Alton Brown Pork Tenderloin Recipe

In typical Alton Brown fashion, this recipe isn’t just about cooking; it’s about the science of moisture management. His Pork Tenderloin (often referred to as his “Grilled Pork Tenderloin” or “Molasses-Brined Pork”) is designed to solve the age-old problem of this lean muscle drying out. By employing a specific brining technique and a high-heat sear, he transforms a humble cut of meat into a tender, succulent masterpiece.

💛Why You Will Love This Pork Tenderloin Recipe:

• The Brine Advantage: The “Good Eats” approach uses a brine to physically change the structure of the proteins, allowing the meat to hold onto its juices even under high heat.
• Smoky & Sweet Crust: The sugar in the rub caramelizes beautifully, creating a dark, flavorful “bark” that encases the juicy interior.
• Precision Cooking: By focusing on the target temperature of 145°F (63°C), you achieve a perfect medium-rare to medium finish that is safe, juicy, and flavorful.
• Fast Prep, Fast Cook: Once the brining is done, the actual cook time is incredibly short, making it one of the most efficient ways to prepare a high-quality protein.

Alton Brown Pork Tenderloin Recipe Ingredients

For the Marinade:

• 1 lime, grated for zest
• 1/2 cup (120ml) freshly squeezed lime juice
• 1/4 cup (85g) honey
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon garlic powder
• 1 chipotle chile pepper in adobo sauce, chopped

For the Pork:

• 1 (1-pound/450g) whole pork tenderloin
• 1 teaspoon vegetable oil
• 1 tablespoon chopped fresh cilantro

How To Make Alton Brown Pork Tenderloin Recipe

• 1. Clean the meat: Lay the pork on a flat board and use a sharp knife to remove any thick fat or the white, shiny silver skin. Cutting this away ensures the marinade can actually reach the muscle and prevents the meat from curling up on the hot grate.
• 2. Mix the liquid: Shake the lime zest, juice, honey, salt, and garlic powder in a jar until the honey doesn’t sit at the bottom anymore. Pour half into a large zip-top bag and stir in the chopped chipotle pepper, keeping the other half in the fridge for later.
• 3. Soak the pork: Place the tenderloin into the bag with the chipotle mixture and squeeze out as much air as possible before sealing. Let it sit in the fridge for at least 6 hours, though I’ve found that 24 hours gives the best spice level.
• 4. Fire up the grill: Take the pork out of the fridge to lose its chill and start a chimney of lump charcoal. Once the coals look ashy after about 30 minutes, spread them out and let the grate get hot for a few minutes.
• 5. Sear the tenderloin: Rub the oil onto the grate with a paper towel and lay the pork down over medium heat. Turn the meat every 2 minutes so it browns evenly on all sides without burning the honey in the marinade.
• 6. Check the temperature: Keep cooking for about 12 minutes until a meat thermometer reads 60°C (140°F) in the thickest part. Don’t wait for it to hit 70°C (160°F) on the grill or the lean meat will dry out before you can eat it.
• 7. Rest in foil: Place the hot pork onto a large piece of heavy-duty foil and pour the clean, reserved marinade over the top. Seal the foil tightly so no steam escapes and leave it alone for 10 minutes to let the juices settle.
• 8. Slice and garnish: Open the foil carefully to avoid the steam and move the pork to a board. Cut it into thick rounds, pour the juices from the foil back over the meat, and sprinkle with fresh cilantro.

Recipe Tips

• Use lump charcoal for heat: Briquettes don’t get quite as hot or give that specific smoky flavor that makes this marinade pop. The high heat from the lump wood sears the outside quickly so the inside stays juicy.
• Don’t skip the resting period: If you cut into the meat right after it leaves the grill, the juices will run out all over your board. Letting it sit in the foil allows the fibers to relax and soak up the extra lime and honey.
• Check your thermometer’s accuracy: Since you’re pulling the meat off at a lower temperature, you need to be sure your tool is correct. Dip it in boiling water to see if it reads 100°C (212°F) before you start grilling.
• Wear gloves when chopping chipotles: Those peppers in adobo are much hotter than they look and the oil stays on your skin. If you touch your eyes after handling them, you’ll regret it for the rest of the night.
• Flipping the bag is mandatory: If the meat sits in one position for 24 hours, the side touching the bottom will get mushy from the acid. Flip it every few hours so the lime juice hits every surface equally.
• Pat the meat dry before grilling: Use a paper towel to wipe off the excess wet marinade before it hits the grate. If it’s too wet, the pork will steam instead of getting those dark brown grill marks.

What To Serve With Pork Tenderloin?

Pork tenderloin is incredibly versatile, pairing perfectly with sweet and savory sides. For a classic comfort meal, serve it alongside creamy mashed potatoes or roasted root vegetables like carrots and parsnips. If your pork has a sweet glaze or rub, a tangy apple slaw or roasted Brussels sprouts with balsamic provides a sharp contrast. To keep it light, a lemon-garlic asparagus or a wild rice pilaf adds texture without overpowering the delicate flavor of the meat.

How To Store Leftovers Pork Tenderloin?

• Fridge: Keep any leftover slices in an airtight container for up to three days. Make sure you pour any leftover juice from the foil into the container too so the meat doesn’t get tough.
• Freeze: You can freeze the cooked pork for up to two months if it’s wrapped tightly in plastic and then foil. It won’t be quite as tender when it thaws, but the flavor will still be there for tacos.

How To Reheat LeftoversPork Tenderloin?

Avoid: High-power microwaving. If you must use the microwave, use 50% power in 30-second bursts and cover the meat with a damp paper towel.

The Golden Rule: Always let the meat sit for a minute after reheating to allow the moisture to redistribute before you take a bite.

• Oven (Best Method): Place the pork in a baking dish with a splash of chicken broth or apple juice. Cover tightly with foil and heat at 325°F (160°C) for 10–15 minutes. The steam keeps the meat succulent.
• Stovetop: Slice the pork into medallions first. Heat a teaspoon of oil or butter in a skillet over medium-low heat. Sear each side for about 1 minute—just enough to take the chill off without overcooking the center.
• Air Fryer: Wrap the pork in foil with a teaspoon of water or broth. Heat at 300°F (150°C) for 3–5 minutes. This prevents the outside from becoming “leathery.”

FAQs

Try More Recipes:

• Alton Brown Pie Crust Recipe
• Alton Brown Gumbo Recipe
• Alton Brown Sushi Rice Recipe

Pork Tenderloin Recipe Nutrition Facts

Per serving (1 of 4):

• Calories: 245 kcal
• Protein: 24g
• Fat: 7g
• Carbohydrates: 22g
• Sugar: 18g
• Sodium: 920mg

“Estimated. May vary based on ingredients and cooking methods.”