Island Grilled Pork Tenderloin

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Island grilled pork tenderloin recipe is a delightful blend of tropical flavors that will transport your taste buds to a sunny paradise. The succulent pork tenderloin is marinated in a mixture of tangy pineapple juice, zesty lime, aromatic garlic, and fragrant spices. Grilling the tenderloin adds a smoky char that perfectly complements the sweet and savory marinade. Serve this dish at your next barbecue or dinner party for a taste of the islands right in your own backyard.

Keywords: Island, grilled, pork tenderloin, tropical flavors, marinade

Island grilled pork tenderloin recipe details

Island grilled pork tenderloin recipe, recipe Rating: 4.7
Number of votes:116

So, you’re having a BBQ this weekend and want to cook something more interesting than burgers or hot dogs and more flavorful than chicken? This super easy BBQ’d pork tenderloin has island sweetness and a touch of heat; your friends are sure to crown you BBQ King.
Ready in: 1 hour 20 mins

Ingredients

Serves: 3

• 1 pork tenderloin
• 1/2 cup lime juice (4-5 limes)
• zest of 1 lime
• 1/4 cup pineapple juice
• 1 tablespoon garlic powder
• 1/2 tablespoon ground cumin (toast 1 tablespoon seeds and grind for 1/2 tablespoon)
• 1/2 tablespoon finely diced chipotle pepper with a pinch of adobo

Preparation method

Prep: 10 mins | Cook: 10 mins | Extra time: 1 hour, marinating

1. Gently remove silver skin from tenderloin. Place tenderloin in 1 gallon freezer bag.
2. Blend all of the other ingredients; this is your marinade.
3. Pour half of the marinade into bag with tenderloin and seal, removing as much air as possible. Put the other half of your marinade in the refrigerator; it will be used for your post-grill soak.
4. Refrigerate meat for 1 hour to unify the flavors.
5. Create a pouch with heavy duty aluminum foil crimping sides as water tight as possible (3 folds should do it.) There should be one open side and 3 closed sides on your pouch. Set aside until after grilling.
6. Start your grill; using enough hickory or white oak charcoal to create a very hot grilling surface.
7. Grill tenderloin turning 1/4 turn every 2 minutes for 10 to 12 minutes, or until the internal temperature reaches 140 degrees F.
8. Immediately move tenderloin to foil pouch and pour unused half of marinade into pouch and seal.
9. Let it soak for 10 minutes and serve over sweet coleslaw.