Tuesday, July 21, 2009

"It's a Keeper" - Grilled Pork Tenderloin

I have always enjoyed cooking and trying out new recipes, and even as a child would beg my parents to allow me to cook them dinner during the summer months when I had nothing better to do. Back then it was usually mini personal pizzas and alphabet soup, served under candlelight with Mozart softly playing in the background of course :) I love that my parents always welcomed the opportunity to allow me to experiment, and ALWAYS told me my food was delicious.

Now that Matt and I are married and living together, I've been having fun taking on the challenges of cooking for someone else and livin' up domesticity! Since I leave the house at 7:00 am, and get home around 6:30 pm, I really don't have the time or energy to start chopping and sauteing. This tenderloin recipe is PERFECT for those of you who don't have the time during the day to prepare dinner because of work, children, school, etc.. Simply make the marinade at night, and let the pork hang out in the refrigerator until the next night before slapping in on the grill . . .so it's great for summertime cooking too!

I was worried about how it would turn out because I "tweaked" the recipe a bit due to what I had in the kitchen (see notes below), but according to Matt "it's a keeper"! Thanks Alton Brown, maybe I'll actually try your complete recipe next time. *I also used our gas grill on low and not a charcoal grill like Alton*

- 1 whole pork tenderloin, approximately 1 pound (next time I'll use 2 so we have left-overs)
- 1 lime, zest finely grated (I had a lemon, so that's what I used)
- 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 (I used 1 teaspoon chipotle chile powder to save a trip to the store)
- 1 teaspoon vegetable oil
- 1 tablespoon chopped fresh cilantro leaves (didn't feel like going to the store for garnish, so I didn't)

Place the lime zest, 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 (or powder), 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 6 to 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.

*This is where you can get crazy with the charcoal grill, or simply use your gas grill*

Fill a large chimney starter with natural lump charcoal and light. Once the charcoal is ashy and white, approximately 30 minutes, dump the hot charcoal onto the lowest grate of the grill and spread into an even layer using extra-long tongs. Place the cooking grate back on the grill and cover with the lid; heat the grate to medium heat for 2 to 3 minutes.

Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F.

Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice. Garnish with cilantro and serve.


1 comment:

  1. You have created an interesting way of staying current with you. I thoughly enjoyed your blog and will look forward to reading more.
    Love you. - - Dad.


I'd love to hear your thoughts!