Grilled Pork Tenderloin
This grilled pork tenderloin gets its character from a long marinade and a fast, smoky cook over real charcoal. Lime juice, honey and apple cider soak into the meat for a full day, and applewood chips add a sweet smoke that suits pork well. A cayenne and chipotle rub brings heat, and resting the meat in warmed reserved marinade keeps the lean tenderloin moist and glossy.
Instructions
Combine the lime juice, honey, salt, cider vinegar and apple cider in a small saucepan. Pour half of this marinade into a large zip-top bag and keep the other half in the fridge. Add the pork to the bag, press out the extra air, and marinate it in the fridge for 24 hours.
Lift the pork out of the bag and discard both the bag and the marinade in it. Let the meat drain for a moment, then mix the paprika, garlic powder, cayenne, chipotle powder, black pepper and rosemary and rub the mixture all over the pork.
Moisten the newspaper with the vegetable oil and wad it up under a large chimney starter filled with charcoal. Light the paper and wait 15 minutes, until the charcoal is hot.
Spread the hot charcoal evenly across the bottom of the grill and scatter the soaked applewood chips over it. Set the grate back in place, put the pork in the center, cover the grill, and cook for about 1 ½ minutes, a little longer if needed.
Turn the pork to another side and cook it for another 1 ½ minutes, repeating until it has cooked for at least 12 minutes in total. It is done when the internal temperature reaches at least 145°F (63˚C).
Make a large foil pouch, or use a covered dish, and put the pork inside. Pour in the reserved marinade, warmed to at least 145°F, and let the pork rest for 10 minutes before serving.
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