Grilled Chili Lime Pork Tenderloin
- TOTAL PREP TIME60 minutes
- DEGREE OF DIFFICULTY Easy
- 1-1/2 lbs. pork tenderloin
- 1 T. vegetable oil
- 1 T. freshly squeezed lime juice
- 1 tsp. soy sauce
- 1 tsp. chili powder
- 1 tsp. dried cumin
- 1/2 tsp. brown sugar
- 1/16 tsp. cinnamon
- smoked salt
- freshly ground black pepper
- fresh lime wedges
- Pat pork dry and set in a pan or dish with sides.
- In a small bowl, combine oil, lime juice, soy sauce, chili powder, cumin, brown sugar, and cinnamon. Pour chili mixture over pork and use your hands to rub it over the entire surface of the pork. Let sit for 30 minutes while you prepare the grill. Or for a deeper flavor, place seasoned pork in refrigerator for a couple hours or overnight before grilling (highly recommended...it's so good!), just remove from refrigerator 30 minutes prior to grilling.
- Heat grill to hot, or 550°. Place tenderloin on grill grates and sear, without moving, for 4 minutes. Then flip tenderloin over and sear opposite side for another 4 minutes, without moving.
- Reduce grill heat to medium-high, between 475° and 500°. Flip tenderloin back to first side and cook for 6 minutes. Then flip over once more and cook for another 6 minutes.
- Check internal temperature of pork with a meat thermometer, placing it into the thickest part of the tenderloin. When temperature just reaches 145°, remove tenderloin to a plate. Let rest for 3 minutes. The pork will continue to cook while resting, even after being removed from the grill. This will give you a brighter "blush of pink", medium rare pork. If you like your pork cooked a bit more, closer to the 160° "blush of pink", simply leave the tenderloin on the grill a bit longer.
- To serve, cut into 1/2" to 3/4" slices. Offer fresh lime wedges for an extra spritz of lime right before eating.