Healthy Grilled Pork Tenderloin
One of my favorite healthy pork recipes! The combination of lime, honey and chipotle pepper make this both tangy and a bit sweet but with a little kick. Pork tenderloin truly is “the other white meat.” It’s lean, tender, juicy and very low in calories and fat.
And don’t worry if your pork tenderloin is slightly pink in the center after removing from the heat— it should be! Pork tenderloin is at its perfection when cooked to an internal temp of 140 degrees F and left to rest for 10 minutes before slicing.
𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦 (𝟰 𝗦𝗲𝗿𝘃𝗶𝗻𝗴𝘀)
1 whole pork tenderloin, approximately 1 1/4 pound
1 lime, zest finely grated
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
1 teaspoon vegetable oil
1 tablespoon chopped fresh cilantro leaves (optional)
1. Trim the pork tenderloin of any excess fat and silver skin.
2. 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, 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.
3. Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator.
4. CHARCOAL- 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.
GAS- Heat grill to medium high heat.
5. 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 2-3 minutes, until the tenderloin reaches an internal temperature of not more than 140 degrees F.
NOTE: It’s always best to use an instant-read meat thermometer when cooking meat to ensure a proper temp is achieved.
6. 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.
NOTE: The internal temp will continue to rise during this rest period.
7. Remove to a cutting board and slice. Garnish with cilantro and serve.
𝗡𝗨𝗧𝗥𝗜𝗧𝗜𝗢𝗡 (𝗽𝗲𝗿 𝘀𝗲𝗿𝘃𝗶𝗻𝗴)
% 𝗗𝗮𝗶𝗹𝘆 𝗩𝗮𝗹𝘂𝗲*
Total Fat 5.4g 7%
Saturated Fat 1.6g 8%
Cholesterol 84mg 28%
Sodium 439mg 19%
Total Carbohydrate 16.8g 6%
Dietary Fiber 2.2g 8%
Total Sugars 12.8g
Vitamin D 0mcg 0%
Calcium 34mg 3%
Iron 2mg 11%
Potassium 546mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by Ron Patterson
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