Thursday, January 2, 2014

Citrus Grilled Pork Tenderloin - FORGET ABOUT THE RICE IN THE PICTURE!

This is definitely not a Whole30 compliant recipe because of the honey, but feel free to cut it back a bit if you want.  I made this for New Years Eve and it was delicious!  Enjoy!  And I forgot to take my own pic so that is why there is rice in the picture.

1 whole pork tenderloin, approximately 2 pounds
1/2 cup freshly squeezed lime juice
1/4 cup honey
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1 chipotle chile pepper in adobo sauce
1 teaspoon extra virgin olive oil

Trim the pork tenderloin of any excess fat and silver skin.

Place 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 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.

Brush grill with some oil (preferably something that can withstand hi heat like coconut oil).  Grill on high heat for approx 10 minutes on each side until internal temp reaches 140 degrees F.  I used my girddler/panini press and it took almost 20 min.

Remove the tenderloin from the grill and let it rest on a cutting board for 5 to 10 minutes.  Slice and serve with reserved marinade.

Adapted from:

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