Trim the pork tenderloin and remove the silverskin.
Combine spices with lime juice and honey. Mix well. The Tupperware mixer works well here.
Add half the mixture to a 1 gallon Ziploc, add the tenderloin, remove as much air as possible. Seal and refrigerate for 1 to 3 hours. But up to 24 hours is fine.
Remove the tenderloin from refrigerator and allow to rest at room temp for 30 minutes. Clean and oil grates. Preheat grill to a surface temperature of about 450. That is medium on my grill which is hot. Most grills it will be medium-high.
Place over direct heat. Cook with a closed lid. Rotate the tenderloin ⅓ every 5 minutes for about 20-25 minutes until an internal temperature of 140. Please never cook by time alone. Use an instant-read thermometer, please.
Make an aluminum foil "boat." Add reserved marinade to the foil boat and moved tenderloin to the boat. Seal the foil tightly and allow to rest at room temperature for 10 minutes. FYI, I checked the temp at this point, and it was 151.
Use one fresh lime with its zest if you have it.
One chipotle pepper with sauce may be used instead of the powder.
The originally recommended ¼ cup of honey is way too sweet. I suggest using half that (2 tablespoons) and I also prefer brown sugar in this recipe.
Marinade time is 1-3 hours, but up to 24 is fine. As little as 30 minutes will get fairly good results.
Do Not rinse off the marinade.
Be sure to reserve and refrigerate half the marinade at the beginning. Never reuse a marinade.
To do this well, you need to know your grill surface temperature. But you must use an instant-read thermometer to determine the end-point.
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