Grilled pork tenderloin will be even more juicy and tender, if you cook it whole, having previously stood in sweet and sour marinade. Whole marinade made from juice and lime zest, honey, salt and garlic powder is divided in half. In one half marinated meat with chipotle pepper in adobo sauce, which balances honey sweetness with its smoked aroma and piquant tasteful. And the other half of the mixture is poured onto the already prepared meat. So pork will gain a more vibrant citrus flavor, which will be in harmony with chopped fresh cilantro sprinkled with on sliced tenderloin before serving. Nutrition value of one serving: (total 4) Calories 200, total fat 5 g, saturated fat 1 g, protein 24 g., Carbohydrates 15 g., Fiber 0 g., Cholesterol 74 mg., Sodium 600 мг., сахар 12 г. 
Time: 6 час. 35 minutes Complexity: easy Servings: 4 The recipes use volumetric containers of volume: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 whole pork tenderloin weighing approximately 0.5 kg.
- 1 lime zest, finely grated
- 0.5 tbsp. freshly squeezed lime juice
- 1/4 Art. honey
- 1.5 tsp coarse salt
- 0.5 tsp garlic powder
- 1 chipotle pepper in adobo sauce
- 1 tsp vegetable oil
- 1 tbsp. l chopped cilantro leaves
Recipes with similar ingredients: pork tenderloin, lime, honey, garlic powder, chipotle pepper in adobo sauce, cilantro
Recipe preparation:
- Cut off excess fat and skin from the tenderloin.
- Combine the zest and lime juice, honey, salt and close the garlic powder and shake. Pour half marinade in a 4-liter sealed ziplock bag, add pepper chipotle and mix. Add the pork tenderloin to the bag and Seal by releasing as much air as possible from the bag. Put it in the tank in case it leaks. Put the meat marinate in the refrigerator for 6-24 hours, periodically turning package. Pour the remaining marinade into a container with a lid and place in refrigerator until ready to use.
- Remove the tenderloin from the bag and leave at room temperature while warming the grill. Take it out of the fridge remaining marinade.
- Fill a large grill starter with natural charcoal and light it up. As soon as coal is covered with white ash, approximately after 30 minutes, pour it onto the lowest grill rack and spread with forceps in an even layer. Place the grill back on the grill. and cover; heat the wire rack to medium heat for 2-3 minutes.
- Grease the grill with vegetable oil. Take the tenderloin out of the bag. and put in the center of the grate. Throw away the marinade bag. Cover grill and fry meat for 12-15 minutes, turning every 1.5-2 minutes until its internal temperature reaches 60 ° C.
- Transfer the tenderloin from the grill to a large sheet of heavy-duty aluminum foil folded around the edges to make a tray, and pour over the shelved marinade. Wrap tightly and leave meat for 10 minutes. Then put on a cutting board and chop. Sprinkle with cilantro and serve.
