Pork Tenderloin with Lime, Chiles & Cilantro

Nick found this recipe on Food Network a while back and it does make a super tasty and moist tenderloin. You do have to start the marinating process either the morning of or night before you intend to make it, so it does take a little forethought. But it's worth the wait.

1 whole pork tenderloin
1 lime, zested 
1/2 c lime juice
1/4 c. honey
1 1/2 tsp salt
1/2 tsp garlic powder
1 chipolte pepper in adobo sauce
1 tsp vegetable oil 
1 tbsp cilantro leaves, chopped

To make the marinade, combine the lime zest, lime juice, honey, salt, garlic powder, chipolte pepper, and oil in a bowl or container, stir or shake to combine. Place the tenderloin in a ziploc bag and pour half the marinade into the bag. Seal and move around so that the marinade touches all of the pork. Let rest overnight if possible, or for at least 6 hours. Keep the remaining marinade in a container in the fridge.

When it's time to make dinner, pull out the pork tenderloin and turn up the grill. Once the meat has come to room temperature, place it on the grill. Cooking time is about 15 minutes, turning/ rotating the meat every two minutes. A bit high maintenance, but well worth it! Use a meat thermometer if possible to avoid overcooking. Once it's reached 140 degrees internally, remove from the grill. It should have a nice char on the outside. 

Place the cooked pork onto a sheet of aluminum foil. Fold up the sides of the foil and pour in the other half of the marinade. Fold the aluminum shut, making a little pouch. This keeps the liquid inside to get absorbed by the resting pork. Let it rest for about 10 minutes. 

Once it's done resting, cut into rounds, garnish with cilantro and serve. 

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