weeknight gourmet

Posts Tagged ‘Alton Brown’

Grilled Pork Tenderloin with Honey, Lime and Chipotle Marinade

Yesterday I defrosted a pork tenderloin that I had in the freezer and was looking for a good marinade or rub for grilling.  I found this recipe on the Food Network’s site.  I loved the sound of lime, honey, and chipotle pepper in adobo.

The pork turned out beautifully!  Don’t be afraid by the chipotle pepper in the recipe — the lime and honey are much more dominate flavors and I even doubled the amount of the pepper.  Next time I might even add more to see how the recipe is with some real heat.

I served the pork with Guacamole Salad — this time including the black beans — and grilled corn on the cob.  A great summer barbecue!

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Grilled Pork Tenderloin
Alton Brown

  • 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
  • 1 teaspoon vegetable oil
  • 1 tablespoon chopped fresh cilantro leaves

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. Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice. Garnish with cilantro and serve.