Pork Tenderloin With Mexican Chipotle Marinade

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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

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