Grilled Pork Tenderloin

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This marinade recipe was great. I saw a few reviews claiming that it was too strong of lime. I followed the recipe exactly, then tasted it to determine if I believed it needed adjusting. I was delighted by its flavor, and I am not big on lime. Only recommendation I have would be searing it all the way around on high heat then moving it to low heat for 3 min until the next turn. Continue till done. 15-18 min depending upon thickness of tenderloin.

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Cook it just like Alton says. I stood there with a stopwatch. Wrapping it in foil with the reserved marinade was key. Best pork tenderloin we've ever had! Highly recommended.

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I made this for my boyfriend's family and it was a HUGE hit with everyone from his grandmother to his 3 year old niece!! The key to me is letting the pork sit in the extra marinade after grilling - it left the pork moist and made an amazing dipping sauce. I cooked it on a gas grill on Med/High heat and the timing was right on. I also used a meat thermometer as suggested which certainly helped. My boyfriend's sister loved it so much, she left with my printout of the recipe! All in all a wonderful and SIMPLE recipe!

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I happened to have pork tenderloin in the fridge and thought...let's see what's out there. Well this recipe did not disappoint. Very tasty, very moist, and I will repeat this cooking method with other marinades. I agree with other reviewers that the lime could be held back just a skosh. Not much though. I actually put in about half the lime juice because my limes were very small (I know, personal problem right? and it was still just a bit overpowering. Otherwise fantastic, super easy, and creates very few dishes.

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I made this recipe for my husband and my three year old daughter. They both LOVED it! Only alteration I made was I cooked it on the rotisserie instead of directly on the grill.

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Will definitely make this again, with just three modifications. 1 mix the lime & honey to ensure the lime doesn't overwhelm the sweetness (pork was a l ittle too "limey", 2 add more chipotle & adobo sauce, 3 if the pork is "thick" and ends up a little undercooked, just wrap it with foil and stick in the oven for a few minutes...we did this b/c our tenderloin was thick in the middle and my hubby said he like those pieces better! Yummo!

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We made this recipe for a dinner with friends and it was delicious, impressive and so simple! We saved the juices from the meat and marinade to serve with the meat, as a "dipping sauce", which was good enough to drink! And, the pork was so tender and flavorful that we didn't even need to dip it! We didn't have the chipotle peppers, so i just added some chili powder, but i will certainly make this again and try with the peppers!

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This was the most tender, juicy and flavorful pork I have ever had. I gave it 20 hours in the marinade and even though the grill was a little hot, it still came out great.

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This has got to be the best pork tenderloin I have ever cooked on the grill. The marinade and grilling time worked perfectly. The meat was so moist I thought it might not be done enough, but it was PERFECT! Thanks Alton Brown for a great meal.
Robert

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I decided to try this recipe on a whim at a dinner party with friends. We followed the recipe exactly and cooked outside on a Weber Kettle filled with briquets rather than lump charcoal.

It took right at about 15 minutes, and the meat was great. We actually did 2 1.25 lb tenderloins and the smaller of the two was a bit dry (I should have thought about that and pulled it earlier.

The secret of this dish's success is the addition of the marinade in the foil "canoe." It mixes with the juices from the meat and is lovely when spooned on top. The flavor was fantastic, and I would actually consider adding a little more of the Adobo sauce next time. The lime was almost overwhelming, but not quite. I would certainly keep the lime/honey ratio as is.