1 whole pork tenderloin, about 1 pound
1 lime, zest finely grated
1/2 c fresh lime juice
1/4 c honey
1.2 tsp kosher salt
1/2 tsp garlic powder
1 tsp Chipotle chili powder
1 tsp ground cumin
1 tsp canola oil
1 T chopped fresh cilantro
(I usually double this recipe completely and “butterfly” the pork.)
Combine all the ingredients in a small, lidded container and shake to combine.
Place the pork in a 1 gallon resealable bag (my preference) or Pyrex dish.
Pour 3/4’s of the marinade over the pork and move around to combine.
Marinate in the refrigerator for AT LEAST 6 hours, as long as 24 hours.
Keep the remaining marinade in the container and refrigerate until ready use.
Remove the tenderloin from the frig and allow to sit at room temperature for 10-20 minutes.
Also remove the reserved marinade from the frig and allow to come to room temperature.
Grill the pork 12-15 minutes, turning every 2 minutes, until it reaches an internal temperature of 140 degrees F.
Remove the tenderloin from the grill and place on a large piece of heavy duty foil folded at the edges to make a basket.
Pour on the reserved marinade.
Wrap tightly and rest for 10 minutes.
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