Grilled Tenderloin

This is another recipe for grilled tenderloin.  I did not author this recipe (Alton Brown did) but it is so excellent, I had to share it with you.  Tender and absolutely delicious!  I made this as a double (2 tenderloins)  the recipe below is for one. 

1 whole pork tenderloin, 1  to 2 pounds

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

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.  Place the bags in a container.  Marinate in the refrigerator for 6 to 24 hours, rotating the bag a few times. Place the remaining marinade in a covered container and refrigerate until ready to use.
3.)  Heat up your gas grill to high.  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 few minutes, until the tenderloin reaches an internal temperature of 160 degrees F.
4.)  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. Sprinkle with the cilantro.  Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice.

** Instead of wasting the rest of the can of chipotle chili peppers, put individual peppers in a sandwich bag, divide the adobo sauce amongst the bags, seal and freeze for the next time.