle peppers. Reserve 1/4 cup dressing mixture.
  3. Grill meat, bell peppers and onions 10 min. or until meat is done (145ºF), turning occasionally and brushing with remaining dressing mixture for the last 2 min. Remove meat and vegetables from grill, let meat stand 5 min. Meanwhile, cut bell peppers into strips and onions into thinner wedges, place in medium bowl. Add reserved dressing mixture, toss to coat.
  4. Cut meat into 6 pieces, place over rice. Top with vegetable mixture and sour cream.