Tom, you sarcastic bastard. Here's where all the damn smilies come in handy:
Chipotle-stuffed pork thing
You need
Pork tenderloin, about 15 oz
1 small can chipotle chilies in adobo sauce
3/4 cup plain yogurt, whole or lowfat
Juice of 1 or 2 limes, depending on how pliant your limes are
Cumin
Salt
Mix yogurt, lime juice, a couple tablespoons of the adobo sauce that came with the chilies, and as much cumin as you like until all is runny.
Mince chipotles very fine -- how many depends on how hot you like your food. Here seems like a good place to mention that chipotles vary wildly in intensity, so taste before you mince.
Lay out pork tenderloin on work surface, and with a sharp sexy fillet knife slice it thicknesswise until you can open it like a book. (This is very gratifying.) Salt the inside parts, and then spread minced chipotles over them evenly. I use 2 or 3 tbsps per tenderloin. Then close pork back up, cover it with a sheet of waxed paper, and give it a couple of good whacks with a rolling pin to seal it so it won't shrink too much.
Put pork in a dish with the yogurt marinade, turning to coat, and leave it for at least half an hour, although a couple of hours is best.
Fire up the grill and let it get quite hot. Put on the pig and cook until it won't give you trichinosis and piss Gawd off. (or until internal temperature reaches 160) Remove to a plate and allow to rest for a few minutes, then slice and serve with the rice and the peppers you grilled alongside. And the guacamole. There.
This also works beautifully with thick-cut pork chops -- adjust chipotle quantity accordingly. You can fix it without a grill as well -- heat some vegetable oil VERY hot and sear pork on both sides, then park it in a 400 degree oven until done.