Post by emptynestmom on Nov 17, 2021 9:06:27 GMT -5
I have a 4 pound pork loin roast and am making it this weekend for company…I have the following recipe, do you think it can be tweaked to work with my roast and an indoor oven, not grilled…With what changes…or do you have a better tried and true recipe?
Chipotle Honey Lime Pork Tenderloin (CLBB ctr264) (adapted from Alton Brown recipe)
1 whole pork tenderloin, about 1 pound
1 tsp lime zest
1/2 cup freshly squeezed lime juice
1/4 cup honey
1 1/2 tsp kosher salt
2 cloves garlic, minced
1 chipotle chile pepper in adobo sauce
1 tsp vegetable oil
1 Tbsp fresh cilantro leaves, chopped
Place the lime zest, lime juice, honey, salt, and garlic in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and move around to combine.
Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use.
Light grill and bring to medium-high heat, about 450 degrees. Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every few minutes, until the tenderloin reaches an internal temperature of 155 degrees F.
Remove the tenderloin from the grill and let rest for 10 minutes. Remove to a cutting board and slice. Drizzle with reserved marinade. Garnish with cilantro and serve with reserved marinade on the side.
Chipotle Honey Lime Pork Tenderloin (CLBB ctr264) (adapted from Alton Brown recipe)
1 whole pork tenderloin, about 1 pound
1 tsp lime zest
1/2 cup freshly squeezed lime juice
1/4 cup honey
1 1/2 tsp kosher salt
2 cloves garlic, minced
1 chipotle chile pepper in adobo sauce
1 tsp vegetable oil
1 Tbsp fresh cilantro leaves, chopped
Place the lime zest, lime juice, honey, salt, and garlic in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and move around to combine.
Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use.
Light grill and bring to medium-high heat, about 450 degrees. Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every few minutes, until the tenderloin reaches an internal temperature of 155 degrees F.
Remove the tenderloin from the grill and let rest for 10 minutes. Remove to a cutting board and slice. Drizzle with reserved marinade. Garnish with cilantro and serve with reserved marinade on the side.
