GARLIC LIME GRILLED PORK TENDERLOIN STEAKS RECIPES

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GRILLED PORK TENDERLOIN RECIPE | ALTON BROWN | FOOD NETWORK



Grilled Pork Tenderloin Recipe | Alton Brown | Food Network image

Alton Brown's Grilled Pork Tenderloin recipe, from Good Eats on Food Network, stays moist thanks to hours of soaking in a sweet and sharp lime-based marinade.

Provided by Alton Brown

Categories     main-dish

Total Time 6 hours 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 9

1 whole pork tenderloin, approximately 1 pound
1 lime, zest finely grated
1/2 cup freshly squeezed lime juice
1/4 cup honey
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1 chipotle chile pepper in adobo sauce
1 teaspoon vegetable oil
1 tablespoon chopped fresh cilantro leaves

Steps:

  • Trim the pork tenderloin of any excess fat and silver skin.
  • Place the lime zest, lime juice, honey, salt, and garlic powder 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.
  • Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator.
  • Fill a large chimney starter with natural lump charcoal and light. Once the charcoal is ashy and white, approximately 30 minutes, dump the hot charcoal onto the lowest grate of the grill and spread into an even layer using extra-long tongs. Place the cooking grate back on the grill and cover with the lid; heat the grate to medium heat for 2 to 3 minutes.
  • 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 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F.
  • Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice. Garnish with cilantro and serve.

Nutrition Facts : Calories 200 calorie, FatContent 5 grams, SaturatedFatContent 1 grams, CholesterolContent 74 milligrams, SodiumContent 600 milligrams, CarbohydrateContent 15 grams, FiberContent 0 grams, ProteinContent 24 grams, SugarContent 12 grams

SMOKED PORK TENDERLOIN WITH MICHIGAN CHERRY GLAZE ...



Smoked Pork Tenderloin with Michigan Cherry Glaze ... image

Categories     Main Course

Total Time 330 minutes

Prep Time 240 minutes

Cook Time 90 minutes

Yield 6

Number Of Ingredients 15

½ tablespoon distilled vinegar
1 teaspoon Worcestershire sauce
1½ teaspoons water
1 tablespoon pure maple syrup
6 ounces Michigan cherry preserves
½ teaspoon minced garlic
½ teaspoon salt
¼ cup cherry cola
¼ cup dark brown sugar
¼ cup soy sauce
1 teaspoon ground black pepper
1 teaspoon minced onion
3 tablespoons olive oil
¼ cup cherry cola
2 whole pork tenderloins (1½ to 3 pounds total)

Steps:

  • In a large bowl, combine the marinade ingredients and mix well. Place the tenderloins in a resealable plastic bag and pour in the marinade. Refrigerate for 4 to 12 hours.
  • Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. When the cooker reaches 250°F, place the tenderloins on the void side of the grill and close the lid. Cook for 1 hour and 15 minutes, turning once.
  • Combine the glaze ingredients in a small bowl. Use a small pastry brush to paint the tenderloins with the glaze. Cook for an additional 10 to 15 minutes, or until the internal temperature of the tenderloins is 155° to 160°F. Let the tenderloins rest under tinfoil for 10 minutes on a cutting board, slice into medallions, and serve.
  • The mild fruitiness of the apple is just the right partner for the cherry glaze.

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