Grilled Pork Tenderloin

• 1 ea. (~2.25 lb / 1 kg) pork tenderloin, trimmed
• ¼ cup freshly-squeezed lime juice
• ¼ cup honey
• 1 ½ tsp salt
• 2 tbsp apple cider vinegar
• ¼ cup apple cider
• 2 tbsp paprika
• ½ tbsp garlic powder
• 1 ⅓ tbsp cayenne pepper
• ½ tbsp chipotle powder
• ½ tbsp black pepper
• ½ tbsp dried rosemary
• 4 lb natural chunk charcoal
• ½ pound soaked applewood chips
• 2 tsp vegetable oil
• 1 sheet newspaper

Ingredients for 5 servings (1.3 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Combine marinade ingredients in a small saucepan. Pour half into a large zip-top plastic bag, reserving the other half in the fridge. Add pork to the bag, remove extra air, and marinate in the fridge for 24 hours.

   Stovetop
2. 2

   Remove pork from marinade. Discard the bag and the marinade in the bag. Allow the pork to drain as necessary.

3. 3

   Combine rub ingredients, and rub all over pork.

4. 4

   Moisten newspaper with oil and wad up under a large chimney starter with charcoal in it. Light and wait 15 minutes.

5. 5

   Once charcoal has heated, disperse evenly around bottom of grill. Add soaked chips, replace grate, and place pork in the center. Cover and cook for 1 ½ minutes (or a bit more, use your judgment).

   Grill or barbecue
6. 6

   Flip to another side and cook 1 ½ more minutes and repeat until pork has cooked for at least 12 minutes and until the internal temperature reaches at least 145°F (63˚C).

7. 7

   Make a large foil pouch (or use a covered dish) and place pork inside. Pour in reserved marinade (warmed to at least 145°F) and let rest for 10 minutes.

8. 8

   Serve.