Grilled Chili Lime Pork Tenderloin

The recipe Grilled Chili Lime Pork Tenderloin is ready in around 45 minutes and is definitely a super gluten free, dairy free, and fodmap friendly option for lovers of American food. For $1.05 per serving, you get a main course that serves 6. One serving contains 138 calories, 17g of protein, and 5g of fat. This recipe from A Farm Girls Dabbles requires bell pepper, brown sugar, pork tenderloin, and cinnamon. It is perfect for The Fourth Of July. Several people made this recipe, and 6313 would say it hit the spot. Taking all factors into account, this recipe earns a spoonacular score of 90%, which is excellent. If you like this recipe, you might also like recipes such as Chili-Lime Pork Tenderloin, Chipotle Lime Grilled Pork Tenderloin – My Take, and Grilled Pork Tenderloin with Garlic and Lime.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

1. 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.

2. Pour chili mixture over pork and use your hands to rub it over the entire surface of the pork.

3. 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.

4. Heat grill to hot, or 550°.

5. 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.

6. 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.

Nutrition Information:

covered percent of daily need