Grilled pork tenderloin
Votes: 9
Time: 6 hours 35 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 200, total fat 5 G., saturated fats 1 G., proteins 24 G., carbohydrates 15 G., fiber 0 G., cholesterol 74 mg, sodium 600 mg, sugar 12 G.
Calories 200, total fat 5 G., saturated fats 1 G., proteins 24 G., carbohydrates 15 G., fiber 0 G., cholesterol 74 mg, sodium 600 mg, sugar 12 G.
Grilled pork tenderloin will be even juicier and more tender if cooked whole, after marinating in a sweet and sour marinade. The marinade, made with lime juice and zest, honey, salt, and garlic powder, is divided in half. One half marinates the meat with chipotle peppers in adobo sauce, which balances the honeyed sweetness with its smoky aroma and piquant flavor. The other half is poured over the finished pork. This will infuse the pork with a bright citrus flavor, which pairs beautifully with chopped fresh cilantro sprinkled on the sliced tenderloin before serving.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 whole pork tenderloin weighing approximately 0.5 kg.
- Zest of 1 lime, finely grated
- 0.5 cup freshly squeezed lime juice
- 1/4 cup honey
- 1.5 tsp coarse salt
- 0.5 tsp garlic powder
- 1 chipotle pepper in adobo sauce
- 1 teaspoon of vegetable oil
- 1 tbsp chopped cilantro leaves
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Cooking the dish according to the recipe:
- Trim excess fat and skin from the tenderloin.
- Combine the lime zest and juice, honey, salt, and garlic powder in a small jar, seal, and shake. Pour half the marinade into a 4-quart zip-lock bag, add the chipotle pepper, and toss to combine. Add the pork tenderloin to the bag and seal, squeezing out as much air as possible. Place it in a container in case it leaks. Marinate the meat in the refrigerator for 6-24 hours, turning the bag occasionally. Pour the remaining marinade into a lidded container and refrigerate until ready to use.
- Remove the tenderloin from the bag and let it sit at room temperature while you preheat the grill. Remove the remaining marinade from the refrigerator.
- Fill a large chimney starter with natural charcoal and light. Once the charcoal is covered in white ash, about 30 minutes, pour it onto the bottom grate of the grill and spread it out evenly with tongs. Replace the grate on the grill and cover with the lid. Heat the grate to medium heat for 2-3 minutes.
- Brush the grill with vegetable oil. Remove the tenderloin from the bag and place it in the center of the grill. Discard the bag with the marinade. Cover the grill with a lid and cook for 12-15 minutes, turning every 1.5-2 minutes, until the internal temperature reaches 140°F (60°C).
- Transfer the tenderloin from the grill to a large sheet of heavy-duty aluminum foil, folded over the edges to form a tray, and pour the reserved marinade over it. Wrap tightly and let the meat rest for 10 minutes. Then transfer to a cutting board and slice. Sprinkle with cilantro and serve.
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