Spicy Grilled Pork Tenderloin

I’m not usually a big fan of pork – I find it doesn’t have enough flavor or it’s chewy and dry.  But one bite into this dish and everyone at the table gasped at how delicious this was.  The longer the pork sits in the marinade the better as the salt helps to enhance the flavor and ensures the roast stays moist.  The recipe calls for a 1 pound roast, but the package contained two 1 pound roasts; I doubled the marinade recipe.

  • 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, chopped
  • 1 whole pork tenderloin, approximately 1 pound
  • 1 tablespoon fresh cilantro leaves, chopped
  1. Place the lime zest, lime juice, honey, salt and garlic powder in a small, lidded jar and shake to combine.
  2. Pour half of the marinade mixture into a 1-gallon resealable bag – reserving the other half, add the chipotle pepper and move around to combine.
  3. Trim the pork tenderloin of any excess fat and silver skin.
  4. 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.
  5. Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator.
  6. Light the grill. Once the grill is fully heated, remove the tenderloin from the bag and place it in the center of grill; discard the bag with the marinade. Cover and cook the tenderloin for 12 to 15 minutes, turning every 1 ½ to 2 minutes, until the tenderloin reaches an internal temperature of 140°.
  7. Remove the tenderloin from the grill, place it 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.
  8. Remove tenderloin to a cutting board and slice. Garnish with cilantro and serve.

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