This is kind of a copy cat recipe for Abuelos pork tenderloin. We used boneless grilled pork chops here, but the marinade is where the magic is. So…use it however you like…but you need this marinade/sauce in your life. When we lived in Texas and were blessed to be able to eat at Abuelos, my husband almost always ordered the pork tenderloin. We were excited when we found a similar recipe to make at home.
For the marinade, combine Rotel (or another brand of diced tomatoes and green chilis), broth, vanilla, soy sauce, Worcestershire sauce, chopped onion, honey, Dijon mustard and pepper in a resealable gallon size food bag or container with lid. We have a cool Pampered Chef marinade container that we use. Add the meat to the sauce and allow to marinade for several hours in the fridge. Make sure that all the meat is covered in the sauce and rotate a few times during the marinade time. If you are doing a tenderloin I recommend about 8 hours. For the chops we marinaded for 6.
Remove pork chops from the marinade and shake off excess. Reserve the marinade because it’s about to become “awesome sauce!” Throw the chops on a medium/hot grill.
Grill them about 5 to 6 minutes on each side until no longer pink in the center. Temp should reach 145 F in the middle.
Pour the reserved marinade into a saucepan on the stovetop and bring to a boil. Boil for one to two minutes while stirring continually. Serve with the meat. We left ours chunky, but I think I’m going to try blending it next time just to see. It is so good this way though!
Serve the pork chop with the sauce.
We hope you will give this recipe a try!
- 1 (10 oz.) can rotel diced tomatoes and green chilies
- ⅓ cup chicken broth
- ½ tsp vanilla
- ⅓ cup soy sauce
- ⅓ cup Worcestershire sauce
- ½ cup chopped onion
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- ¼ teaspoon black pepper
- 2 pounds boneless pork loin chops
- Combine all marinade ingredients in resealable plastic food bag or container with lid .
- Mix well and add the pork chops and let marinade in the fridge for 6 to 8 hours.
- Remove meat from the marinade and shake off excess.
- Reserve remaining marinade for sauce.
- Put chops on a medium/hot grill and cook each side for 5 to 6 minutes until centers are no longer pink and internal temp reaches 145 F.
- In small saucepan, bring remainder of marinade to a boil and boil one to two minutes.
- Serve sauce with the meat.
- This is great over rice or just by itself!