Imagine my surprise and pleasure when I opened the package and was surprised by TWO pork tenderloins. Well, if I was smart and had read the instructions, then I would have realized that there were two inside. But it was still a happy surprise, and it made our dinners even cheaper in the long run! We are trying to save money. Save money that we don't even have. Long sob story. But hopefully the silver lining will be visiting us soon when this year is up.
Onto the recipe! The marinade is AMAZING! Like, dip-your-finger-in-there-multiple-times-to-get-a-taste kind of goodness! I found myself drizzling it on chips after dinner and it made them taste like those FABULOUS Hint of Lime Tostitos that I could pig out on. I am wanting to make it right now! I put it on salad, I could put it on anything! Yogurt, ice cream, sure! Why not? Oh, I should clarify. It's the sauce that is saved for the drizzling later, the sauce that DOESN'T have the chipotle pepper/adobo sauce in it, not the one that the meat actually sits and marinades in.
Here's the recipe. It's been slightly tweaked from the Alton Brown Food Network one, slightly improved, I would say. The recipe is doubled and there are some slight changes, like the browning of the meat. I will include the link and also the recipe in its entirety. Please enjoy!
You can enjoy it with your eyes first, and then with your MOUTH! (Ya know, when you get around to making it for yourself and/or your family.)
Honey Lime Chipotle Pork Tenderloin
By Alton Brown, tweaked by Chaos in the Kitchen.
http://chaosinthekitchen.com/2009/08/grilled-pork-tenderloin-honey-lime-chipotle-marinade/
serves 6, prep 15 min, marinate overnight or as long as possible, cook 20 min
• 2 lbs pork tenderloin (2 small tenderloins)
• 1 cup lime juice, about 8 juicy limes
• zest from 2 limes
• 1/2 cup honey
• 1 tbsp kosher salt
• 1 tsp garlic powder
• 2 chipotle chiles in adobo sauce, chopped
• 1 tbsp adobo sauce (from canned chilies)
• peanut oil, or other high temperature oil
• cilantro
1. Trim tenderloins of fat and silver skin as much as possible. Place in a large ziplock bag or other container to marinate.
2. In a bowl combine lime juice, zest, honey, salt, and garlic powder.
3. Stir to combine, then pour half over tenderloins, reserving half for sauce.
4. To tenderloins add chiles and adobo sauce. Seal and marinade in fridge.
5. About 30 minutes before you are ready to cook, remove pork from fridge and allow to come to room temperature.
6. Preheat oven to 425°F. In a large, heavy oven-proof skillet (like a cast iron skillet), heat enough oil to coat over medium high temperature.
7. Remove tenderloins from marinade and sear in hot skillet on all sides.
8. Place the skillet in the oven and roast tenderloins for about 15 min.
9. Check temperature with an instant read thermometer. Remove pork from the oven at approximately 140-145, cover pork in skillet with foil. Let rest on the counter for 5-10 minutes or until temperature rises to 150.
10. Remove pork to a cutting board, pour reserved lime juice mixture into skillet with meat juices and heat on high.
11. Allow sauce to reduce and thicken slightly, then pour over sliced pork tenderloins. If you don’t have enough sauce or it thickens too much you can add a little water and continue simmering it until it is the quantity and thickness you want.
12. Garnish with freshly chopped cilantro.
If you choose to grill, start at step 5 and grill your tenderloins about 15 minutes. Remove from the grill to a platter at 140°F. Pour reserved lime juice mixture over meat and cover with foil. Allow to rest 10 minutes. Then slice, garnish with cilantro and serve.
Pork tenderloin is very lean and requires a gentle hand to keep it from drying out. If you choose to use a pork loin it will require longer cooking time and not be as tender.
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