I’m always trying to come up with new ways to make pork tenderloin since we love it so much in our house. The citrus in this marinade helps tenderize the meat while it marinades and gives it a little Cuban flare. It also cooks in a flash – mine was done in under 20 minutes – making it great for guests or a quick weeknight meal.
Grilled Pork Tenderloin
- Juice of two lemons
- Juice of two limes
- Zest of one lime
- 1/4 cup honey
- 1 tsp. ground cumin
- 1 tsp. Ancho chile powder
- 1/2 tsp. freshly ground black pepper
- 3 cloves garlic, minced
- 1 chipotle pepper in adobo sauce, minced
- 2 1/2 pounds pork tenderloin
- 2 tbsp. vegetable oil
- Place lemon juice, lime juice, lime zest, honey, cumin, chile powder, black pepper, garlic and chipotle pepper in a bowl. Whisk well to combine.
- Trim pork of any excess fat or silver skin.
- Place pork in re-sealable plastic bag. Pour marinade over the top. Seal and marinate in the refrigerator for 4 – 24 hours.
- Remove pork from refrigerator and let sit at room temperature for 15 – 20 minutes.
- Pre-heat grill to medium-high.
- Remove pork from marinade and pat dry with paper towels.
- Brush the grill with the vegetable oil.
- Add pork and let cook covered, for 7 – 8 minutes.
- Flip and cook covered for another 5 – 6 minutes.
- Finally, turn grill off and let pork cook covered for another 5 minutes, until internal temperature reaches 140 degrees.
- Remove from grill, cover loosely with foil and let rest for 5 minutes.
- Thinly slice pork and serve immediately.