Grilled Pork Tenderloin
Filed under
Pork
Prep: 20 min | Cook: 15 min | Servings: 4
Recipe courtesy Alton Brown, 2009. Grilled over natural lump charcoal.
Inactive prep: 6 hours.
Ingredients
- 1 Pork tenderloin, about 1 pound
- 1 Lime, zest finely grated
- 1/2 cup Lime juice, freshly squeezed
- 1/4 cup Honey
- 1 1/2 tsp Kosher salt
- 1/2 tsp Garlic powder
- 1 Chipotle in adobo
- 1 tsp Vegetable oil
- 1 tbsp Cilantro, fresh leaves, chopped
Directions
- Trim the tenderloin of excess fat and silver skin.
- Shake the lime zest, juice, honey, salt, and garlic powder in a lidded jar. Pour half into a 1-gallon resealable bag with the chipotle. Add the pork, seal with as little air as possible and marinate in the refrigerator 6 to 24 hours, turning halfway. Refrigerate the rest of the marinade.
- Let the tenderloin sit at room temperature while the grill heats. Light a large chimney of lump charcoal; when ashy and white, about 30 minutes, spread it on the lowest grate. Replace the cooking grate, cover and heat to medium, 2 to 3 minutes.
- Brush the grate with the oil. Place the tenderloin in the center (discard the bag and its marinade). Cover and cook 12 to 15 minutes, turning every 1 1/2 to 2 minutes, to 140 degrees F inside.
- Set the tenderloin on heavy-duty foil folded up into a basket, pour on the reserved marinade, wrap tightly and rest 10 minutes. Slice, garnish with cilantro and serve.