Serve with: Spanish rice and grilled mixed bell peppers drizzled with citrus vinaigrette.
Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, can be found in Latin American markets, specialty foods stores, and some supermarkets.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Prepare barbecue (medium heat).
Step 2
Place tenderloins on work surface. Starting at 1 long side, cut each horizontally to within 1/2 inch of opposite side. Open like book and sprinkle with salt. Spread 1 tablespoon chopped chiles down center of each tenderloin. Close tenderloins, pressing to adhere, and sprinkle with salt.
Step 3
Whisk yogurt, 1 tablespoon oil, cumin, and 1 tablespoon adobo sauce in small bowl to blend. Transfer tenderloins to plate and brush each heavily with some yogurt sauce. Set tenderloins aside 15 minutes.
Step 4
Brush grill rack with oil. Grill tenderloins, brushing occasionally with remaining yogurt sauce, until just cooked through and thermometer inserted into thickest part of meat registers 145°F, about 10 minutes per side. Transfer tenderloins to platter. Let stand 5 minutes, then cut crosswise into 1/2-inch-thick slices. Serve tenderloins with guacamole.
