101 Cooking For Two - Everyday Recipes for Two: Chipotle Lime Grilled Pork Tenderloin - My Take

Sunday, August 14, 2011

Chipotle Lime Grilled Pork Tenderloin - My Take

Chipotle Lime Grilled Pork Tenderloin - My Take from 101 Cooking For Two
The Tale of Two Post. The movie will be out before the holidays. The first post (see previous post) is a slightly modified Alton Brown recipe. So, why do a second post you ask. Some things bothered me. First, even though I let it marinade for 24 hours, I felt most of the taste came in the last 10 minutes. Second, too much time. Third, the honey seemed ummm... too much honey and hard to mix. I wanted to try brown sugar.

So my modifications. First, I would use the chipotie powder like before. Second, my first marinade would only be 30 minutes while the tenderloin comes up to room temp and I preheat the grill. Third, brown sugar for the honey and a little decrease in the total sugar content. Lastly, I upped the garlic. You can never have too much garlic. I really like brown sugar with pork and the honey was a pain to get into solution.

Rating
Also identical to the previous post. The brown sugar was a lot easier to use and tasted nice. So the long marinade is fine if you have time but this is now a weeknight recipe.

Trim pork tenderloin. Be sure to remove any trimable fat, silver skin and any of those thin membranes that could keep the marinade from working.
Mix the marinade. 1/2 cup lime juice. 2 T brown sugar. 1 1/2 t kosher salt. 1 t garlic powder. 1/2 t chipotle powder.
Add about half the mixture to a 1 gallon Ziploc, add the tenderloin, remove as much air as possible. Let set at room temp for 30 minutes. Preheat the grill. Clean and oil grill.
Place over high heat. Turn every 3-5 minutes. Cook until internal temp of 140. About 20-25 minutes of grill time.

Make an aluminum foil "boat". Add reserved marinade. Move tenderloin to the boat.
 Seal the foil tightly and allow to rest for 10 minutes.




Chipotle Lime Grilled Pork Tenderloin - My Take


My take on a Alton Brown inspired pork tenderloin. A different taste from my usual tenderloin and a much different technique. With excellent results.
Ingredients
  • 1 pork tenderloin
  • 1/2 cup lime juice
  • 2 T brown sugar
  • 1 1/2 t kosher salt
  • 1 t garlic powder
  • 1/2 t Penzy Chipotle powder
Instructions
1) Trim the pork tenderloin and remove silverskin.2) Combine spices with lime juice and brown sugar. Mix well. 3) Add about half the mixture to a 1 gallon Ziploc, add the tenderloin, remove as much air as possible. Seal and rest at room temp for 30 minutes 4) Preheat grill on high. Clean and oil.5) Place over high direct heat. Rotate every 3-5 minutes a quarter turn.6) Make an aluminum foil "boat". Add reserved marinade. When internal temp is 140, moved tenderloin to the boat. About 20 minutes of grill time.7) Seal the foil tightly and allow to rest for 10 minutes.
Details
Prep time: Cook time: Total time: Yield: 2-3 servings

Updated

September 14 2011

DrDan

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4 Comments:

At August 15, 2011 at 10:28 AM , Blogger Inspired by eRecipeCards said...

This is an EXCELLENT second post. I am going to wildly agree with you about honey and grilling. It just makes your grill hard to clean (although I will add some when i seal in foil for it to rest). And the brown suger is much better... As it cooks, the liquid mixes in and you get a caramelization going.

Great that you stuck with it and even better as a blogger that you did back to back posts. Will stick with me much better!

Dave

 
At August 16, 2011 at 8:12 AM , Blogger Dr Dan said...

I held on to the first post for days because it didn't feel just right. I ended up publishing it also as written since it was very good. This is my "correction" of my that post.

 
At August 20, 2011 at 6:53 AM , Blogger Chris said...

I like your revised revisions!

I also just realized a lot of my comments don't make it to your blog. If I don't stay here for 2-3 seconds after hitting "post comment" it doesn't immediately ask for the word verification so it looks like I'm done. I'll be more patient from now on. Just didn't want you to think I was not reading certain posts. I have been commenting:)

 
At August 20, 2011 at 1:27 PM , Blogger Dr Dan said...

Thanks for all the comments over the years. I find it very encourging. Thanks again DrDan

 

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