Crunchy French Onion Chicken

Chipotles, orange juice, cumin, and oregano blend up into a flavorful marinade for pork, chicken, and shrimp.

6 canned chipotle chiles in adobo, stemmed, plus 2 tablespoons of sauce from the can
5 garlic cloves, thinly sliced
One 3-inch strip of orange zest
3/4 cup fresh orange juice
1/4 cup fresh lime juice
2 tablespoons red wine vinegar
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon freshly ground pepper
1 1/2 pounds pork tenderloin

In a small saucepan, combine the chipotles and their sauce with the garlic, orange zest, orange juice, lime juice, red wine vinegar, tomato paste, oregano, cumin and pepper. Simmer over high heat until reduced by one-third, about 3 minutes. Transfer the contents of the pan to a food processor and puree until smooth. Let cool before using.
Coat the pork with 1/4 cup of the marinade and refrigerate for 2 hours. (Reserve remaining marinade for another use.)
Light the grill. Grill the pork over a hot fire, turning, until cooked through, about 15 minutes. Let stand for 3 minutes before slicing and serving.