What’s for dinner…the other white meat! Pork tenderloin is so versatile and it is much more affordable than beef tenderloin. Guess you could call it the “friendly meat”. Many years ago I thought I didn’t like pork tenderloin and I can’t imagine why. Pork tenderloin is such an agreeable cut of meat. As I reflect back on that decision I can’t for the life of me remember why I had such a crazy notion. What’s not to like? It’s tender, succulent, can be marinated or rubbed with a myriad of seasonings, and it is so fast and easy to make. In fact, it cooks so fast, it’s ideal for a week night dinner. It is the perfect canvas on which to build a masterpiece!
Pork tenderloin is like a chameleon. Not because is tastes like one…but because it will become whatever it is near. You can marinate it, drape it in sauces or rub it with spices; thus you are in charge of it’s nationality. A rub of chipotle, cumin and lime juice and it’s Mexican. Ole! Marinate it in soy, orange juice, and ginger and it’s Asian. Ah So! Or make a sauce of mustard, apple cider vinegar and caraway seeds and it’s German. Ja Wohl! If I had only known way back when that I could travel the world on a magic carpet ride of taste buds, I would have fallen in love with pork tenderloin so much sooner!
Feeling grateful that I finally discovered the simple beauty of pork tenderloin (grateful face emoji needed)
Grilled Chili Lime Pork Tenderloin
Marinade:
Pat pork dry and trim any silver skin or excess fat off of the loin. Silver skin will never get tender so it’s important to remove before cooking. Place pork loin in a freezer bag.
In a small bowl, combine oil, lime juice, soy sauce, chili powder, cumin, brown sugar, and cinnamon. Pour chili mixture over pork and use your hands to massage the mixture into the pork.
Marinate for 30 minutes while you prepare the grill or in refrigerator for a couple hours or overnight before grilling for a more intense flavor. Remove from refrigerator 30 minutes prior to grilling.
Spice Rub:
Mix the dry spices together in a small bowl to make the rub.
Pat the pork loin dry and rub 1/2 of the dry spice mixture into the meat.
You will have extra spice rub unless you have a large pork loin. The spice rub should just lightly coat the pork loin for an extra layer of flavor. The combination of marinade to tenderize and add flavor and the spice rub that adds a spicy caramelized layer makes this pork loin special!
Grill:
Heat grill to hot – about 550°. Brush the grill grates with oil and place tenderloin on the grates. Here’s the secret: Treat the tenderloin like it has four sides. Because it is a long round roast you need to get the insides cooked through without burning the surface.
Close the lid and let each side sear for about 2-4 minutes over the direct heat, depending on the size of the loin. Leave it alone. After the time has elapsed, turn the meat one quarter turn, letting the next side sear. When you are grilling each side, do not move it until you are ready to rotate to the next side.
When the internal temperature reaches 145°, remove tenderloin to a plate and cover with foil. Let rest for 5-10 minutes in a warm place that won’t accelerate the cooling process. Your tenderloin will be moist and tender on the inside and have a flavorful crust on the outside.
The pork will continue to cook while resting (carry over cooking) even after being removed from the grill heat. Because the tenderloin is so low in fat it can dry out quickly on the grill so you don’t want to overcook it.
After it rests you will have a temperature of about 150°. This will give you a light pink center, about medium temperature pork. If you like your pork cooked a bit more, closer to the 160° (pale pink center), then leave the tenderloin on the grill for a few minutes longer. Using a meat thermometer is the best way to judge the temperature of meat.
To serve, cut into 1/2″ to 3/4″ slices. Offer fresh lime wedges for guests to squeeze on meat right before eating for a burst of flavor.
Serve with Black Bean Cilantro Brown Rice and a Green Salad with Creamy Chipotle Lime Dressing. Wash it all down with an ice cold beer or a frosty margarita! Today this pork tenderloin says “Ole”!
- 2 pounds pork tenderloin, trimmed
- 1 Tablespoon vegetable oil
- 1 1/2 Tablespoons Mexican lime juice
- 1 teaspoon soy sauce (Tamari for Gluten Free)
- 1 clove garlic, chopped
- 1 teaspoon chipotle chili powder
- 1 teaspoon cumin
- 1 teaspoon brown sugar
- 1/8 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ancho chile powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon coarse kosher salt
- 1/4 teaspoon black pepper
- fresh lime wedges, for garnish
- Marinate: Pat pork dry and trim any silver skin or excess fat off of the loin. Silver skin will never get tender so it's important to remove before cooking. Place pork loin in a freezer bag.
- In a small bowl, combine oil, lime juice, soy sauce, chili powder, cumin, brown sugar, and cinnamon. Pour chili mixture over pork and use your hands to massage the mixture into the pork.
- Marinate for 30 minutes while you prepare the grill or in refrigerator for a couple hours or overnight before grilling for a more intense flavor. Remove from refrigerator 30 minutes prior to grilling.
- Spice Rub: Mix the dry spices together in a small bowl to make the rub.
- Pat the pork loin dry and rub 1/2 of the dry spice mixture into the meat. You will have extra spice rub unless yo have a large pork loin.
- Heat grill to hot - about 550°. Brush the grill grates with oil and place tenderloin on the grates. Here’s the secret: Treat the tenderloin like it has four sides. Because it is a long round roast you need to get the insides cooked through without burning the surface.
- Close the lid and let each side sear for about 2-4 minutes over the direct heat, depending on the size of the loin. Leave it alone. After the time has elapsed, turn the meat one quarter turn, letting the next side sear. When you are grilling each side, do not move it until you are ready to rotate to the next side.
- When the internal temperature reaches 145°, remove tenderloin to a plate and cover with foil. Let rest for 5-10 minutes in a warm place that won’t accelerate the cooling process. Your tenderloin will be moist and tender on the inside and have a flavorful crust on the outside.
- The pork will continue to cook while resting (carry over cooking) even after being removed from the grill heat. Because the tenderloin is so low in fat it can dry quickly on the grill so you don’t want to overcook it.
- After it rests you will have a temperature of about 150°. This will give you a light pink center, about medium temperature pork. If you like your pork cooked a bit more, closer to the 160° (pale pink center), then leave the tenderloin on the grill for a few minutes longer. Using a meat thermometer is the best way to judge the meat temperature.
- To serve, cut into 1/2" to 3/4" slices. Offer fresh lime wedges for guests to squeeze on meat right before eating for a burst of flavor.
- Serve with Black Bean Cilantro Rice and a Mixed Green Salad with Creamy Chipotle Dressing. Wash it all down with an ice cold beer or a frosty margarita!
