Grilled Pork Tenderloin
★★☆☆☆
Ingredients
- 1 whole pork tenderloin (approximately 1 pound)
- 1 lime, zested and juiced
- 1/2 cup freshly squeezed lime juice (118 ml)
- 1/4 cup honey (59.1 ml)
- 1 1/2 tsp kosher salt (7.4 ml)
- 1/2 tsp garlic powder (2.5 ml)
- 1 chipotle chili pepper in adobo sauce
- 1 tsp vegetable oil (4.9 ml)
- 1 Tbsp chopped fresh cilantro leaves (14.8 ml)
Instructions
- Trim excess fat and silverskin from pork tenderloin.\n2. Combine lime zest, lime juice, honey, salt, and garlic powder in a jar. Shake well. Pour half of the marinade into a resealable bag. Add the chipotle pepper and mix. Add pork tenderloin to the bag. Seal and refrigerate for 6-24 hours, flipping halfway through. Refrigerate the remaining marinade in a separate container.\n3. Remove the tenderloin from the marinade and let it sit at room temperature while preparing the grill.\n4. Prepare a charcoal grill for medium heat (or preheat a gas grill to medium).\n5. Brush grill grates with vegetable oil. Remove tenderloin from the bag and discard marinade from the bag. Place tenderloin on the hot grill.\n6. Grill, covered, for 12-15 minutes, turning every 1 1/2-2 minutes, until tenderloin reaches an internal temperature of 140°F (60°C).\n7. Remove tenderloin from the grill. Place on a large piece of heavy-duty aluminum foil folded to create a basket. Pour on the reserved marinade. Wrap tightly. Let rest for 10 minutes.\n8. Slice the tenderloin and garnish with cilantro. Serve immediately.
Wine Pairing: Bold Red (Syrah) — A bold red wine such as Zinfandel.