Thursday, July 12, 2012

Grilled Pork Tenderloin

I have been slacking on the recipes as we are in Tennessee enjoying the mountains. While we have been cooking dinner every night, they have been recipes that were already on the blog.  I have cheated a bit by scheduling posts of sides and snacks I made before we left.  I am not sorry, I am loving my vacation. (can you say white water rafting!!!)  However, tonight we are making this grilled pork tenderloin that we love but somehow neglected to make during the blog era. This is an Alton Brown Recipe.  (always good)   We are having it with my black beans recipe and rice and a salad. The post marinade is genius; the combination of pork and lime, sublime.  We all ate way too much.  This was the first time we actually cooked it on a grill.  (Usually we just cook it under the broiler). Yummy! It was also nice that our salad had lots of local veggies we got from a road side stand.


Grilled Pork Tenderloin

1    whole pork tenderloin approximately 1 pound
1    lime,zest finely grated
1/2 c  freshly squeezed lime juice
1/4 c  honey
1 1/2 t  kosher salt
1/2 t  garlic powder
1    chipotle chile pepper in adobo sauce
1 t  vegetable oil
1 T  chopped fresh cilantro leaves
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.
Grill Instructions
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.

Broiler Instructions
Preheat oven to 500
Turn Broiler to high and prop open the oven with a wooden spoon
Cook the pork 4-6 inches from the heating element turning every 2 minutes and cook for 12-15 minutes or until the pork reaches an internal temperature of 140-150
Remove the tenderloin from the oven 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.

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