Chipotle Lime Grilled Pork Tenderloin (Edit recipe)

Pork tenderloin is one of those cuts that enjoys a tasty marinade. The smokey heat from the chipotle peppers is subtle and the kiss of sweetness from the honey is so perfect together here. Using granulated garlic instead of fresh garlic makes for another flavor boost! I marinate overnight for optimal taste. A quick and oh so tasty protein for any dinner or night of BBQ! I like to serve it with my new Black Bean Avocado Dip!

10 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	317
Fat:	16 g
Carbohydrates:	40 g
Protein:	7 g
Cholesterol:	19 g
Sodium:	673 mg
Fiber:	0 g
Sugars:	34 g
Calculated for total recipe.

by Back Porch Paleo

Serves: 4-6

Ingredients

Marinade & Pork

1 whole Lime Zest, zest of one lime
1 cup Lime Juice, the number of limes will vary, but could easily 8 or so depending on size & how juicy they are
.5 cup Honey, omit for Whole30 if needed
.25 cup Cilantro, roughly chopped
1.5 tsp Kosher Salt
1 tsp Granulated Garlic, can sub garlic powder if needed
2 - 3 whole Chipotle Peppers in Adobo Sauce, roughly chopped
.25 cup Avocado Oil
1 whole Pork Tenderloin

optional garnish

1 - 2 Tbsp Cotija Cheese, crumbled
1 - 2 Tbsp Cilantro, finely chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare marinade by adding lime zest, lime juice, cilantro, honey, salt, garlic, peppers and avocado oil to a large mason jar. Secure the lid and shake well to combine, set aside.
Prep the tenderloin by removing any silver skin that may be on it, you may not have any depending on your butcher. Place the tenderloin in a quart sized zipper bag and pour ¾ of the marinade over it. Squeeze as much air out of the bag as possible, place on a small pan or plate (in case of leakage) and place in the refrigerator to marinate. Overnight for optimal flavor or at a minimum of 4-6 hours. Store the remaining marinade in a smaller jar and store in the refrigerator. You will use this to pour over the tenderloin after it’s grilled and sliced.
When ready to grill, remove from the tenderloin and reserved marinade from the refrigerator and let sit for 15-20 minutes, allowing the tenderloin to warm up a bit so it doesn’t seize up when it’s placed on the grill.
Grill until the tenderloin reaches an internal temperature of 145° at the largest side, then remove to a cutting board to rest for 10 minutes.
Slice and place on a serving platter then drizzle the reserved marinade on top while it’s still warm. Garnish as desired and serve.