Recipe courtesy of Alton Brown
Show: Good Eats
Grilled Pork Tenderloin
Total:
6 hr 35 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
6 hr 35 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

  • 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

Directions

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.

IDEAS YOU'LL LOVE

Bourbon-Mango Pulled Pork

Pork Spare Ribs Slow Braised In Medicinal Broth: Suong Non Tiem Thuoc Bac

Recipe courtesy of Luke Nguyen

Grilled Pork Tenderloin

Recipe courtesy of Larry Langford

Grilled Pork Tenderloin with Rosemary

Recipe courtesy of Kimberly Schlapman

Grilled Pork Tenderloin with Mustard Fruit

Recipe courtesy of Michael Symon

Pork Tenderloin

Recipe courtesy of Robert Williamson III

Creamy Mushroom Risotto with Rosemary Grilled Pork Tenderloin

Recipe courtesy of Dave Lieberman

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Man Fire Food

7:30am | 6:30c

Man Fire Food

8:30am | 7:30c

Man Fire Food

9:30am | 8:30c

Vinny & Ma Eat America

10:30am | 9:30c

Vinny & Ma Eat America

11:30am | 10:30c

Vinny & Ma Eat America

12:30pm | 11:30c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Chopped

6pm | 5c

Chopped

7pm | 6c
On Tonight
On Tonight

Chopped

8pm | 7c

Chopped

9pm | 8c

Chopped

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Chopped

12am | 11c

Chopped

1am | 12c

Chopped

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c