Sunday, August 12, 2012

Chili-Lime Pork Tenderloin

They say good things come to those who wait.   I have never particularly liked that phrase.  You see, I'm not a very patient individual....but then again, how many of us REALLY are?? Anyway, I digress... You didn't come here to read by ramblings about that.

Anyway, this recipe requires a little patience. However, the pay off (i.e. party in your mouth, compliments out the wazoo, etc. ) is BIG.  Don't let a case of impatience keep you from trying it out.

It combines all of the things that life should be into one tasty dish: savory, sweet, and a bit spicy to keep it interesting.

Not a fan of pork? Really? I feel bad for you. (sarcasm).  No, in all seriousness, if you don't dig pork, try this marinade out on chicken or beef!


Chili-Lime Pork Tenderloin


1 lb pork tenderloin
Zest of 1 lime
Juice of 1 lime (use the juice from the one you zested!)
1/4 cup honey
1 1/2 tsp salt
1/2 tsp garlic powder
1 chipotle chili pepper, chopped (canned, in adobo sauce)
1 tsp canola oil


Trim the pork tenderloin of any excess fat and silver skin.

For the marinade, combine zest through chili pepper in small, lidded jar. Shake well.

Place the pork tenderloin in a large resealable plastic bag with 1/2 of the marinade.

Refrigerate for 6 hours or overnight.

Reserve remaining marinade in a separate covered container to brush meat while cooking.

Heat grill to medium; brush with oil.
    Note: don't want to mess with brushing the grill? Dump the oil into the marinade!

Remove tenderloin from marinade.  Cook for 12-15 minutes, turning every 3-5 minutes, until the tenderloin reaches an internal temperature of 145F.  Brush reserved marinade over meat while cooking.

Remove from grill. Let met rest for 10 minutes prior to slicing. Refrigerate any leftovers (which there will be none!)

Serves 4

Other Information:

WW 5pp+ per serving

All pictures are mine, so don't be a thief.

I am not associated with Weight Watchers. All point values are unofficial.

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