Grilled Chipotle Honey Lime Pork Tenderloin with Fresh Peach Salsa (serves 6)
Paired with Barossa Valley Estate Shiraz
- 2 pounds pork tenderloin
1 tablespoon lime zest, from about 2 limes
3/4 cup fresh lime juice, from about 4 limes
- 3/4 cup fresh orange juice, from about 2 large navel oranges
- 1/2 cup honey
- 2 chipotle peppers from Chipotle Peppers in Adobo
- ½ cup fresh cilantro leaves
- ¼ cup roasted garlic puree
- 2 tablespoons kosher salt
- 2 tablespoon vegetable oil
- fresh cilantro leaves and wedges of lime for garnish
Chipotle Honey Lime Marinade
Combine the lime zest, lime juice, orange juice, honey, chipotle pepper, cilantro, garlic and salt in a blender. Blend until combined.
Place the pork tenderloin in a gallon size zip top bag, and pour half the marinade on top. Push out all the air and seal the bag. Refrigerate and marinate for 8-24 hours, the longer the better. Use remaining marinade for sauce, while the pork is cooking place over medium heat and reduce until syrupy
Grilling the pork
Heat your grill over medium high. Brush and oil the grill grates with vegetable oil.
Add the pork tenderloin to the grill, discard the marinade.
Cook, turning once, until the pork reaches an internal temperature of 145 degrees on an instant read thermometer, about 15-20 minutes, depending on the thickness of your pork tenderloin.
Remove the pork from the grill. Transfer the pork tenderloin to a cutting board and allow to rest for a few minutes. Slice into 1/2″ thick slices. Serve warm with sauce and topped with peach salsa, cilantro and lime wedges.