Grilled Pork Tenderloin

Name: Grilled Pork Tenderloin
Prep time: 6 h 35 min
Cook time: 6 h 35 min
Total time: 6 h 35 min
Yield: 4
Cuisine: Global
Ingredients: 1 chipotle chile pepper in adobo sauce; 1 Tbsp chopped fresh cilantro leaves; 1 teaspoons garlic powder; 59 milliliters honey; 2 teaspoons kosher salt; 118 milliliters freshly squeezed lime juice; 1 lime, zest finely grated; 1 whole pork tenderloin, approximately 1 pound; 1 teaspoon vegetable oil

Grilled Pork Tenderloin might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free and dairy free recipe has 631 calories, 94g of protein, and 17g of fat per serving. It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of chipotle chile pepper in adobo sauce, kosher salt, lime juice, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Watch how to make this recipe.

Trim the pork tenderloin of any excess fat and silver skin.

Ingredients you will need

Pork Tenderloin

Place the lime zest, lime juice, honey, salt, and garlic powder in a small, lidded jar and shake to combine.

Ingredients you will need

Garlic Powder

Lime Juice

Lime Zest

Honey

Shake

Salt

Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and move around to combine.

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Chipotle Chiles

Marinade

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.

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Pork Tenderloin

Place the remaining marinade in a covered container and refrigerate until ready to use.

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Marinade

Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill.

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Grill

Remove the reserved marinade from the refrigerator.

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Marinade

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.

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Spread

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Grill

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.

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Grill

Brush the grill with vegetable oil.

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Vegetable Oil

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Grill

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.

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Marinade

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.

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Marinade

Wrap

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Aluminum Foil

Grill

Remove to a cutting board and slice.

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Cutting Board

Garnish with cilantro and serve.

Ingredients you will need

Cilantro

Equipment

Ingredients

Servings:

chipotle chile pepper in adobo sauce 1Tbsp

chopped fresh cilantro leaves 1teaspoons

garlic powder 59milliliters

honey 2teaspoons

kosher salt 118milliliters

freshly squeezed lime juice 1

lime, zest finely grated 1

whole pork tenderloin, approximately 1 pound 1teaspoon

vegetable oil

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin on the menu? Try pairing with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. One wine you could try is Rutini Coleccion Cabernet-Malbec. It has 4.4 out of 5 stars and a bottle costs about 23 dollars.

Rutini Coleccion Cabernet-Malbec

Deep ruby red. Duo of varietals of French origin results in harmo- nious and balanced red: Cabernet Sauvignon delivers its full-bod- ied character, and Malbec lends nuance to the blend with soft and sweet tannins, enhancing a unique combination of fruity flavours and aromas.