Alton Brown Grilled Pork Tenderloin Recipe

This juicy, smoky Alton Brown Grilled Pork Tenderloin is made with a zesty chipotle-lime marinade and ready in under 30 minutes of active cooking time. The real magic happens after the meat leaves the grill, where a reserved sauce creates a steamy, flavor-packed finish in a foil packet. I love how this technique guarantees moist meat every single time, even on a hot summer day.

The Secret To Getting It Right

What I learned making this recipe is that the marinade serves two distinct purposes. Most people dump all their marinade into the bag with the raw meat, but Alton Brown’s genius move is splitting it in half. You use one batch to tenderize the raw pork with smoky chipotle, and you keep the “virgin” batch safe in the fridge to use as a finishing sauce.

The second lesson was the importance of the foil steam bath. Pouring that reserved, sugary lime mixture over the hot, cooked pork inside a sealed foil packet creates a humid environment that forces flavor back into the meat while it rests. If you skip this step and just rest it on a board, you miss out on the incredible glaze that forms as the honey and juices mingle.

Alton Brown Grilled Pork Tenderloin Ingredients

• 1 lb whole pork tenderloin (trimmed of silverskin)
• 1 lime, zested
• 1/2 cup fresh lime juice (about 4 limes)
• 1/4 cup honey
• 1 1/2 tsp kosher salt
• 1/2 tsp garlic powder
• 1 chipotle pepper in adobo sauce, finely chopped
• 1 tsp vegetable oil (for brushing the grill)
• 1 tbsp fresh cilantro, chopped (for garnish)

How To Make Alton Brown Grilled Pork Tenderloin

1. Create the Marinade Base: In a jar with a tight lid, combine the lime zest, lime juice, honey, kosher salt, and garlic powder. Shake vigorously until the salt is dissolved and the honey is fully incorporated.
2. Divide and conquer: Pour exactly half of this mixture into a large zip-top bag. Add the chopped chipotle pepper to the bag and squish it around to mix. Seal the jar with the remaining “virgin” marinade and place it in the refrigerator—do not touch this until the end.
3. Marinate the Pork: Place the trimmed pork tenderloin into the bag with the chipotle mixture. Squeeze out as much air as possible to ensure good contact, seal it, and refrigerate for 6 to 24 hours. Flip the bag once halfway through if you remember.
4. Prep the Grill: Remove the pork from the bag (discard the bag marinade) and let it sit at room temperature while you heat your grill. You want medium-high direct heat (about 450°F). If using charcoal, wait until the coals are ashy and white.
5. Grill the Meat: Brush the grill grates with vegetable oil. Place the tenderloin on the hottest part of the grill. Cook for 12–15 minutes total, turning the meat every 1.5 to 2 minutes to prevent the sugary marinade from burning. You are aiming for an internal temperature of 140°F.
6. The Steam Bath: While the pork cooks, create a “boat” or basket out of a large sheet of heavy-duty aluminum foil. Remove the pork from the grill and place it directly into the foil. Retrieve your reserved jar of marinade from the fridge and pour it all over the hot pork.
7. Rest and Serve: Immediately crimp the foil edges together to create a tight, sealed packet. Let it rest for 10 minutes. Open the packet carefully (watch out for steam), slice the pork on a bias, and serve topped with the juices and fresh cilantro.

Recipe Tips

• Turn frequently: Because this marinade contains honey, it will burn if left on one side too long. Turning every 2 minutes builds a nice char without turning the crust into carbon.
• Trim the silverskin: This is the tough white membrane running along the side of the tenderloin. It doesn’t break down during cooking and will cause the meat to curl up, so use a sharp knife to remove it before marinating.
• Don’t fear the pink: Pulling the meat at 140°F means it will rise to 145°F while resting in the foil. A slight blush of pink in the center is perfectly safe and ensures the meat isn’t dry.
• Use heavy-duty foil: The resting step involves hot liquid and steam. Cheap foil might tear, causing you to lose that precious finishing sauce.

What To Serve With Grilled Pork Tenderloin

Since this dish has strong Tex-Mex flavors from the lime and chipotle, I suggest serving it with a charred corn salad or grilled street corn (elotes). A side of black beans simmered with cumin and onions also pairs beautifully with the sweet and spicy glaze. For a lighter option, a crisp jicama slaw with orange vinaigrette cuts through the richness of the pork.

How To Store

Store any leftover pork in an airtight container in the refrigerator for up to 3 days. It is best to slice the meat before storing so it cools down quickly. To reheat, gently warm slices in a skillet over low heat with a splash of water or broth to keep them from drying out.

FAQs

Can I use a pork loin instead of a tenderloin?
Not easily. Pork loin is much thicker and takes longer to cook. If you use loin, you would need to use indirect heat first and sear at the end, or cut it into smaller strips to mimic the tenderloin size.

Is the marinade too spicy with the chipotle?
The heat is quite mild because the chipotle is only in the marinade, not the finishing sauce. If you are very sensitive to spice, you can reduce the chipotle to half a pepper or scrape out the seeds before chopping.

Can I marinate this for less than 6 hours?
You can, but the flavor won’t penetrate as deeply. If you are in a rush, 2 hours is the absolute minimum, but try to give it the full time for the best texture.

Nutrition

• Calories: 230
• Total Fat: 6g
• Saturated Fat: 2g
• Cholesterol: 75mg
• Sodium: 850mg
• Total Carbohydrate: 18g
• Protein: 24g

Try More Recipes:

• Alton Brown Pork Adobo Recipe
• Alton Brown Pork Chops Recipe
• Alton Brown Black Beans And Rice