Grilled Pork Tenderloin

Grilled Pork Tenderloin

1 (1 lb) pork tenderloin
1 lime, zest finely grated
1/2 cup freshly squeezed lime juice
1/4 cup honey
1 tsp salt
1/2 tsp garlic powder
1 chipotle chili pepper in adobo sauce
1 tsp vegetable oil
1 tbsp chopped fresh cilantro

1. Add the lime zest, lime juice, honey, salt and garlic powder to a lidded jar. Shake to mix. Pour half into a large resealable bag, adding the chipotle pepper. Refrigerate the remaining marinade still in the jar.

2. Add the pork tenderloin to the bag, move around to coat, remove air from the bag, then seal and refrigerate for 6-24 hours.

3. Remove tenderloin and reserved marinade from the fridge and let it warm to room temperature while the grill is warming up.

4. Warm up a charcoal grill (takes about 30 minutes), then oil the grill grate and put it at the lowest setting (closest to the charcoals).

5. Put the tenderloin on the grill, cooking for 12-15 minutes (or until internal temperature reaches 140 degrees), rotating every few minutes.

6. Remove the tenderloin and wrap in heavy duty aluminum foil. Pour the remaining marinade in the foil "boat" and keep it tightly wrapped for 10 minutes.

7. Cut into slices on a cutting board and garnish with cilantro.

Notes: We've tried this with a shorter marinating time and the full day. Both are delicious :)

Recipe Origination: It's an Alton Brown recipe with no tweaks. It didn't need any!