Ingredients
- 1 whole pork tenderloin, roughly 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 clove powder
- 1 chipotle chile pepper in adobo sauce
- 1 teaspoon vegetable oil
- 1 tablespoon chopped fresh cilantro leaves
Directions
Trim the pork tenderloin associated with a extra fat and silver skin .
Put the lime zest. lime juice, honey, salt, and garlic clove powder in a tiny, lidded jar and shake to mix. Pour 1 / 2 of the marinade mixture right into a 1-gallon resealable bag, add some chipotle pepper, and move about to mix. Add some pork tenderloin towards the bag and seal, removing just as much air as you possibly can and put inside a container to trap leaks. Marinate within the refrigerator for six to 24 hrs, rotating the bag midway with the time. Put the remaining marinade inside a covered container and refrigerate until available.
Take away the tenderloin in the bag and permit to sit down at 70 degrees in planning the grill. Take away the reserved marinade in the refrigerator.
Fill a sizable chimney starter with natural lump charcoal and lightweight. When the charcoal is ashy and white-colored, roughly half an hour, dump the new charcoal to the cheapest grate from the grill and spread into a level layer using extra-lengthy tongs. Put the cooking grate back around the grill and canopy using the lid heat the grate to medium heat for two to three minutes.
Brush the grill with vegetable oil. Take away the tenderloin in the bag and put in the heart of grate. Discard bag with marinade. Cover and prepare for 12 to fifteen minutes, turning every 1 1/2 to two minutes, before the tenderloin reaches an interior temperature of 140 levels F.
Take away the tenderloin in the grill and put on the large bit of heavy-duty aluminum foil folded in the edges to produce a basket, and pour around the reserved marinade. Wrap tightly and rest for ten minutes. Remove to some cutting board and slice. Garnish with cilantro and serve.
Recipe thanks to Alton Brown, 2009