Chipotle Maple Glazed Pork Tenderloin
Pork tenderloin is at its best when quickly cooked on the grill.
1 pork tenderloin, trimmed of silver skin
4 chipotle chiles in adobo sauce, finely minced
½ cup maple syrup
¼ cup freshly-squeezed lime juice
1 tbsp finely-grated lime zest
1 tsp garlic powder
1 ½ tsp salt
1 ½ tsp freshly-ground black pepper
2 tbsp honey
Combine lime, garlic, salt, honey, and pepper in a gallon size zip-top bag. Add pork and refrigerate 24 hours.
24 hours
In 24 hours, drain pork. Set aside.
24 hours
Heat 4 ½ pounds of natural chunk charcoal in a large chimney starter according to accompanying directions. Once coals have heated, disperse evenly around the bottom of the grill. Reapply grill grate and swab grate with an oil-soaked towel.
Add pork to hottest part of grill and cook 1 ½ minutes. Rotate 90 degrees and cook another 1 ½ minutes. Repeat 12 times or until internal temperature reaches 140°F for medium rare.
1 ½ minutes
While pork cooks, combine chipotle and maple syrup. Set aside.
Make a foil pouch and place cooked pork inside. Pour maple mixture over and tightly seal. Let rest 15 minutes and serve warm.
15 minutes