Thrill of the Grill is a weekly feature this summer on LHBH where we’ll be sharing our favorite summertime grill recipes. You can check out our other recipes here!
It’s been a couple weeks, but we’re back with the latest installment in our Thrill of the Grill series, Chipotle Lime Pork Tenderloin! It’s one of my faves. The spicy, smoky chipotle and the tangy lime are the perfect pair for a pork tenderloin and a couple margaritas.
Grilled Chipotle Lime Pork Tenderloin
prep: 30 minutes (+24 hours marinate time)
cooking: 15 minutes
1 whole pork tenderloin (NOT the kind packed in marinade)
1 c. lime juice (fresh please, not the bottled stuff)
1/4 c. honey
1-2 chipotle peppers in adobo (depends on how daring you are)
4 cloves garlic, smashed
1 Tbsp. cilantro
2 tsp. salt
zest of one lime
1. In a high sided container, add your garlic and lime zest.
2. Add in one or two (or three?!) chipotle peppers in adobo. You can find these in the latin section of most supermarkets. Kevin and I love chipotle peppers (so we tend to go heavy on these), but if you’re not into spicy one pepper will give you the smoky goodness without the bite.
3. Add in the lime juice, honey, cilantro, and salt, then hit with a hand blender. If you don’t have a hand blender, your regular blender will work fine, too. Set aside.
4. Next, remove the silver skin from your pork tenderloin. Silver skin is a connective tissue that’s pretty tough and is typically removed before cooking. To remove it, use a thin, sharp knife inserted under the silver skin about a half inch from the end. Gently wiggle it back and forth until you can get a finger under it, then simply pull it off the tenderloin. If you don’t feel comfortable doing this, ask your friendly grocery store butcher to do it for you. If you do try it, BE CAREFUL!
5. With the silver skin removed, you’re ready to marinade. Pour half the marinade into a plastic bag over the tenderloin. Seal it up, making sure to get as much air out as possible. Marinade in the refrigerator at least four hours; overnight would be better (we went with a full 24 hours). Oh, and refrigerate the reserved marinade!
6. When you’re ready to cook, make sure to clean and preheat you grill. Place the tenderloin directly on the grill.
7. Every few minutes, turn the tenderloin a quarter of a turn until the internal temperature reaches 140 degrees F (60C).
8. Once the tenderloin reaches 140F, pull it off the grill. At this point you have two options: rest it for at least 5 minutes, slice, and serve OR post-marinade for 10 minutes. We really like to post-marinade pork because it tends to dry out really quickly. To post-marinade, create a little boat out of foil. Place the tenderloin on the bottom, then pour over the reserved marinade. Seal up and allow to rest for about ten minutes.
9. When your porky tenderloin is done with it’s siesta, slice it on the diagonal and serve.
What have you been grilling lately? Are there any recipes you’d like us to feature? Are you perplexed when it comes to planking? Vexed when it comes to grilled veg? Let us know and we’ll try to help you out!