Sandra This smoky, juicy Alton Brown Grilled Pork Tenderloin is made with a zesty lime-chipotle marinade and ready in under 30 minutes of cooking time. The hero moment arrives when you open the foil packet after resting, revealing meat bathed in its own juices and fresh glaze. I finally stopped drying out pork once I tried this brilliant finishing technique.
The Secret To Getting It Right
Alton Brown is known for food science, and his secret to pork tenderloin is all about how you finish it. For years, I simply pulled meat off the grill and let it sit on a cutting board, which often led to a dry exterior even if the center was pink. This recipe changes that by reserving half the marinade before the raw meat touches it.
By creating a “foil boat” and pouring that fresh, reserved marinade over the hot, cooked pork to rest, the meat absorbs moisture as it cools down. It creates a tender texture that is impossible to achieve with standard grilling alone, effectively self-basting the tenderloin while it relaxes.
Alton Brown Grilled Pork Tenderloin Ingredients
- 1 pound whole pork tenderloin, trimmed of silverskin
- 1/2 cup fresh lime juice (about 3-4 limes)
- 1 teaspoon lime zest
- 1/3 cup honey
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon garlic powder
- 1 chipotle pepper in adobo sauce, chopped (or 1 tsp chipotle powder)
- 1/2 teaspoon onion powder
- 1 teaspoon vegetable oil
- 1 tablespoon fresh cilantro, chopped (optional garnish)
How To Make Alton Brown Grilled Pork Tenderloin
- Make the Marinade: In a jar or small bowl, whisk together the lime juice, lime zest, honey, salt, garlic powder, chopped chipotle pepper, and onion powder. Shake or stir until the honey and salt are fully dissolved.
- Reserve and Marinate: Pour exactly half of this mixture into a separate container and refrigerate it—this is for later. Pour the remaining half into a large resealable bag with the pork tenderloin. Seal, removing air, and marinate in the fridge for 2 to 6 hours.
- Preheat the Grill: Prepare your grill for two-zone cooking (one side medium-high heat, one side low or off). Clean and lightly oil the grates with the vegetable oil.
- Sear the Pork: Remove the tenderloin from the bag (discard the used marinade). Grill over direct heat for 2-3 minutes per side, turning until you have a dark, caramelized sear on all sides.
- Finish Indirectly: Move the pork to the cooler side of the grill. Cover and cook until the internal temperature reaches 140°F, usually about 10-15 minutes depending on thickness.
- The Foil Boat Finish: Remove the pork from the grill and place it on a large sheet of heavy-duty aluminum foil. Fold up the edges to create a boat shape. Pour the reserved fresh marinade over the hot pork. Seal the foil tightly to create a pouch and let it rest for 10 minutes before slicing.
Recipe Tips
- Watch the Honey: The high sugar content in honey burns faster than regular sugar. Keep the direct searing time short and move it to indirect heat as soon as you see a dark crust forming.
- Trim the Silverskin: This thin, pearlescent membrane does not melt down during cooking and will cause the meat to curl and chew like rubber. Slide a sharp knife under it to remove it before marinating.
- Don’t Over-Marinate: Because this marinade relies on highly acidic lime juice, leaving the pork in it for more than 6-8 hours can turn the meat mushy or “mealy.”
What To Serve With Grilled Pork Tenderloin
Since the grill is already hot, charred corn on the cob or grilled asparagus spears make excellent companions to this dish. A vinegar-based coleslaw or a black bean salad also pairs beautifully, cutting through the sweetness of the honey-lime glaze with a nice crunch.
How To Store
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, slice the meat and warm it gently in a skillet with a splash of water or broth to prevent it from drying out; avoid the microwave if possible.
FAQs
Can I use pork loin instead of tenderloin?
Not easily. Pork loin is a much larger, thicker roast that requires significantly longer cooking times and lower heat. This recipe and marinade amount are specifically calibrated for the smaller, leaner tenderloin.
Is pink pork safe to eat?
Yes. The USDA recommends cooking pork to an internal temperature of 145°F followed by a rest time. At this temperature, the meat will be slightly pink and incredibly juicy, which is perfectly safe and desirable.
What if I don’t have chipotle in adobo?
You can substitute 1 teaspoon of chipotle powder or smoked paprika. You will lose a little bit of the vinegar tang from the adobo sauce, but the smoky flavor profile will remain intact.
Nutrition
- Calories: 280
- Total Fat: 8g
- Saturated Fat: 2g
- Cholesterol: 85mg
- Sodium: 450mg
- Total Carbohydrate: 18g
- Protein: 32g
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Alton Brown Grilled Pork Tenderloin Recipe
Description
A zesty and smoky pork dish featuring a bright lime and honey marinade with a unique “foil boat” finishing technique to lock in moisture and flavor.
Ingredients
Instructions
- Make the marinade: Whisk together lime juice, zest, honey, salt, garlic powder, chipotle pepper, and onion powder in a jar or bowl until dissolved.
- Reserve and marinate: Pour half of the marinade into a container and refrigerate for later. Place the pork and the other half of the marinade in a resealable bag; marinate in the fridge for 2 to 6 hours.
- Preheat the grill: Set up your grill for two-zone cooking (one side medium-high, one side low). Clean and lightly oil the grates.
- Sear the pork: Remove pork from the bag (discard used liquid). Grill over direct heat for 2-3 minutes per side until dark and caramelized.
- Finish indirectly: Move the pork to the cool side of the grill. Cover and cook until the internal temperature reaches 140°F (about 10-15 minutes).
- The foil boat finish: Place the hot pork on a sheet of heavy-duty foil. Fold up the edges to form a “boat.” Pour the reserved fresh marinade over the meat, seal tightly, and let rest for 10 minutes before slicing.
