A great tasting southwest chipotle lime pork tenderloin that will leave them asking for more.
The Tale of Two Posts. The movie will be out before the holidays. The first post (see the previous post) is a slightly modified Alton Brown recipe. So, why do a second post you ask? Some things bothered me. First, even though I let it marinade for 24 hours, I felt most of the taste came in the last 10 minutes. Second, too much time. Third, the honey seemed too much and hard to mix. I wanted to try brown sugar.
So my modifications. First, I would use the chipotle powder like before. Second, my first marinade would only be 30 minutes while the tenderloin comes up to room temp and I preheat the grill. Third, brown sugar for the honey and a little decrease in the total sugar content. Lastly, I upped the garlic. You can never have too much garlic. I like brown sugar with pork, and the honey was a pain to get into solution.
Also identical to the previous post. The brown sugar was a lot easier to use and tasted nice. So the long marinade is fine if you have time but this is now a weeknight recipe.
Trim pork tenderloin. Be sure to remove any trimmable fat, silver skin and any of those thin membranes that could keep the marinade from working.
Mix the marinade. 1/2 cup lime juice. 2 T brown sugar. 1 1/2 t kosher salt. 1 t garlic powder. 1/2 t chipotle powder.
Add about half the mixture to a 1 gallon Ziploc, add the tenderloin, remove as much air as possible. Let set at room temp for 30 minutes. Preheat the grill. Clean and oil grill.
Place over high heat. Turn every 3-5 minutes. Cook until internal temp of 140. About 20-25 minutes of grill time.
Make an aluminum foil “boat”. Add reserved marinade. Move tenderloin to the boat. Seal the foil tightly and allow to rest for 10 minutes.
July 8, 2016