Pork Tenderloin With Honey-Lime Marinade

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
Prep time
Cook time
Total time
NOTE: marinate overnight.
Recipe type: Entree
Serves: 4-6
  • 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
  1. Trim the pork tenderloin of any excess fat and silver skin.
  2. Place the lime juice, lime zest, honey and garlic powder in a small jar or container and shake to mix.
  3. 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.
  4. Marinate in the refrigerator 6-24 hours, rotating the bag in the process.
  5. Refrigerate the other half of the marinade.
  6. When ready to prepare the meal, remove pork and reserved marinade from refrigerator to come to room temperature. Fire up the grill.
  7. 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.
  8. When the internal temperature is 140F, remove the pork and place on aluminum foil.
  9. Pour the reserved marinade over the meat. Crimp and seal; set for 10 minutes.
  10. Uncover, remove to cutting board. Slice thinly and garnish with cilantro.


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