Grilled Pork Tenderloin
1 whole pork tenderloin, about 1 pound
1 teaspoon lime zest
1/4 cup freshly squeezed lime juice
1/4 cup honey
3 tablespoons soy sauce
3 cloves garlic, minced
2 chipotle chile peppers in adobo sauce
1 teaspoon canola oil
1 tablespoon fresh cilantro or parsley leaves, chopped
Place the lime zest, lime juice, honey, soy sauce, and garlic in a small 1-gallon resealable bag, add the chipotle peppers with the sauce, and squeeze peppers 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 a couple of times.
Light grill and bring to medium-high heat, about 450˚F. 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 few minutes, until the tenderloin reaches an internal temperature of 140˚F.
Remove the tenderloin from the grill and let rest for 10 minutes. Remove to a cutting board and slice. Garnish with chopped cilantro, Italian parsley leaves, or minced green onion tops.
Makes 2 to 4 servings.
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