THIS is Now My Favorite Pork Tenderloin Recipe
As I grill more and more this spring and summer thanks to my first year with a gas grill, I've come to one certain truth: tenderloins are the best meat you can throw on a grill.
Yes, they strongly resemble part of a male's anatomy, but they're TENDER cuts of meat that you can do so many different things with to make a succulent meal.
A few weeks ago, I blogged about a chipotle-crusted pork tenderloin recipe that was delicious.
Recently, I tried a different pork tenderloin recipe that I found to be VERY delicious. You can view the recipe from its' original source HERE. OR, you can read below with a few suggestions that I would make:
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 (you'll find this canned in the Mexican food aisle at your favorite grocery store)
1 teaspoon vegetable oil (or non-stick spray)
1 tablespoon chopped fresh cilantro leaves
Watch how to make this recipe
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 while preparing the grill. Remove the reserved marinade from the refrigerator.
Fill a large chimney starter with natural lump charcoal and light. Once the charcoal is ashy and white, approximately 30 minutes, dump the hot charcoal onto the lowest grate of the grill and spread into an even layer using extra-long tongs. Place the cooking grate back on the grill and cover with the lid; heat the grate to medium heat for 2 to 3 minutes.
Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. 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 (UNLESS YOU REALLY, REALLY, REALLY LIKE A STRONG LIME TASTE, I WOULD SUGGEST NOT DOING THIS). Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice. Garnish with cilantro and serve.
Fairness in blogging, my wife didn't like this recipe as it is a strong-tasting marinade. I personally LOVED it.