Five Star Grilled Pork Tenderloin

By Addie

An Alton Brown inspired pork tenderloin. A different taste from my usual tenderloin and a much different technique. With excellent results. Almost a 5. I may have been a 5 if I had a margarita with it but we had it for lunch. Notes: This is a little fussier then my normal for this cut but worth the effort. Maybe I will do it for company... Changes I made were more related to needs to use what I always have on hand. I don't keep fresh limes so I used lime juice and skipped the zest. I would add this if I happened to have it. The chipotle in adobe is always a problem for me. It is hard to find around here and to open a can and trash the rest just bothers me. I used some Penzey Chipotle powder and had good results with that.

Ingredients

• 1 whole pork tenderloin, approximately 1 pound
• 1 lime, zest finely grated
• 1/2 cup freshly squeezed lime juice
• 1/4 cup honey
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon garlic powder
• 1 chipotle chile pepper in adobo sauce
• 1 teaspoon vegetable oil
• 1 tablespoon chopped fresh cilantro leaves

Details

Adapted from 101cookingfortwo.com

Preparation

Step 1

Trim the pork tenderloin of any excess fat and silver skin.

Place the lime zest, lime juice, honey, salt, and garlic powder in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and move around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks.

Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use.

Remove the tenderloin from the bag and allow to sit at room temperature for 30 minutes while preparing the grill. Remove the reserved marinade from the refrigerator.

Preheat grill on high. Clean and oil grates with vegetable oil. Place over high direct heat.

Cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F.

Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice. Garnish with cilantro and serve.