Alton Brown Pork Tenderloin Recipe

Alton Brown Pork Tenderloin Recipe is a zesty Mexican-style dinner that uses lime juice and honey to tenderize the meat. Chopped chipotle pepper and fresh cilantro add a smoky heat that balances the citrus.

Alton Brown’s approach here is all about the science of the marinade. Most recipes just use the liquid to add flavor, but this one uses the acid from the lime to break down the surface of the pork. This one creates a better texture because we split the marinade into two batches.

If you do nothing else, make sure you take the time to remove the silver skin. That’s the difference between a tender bite and a piece of meat that feels like it has a rubber band wrapped around it. I’ve found that using a small, sharp knife to get under that white membrane makes the whole dish much easier to eat.

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.

Sugar in the honey will char quickly if the fire is too hot. If you see the edges getting black too fast, move the pork to a cooler part of the grill and put the lid on to finish.

• 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.

This resting period is when the meat finishes cooking and the internal temperature climbs the last few degrees. If you cut into it too early, all that lime and honey juice will run out onto the board.

• 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 a zip-top bag for the marinade: This forces the liquid to stay in contact with every inch of the meat. A bowl leaves parts of the pork exposed to the air which leads to uneven flavoring.
• Pat the meat dry before grilling: While you want the flavor of the liquid, too much moisture on the surface creates steam instead of a crust. Use a paper towel to lightly dab the pork so it sears immediately.
• Check your charcoal type: Lump charcoal burns hotter and faster than briquettes, which helps get that charred exterior. If you use briquettes, you might need an extra five minutes of cooking time to reach the right temperature.
• Wait for the carry-over cooking: The internal temperature usually rises about five degrees while the pork sits in the foil. Taking it off at 60°C (140°F) is the only way to keep the center slightly pink and juicy.
• Prep the chipotle pepper carefully: These are quite spicy, so remove the seeds if you want a milder flavor. Mashing the pepper into a paste with the side of your knife helps it blend into the liquid without leaving large, hot chunks.
• Double the recipe for easy leftovers: Two tenderloins usually fit on a standard grill at the same time. This meat stays moist even when cold, making it a great addition to salads the next day.

What To Serve With Pork Tenderloin

Warm flour tortillas and a bowl of black beans make this feel like a complete meal. You can also serve it over white rice to catch all the extra lime juice and honey from the foil.

A simple corn salad or some grilled bell peppers provide a nice crunch. If you want something cooler, a spoonful of sour cream or a few slices of avocado help balance the smoky heat from the chipotle.

How To Store Pork Tenderloin

• Fridge: Keep any leftovers in an airtight container for up to three days. Make sure you pour the extra juices from the foil into the container so the meat doesn’t dry out.
• Reheat: The oven is the best way to warm this up without making it tough. Put the slices in a baking dish with a splash of water, cover with foil, and heat at 150°C (300°F) until just warm. Using a microwave usually turns the pork rubbery, so only use it if you’re in a massive rush.
• Freeze: You can freeze the cooked pork for up to two months if you wrap it tightly in plastic and then foil. It’s better to freeze it in the marinade juices to preserve the texture.

Alton Brown Pork Tenderloin Recipe Nutrition Facts

Per serving (1 of 4):

• Calories: 245 kcal
• Protein: 24g
• Fat: 7g
• Carbohydrates: 22g
• Sugar: 18g
• Sodium: 840mg

FAQs

Try More Recipes:

• Alton Brown Pie Crust Recipe
• Alton Brown Gumbo Recipe
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