Chipotle Honey Lime Pork Tenderloin #SundaySupper

      Fall is prime grilling season, even more so then summer.  At times in the summer it’s just too hot outside to be standing by a grill that’s heated to 450 degrees.  In the fall the air is cool and crisp which is perfect for grilling meat.

     This week #SundaySupper challenged us to make a meal with 5 ingredients or less.  I had a really hard time coming up with a dish that only had 5 ingredients but I’m happy I did.  It’s nice to have simple dishes in my repertoire because they are quick and easy.   

      Thinking of grilling and of using only 5 ingredients I went looking for larger pieces of meat such as pork tenderloin, london broil, and steaks.  I’ve found it’s easier to grill one large piece of meat then to worry about a ton of little pieces.  Many time I use marinades that are pre-made or I just end up throwing things into a zip top bag and then putting the meat in over top of it.

     This pork came from a very simple recipe and smelled amazing while it was grilling.  The spiciness of the chipotle chiles smelled divine with the citrus in the lime juice.  The pork came out perfectly with a crisp outside and juicy inside.  I was surprised by the amount of flavor in the pork and enjoyed the spicy lime and garlic.

Chipotle Honey Lime Pork Tenderloin (adapted from So Tasty So Yummy)
1-2 lb. pork tenderloin
1/4 c. lime juice
2 T. honey
1 t. kosher salt
1 t. black pepper
3 garlic cloves, minced
2 chipotle chiles in adobo sauce, chopped


1.  Place the pork tenderloin in a large zip top bag.

2.  Combine all the remaining ingredients in a bowl and mix well.  Pour over top of the pork loin.  Seal the bag and refrigerate for at least 2 hours or overnight.

3.  Ten minutes before cooking remove the pork loin from the refrigerator.  Heat the grill to medium high heat.

4.  Remove the pork loin from the marinade and place on the grill.  Cook on one side for 5 minutes and then flip over to the other side for 5 minutes.

5.  Continue to rotate the pork tenderloin every 5 minutes until the internal temperature reaches 145 degrees.  Remove from the grill and allow to rest for 5 minutes before slicing.

6.  Slice into thin pieces and serve hot.

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    Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper  live chat where we’ll talk about our favorite 5 Ingredient Recipes! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat!  We’d also love to feature your apple recipes on our #SundaySupper Pinterest board and share them with all of our followers!

    This post linked to:
    The Bulletin Board, Scrumptious Sundays, Mouthwatering Mondays

    Comments

    1. says

      Agreed! Fall is the ultimate grilling season. (and it keeps a lot of the mess out of the kitchen!!) I don’t eat pork, but I’m going to try this with chicken. We love anything with Adobo! Eileen Gross | Wine Everyday

    2. says

      This looks so good. It might not be grilling weather here any more but this marinate looks too good to wait until next year so I might see if I can use my oven grill. Thanks for sharing

    3. says

      I like the way you think. I adore grilling in fall. The cooler temperature makes it more enjoyable. Love this tenderloin, I would be going back for seconds with this one.

    4. says

      I agree it is nicer to grill in the cooler seasons like fall and spring. Your pork recipe is after my spicy food loving heart (or stomach). I can taste the spicy plus the citrus from the limes. Great combo of ingredients.

    5. says

      I love to use chipotle in adobo sauce. The challenge is that I only use pretty much for one recipe. This is a recipe I can add to my (limited) repetoire!

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