There are so many things to love about pork tenderloins – they’re relatively lean and healthy, the cook quickly, and they really absorb whatever flavors you decide to throw at them. I’ve made quite a few versions in the past, but I think this one is definitely in the running as my new favorite!
I’m a huge fan of anything chipotle-flavored anyways, but I’d never think to add honey to the mix. Plus with the addition of tart lime juice and zest and fresh cilantro it really made for a combination that was out of this world. You make a large batch of the marinade, then reserve half to drizzle over the tenderloins right before serving. I also think it would be a fabulous salad dressing!
I went ahead and doubled the marinade recipe as I was using two pork tenderloins. The leftovers were great on Cuban sandwiches and quesadillas – so I’m glad that I went ahead and cooked two. This is one we’ll be coming back to again and again in our home, as everyone really enjoyed it!
Chipotle Honey Lime Pork Tenderloin
1 whole pork tenderloin, about 1 pound
1 tsp lime zest
1/2 cup freshly squeezed lime juice
1/4 cup honey
1 1/2 tsp kosher salt
2 cloves garlic, minced
1 chipotle chile pepper in adobo sauce
1 tsp vegetable oil
1 Tbsp fresh cilantro leaves, chopped
Place the lime zest, lime juice, honey, salt, and garlic 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.
Light grill and bring to medium-high heat, about 450 degrees. 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 155 degrees F.
Remove the tenderloin from the grill and let rest for 10 minutes. Remove to a cutting board and slice. Drizzle with reserved marinade. Garnish with cilantro and serve with reserved marinade on the side.
Source: slightly adapted from Alton Brown