boys men in my family love pork. Pork chops. Porkloin. Loin. Bacon. Bacon. Pork roast. Pulled pork. Barbecue pork. Roast pork. Well, you get the idea. I like pork, but I definitely don’t have the love for it that they do. But, I do enjoy cooking for them and trying out new recipes. Well, have I got a Grilled Pork Tenderloin Recipe for you!
Every since Lenny and I went to Mexico this past Spring, I just can’t seem to get enough of the taste of foods with a Mexican flare. This Grilled Pork Tenderloin Recipe hits the spot! I have made it no less than three or four times since April.
You start the recipe off with a marinade of lime zest, lime juice, honey, salt, garlic powder and chipotle chile peppers in adobo sauce. What a combination of flavors! Just reading these ingredients with the combination of sour, sweet, smoky and heat brings alive my taste buds.
My original recipe called for lime zest and limes, but as you can see in my photos, today I used lemons. The flavor is still awesome and maybe even just a little more citrusy. Perfect!
You simply put all the marinade ingredients in a container with a secure lid and then shake up your marinade. You pour the marinade into a gallon storage bag then add the pork. Seal the bag, being sure to remove as much as the ai as possible, then squish all that goodness around so that the pork is completely coated. Place the pork in a container and marinate in the refrigerator for 6-24 hours.
Once you’ve marinated the pork (and trust me, the longer you marinate, the better the flavor), you throw it on your grill and cook to pork perfection!
Grill the pork on medium heat, turning frequently. After 30-45 minutes, remove the pork from the grill. But, you’ll want to take a large piece of aluminum foil and make a “bowl” for the pork. Place the pork in the middle, then pour the reserved marinade over the pork, cover with the foil and let rest for 10 minutes before serving.
This is by far my FAVORITE pork recipe. This marinade is refreshing, zesty, smoky, citrusy and just downright yummy. If you like this recipe, you can use this picture below to Pin it to Pinterest!
I love this recipe and although it takes a little bit of time with having to marinate the pork, it is SOOO worth it! Give it a try and let me know what you think. I bet your family will love it as much as mine does!
- 1 whole pork tenderloin, approximately 1 pound
- 1 lime, zest finely grated
- ½ cup freshly squeezed lime juice
- ¼ cup honey
- 1-1/2 teaspoons kosher salt
- ½ teaspoon garlic powder
- 1 chipotle chile pepper in adobo sauce
- 1 teaspoon vegetable oil
- 1 tablespoon chopped fresh cilantro leaves
- Trim any excess fat and silver skin from the pork tenderloin.
- 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 squeeze the ingredients 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) in the refrigerator. Allow to 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.
- Heat grill to medium heat. Brush grill with vegetable oil.
- Remove the tenderloin from the bag and place in the center of grate.
- Discard the bag with the marinade.
- Cover and cook for 12 to 15 minutes, turning every couple of 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 lip 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.
Til next time…