Alton Brown is our favorite celebrity chef. (Doh, he’s from home!) This is a variation on his citrus marinade for pork tenderloin, using a gas grill not his chimney charcoal method.
Pork Tenderloin a la Alton Brown
NOTE: marinate overnight.
Author: Kathy Gill
Recipe type: Entree
- 1 to 1-1/2 lb. whole pork tenderloin
- ½ c freshly squeezed lime juice (about 4 limes)
- zest from 1 lime
- ½ c honey (not typical grocery store honey)
- ½ t garlic powder
- 1½ teaspoons kosher salt
- 1 t vegetable oil
- ½ c dried cranberries (our preference) or dark raisins
- 1 T chopped fresh cilantro leaves
- 1 large sheet of aluminum foil
- Trim the pork tenderloin of any excess fat and silver skin.
- Place the lime juice, lime zest, honey and garlic powder in a small jar or container and shake to mix.
- Pour half of the marinade into a 1-gallon resealable plastic bag. Add the pork to the bag, squeeze out as much air as possible and seal. Massage the bag and then place in refrigerator.
- Marinate in the refrigerator 6-24 hours, rotating the bag in the process.
- Refrigerate the other half of the marinade.
- When ready to prepare the meal, remove pork and reserved marinade from refrigerator to come to room temperature. Fire up the grill.
- Put the tenderloin on the hottest part of the (gas) grill and cook for 1-1/2 minutes. Turn ½ every 1-1/2 minutes until you have about 12 minutes of cooking time.
- When the internal temperature is 140F, remove the pork and place on aluminum foil.
- Pour the reserved marinade over the meat. Crimp and seal; set for 10 minutes.
- Uncover, remove to cutting board. Slice thinly and garnish with cilantro.
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