Grilled Pork Tenderloin

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This recipe was used in our grilling competition this year and we won on the taste part of the event. It had a wonderful flavor and the pork was very moist. I had read previous reviews and was sparing in the use of the lime. The Pork Loins that we used were about 7 lbs each so we tweaked the recipe and found that easy to do. Excellent tast, flavor and quality. I will make it again and again! Thanks Alton!

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This was amazing! I also blended the marinade together and the one chipotle was perfect for my family who can't take the heat. It was not spicy at all and is now my favorite way to grill summertime pork tend. I want to try it with chicken next!

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Fantastic! Terribly easy (except taking off the silverskin. If you do it on a gas grill, give it a couple extra minutes.

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We just finished dinner and this is one righteous recipe. I thought the combination of lime juice, garlic, honey and chipolte was fantastic. I added 2 cloves of garlic instead of the garlic powder and 3 chiles and pureed the marinade with my stick blender. I found 3 peppers to be just about perfect with the right balance of heat and smokiness we like. I marinated both halves of the tenderloin and plan on using the leftovers to make fajitas. This was a really great recipe.

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Excellent marinade on this pork. Thanks and so easy. The combination of flavors is what makes it taste great. not meant to be hot

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Saw the recipe on TV on Monday. Just happened to have a tenderloin in the fridge and thought I'd give it a go. I am so glad I did! I trust Alton. I have reason to! This rocked! I chopped the chipolte pepper into the marinade and let it set with one turn over for about 8-9 hrs. As per usual, on the gas grill I did 15 minutes - 5, then turn - 5 then turn and then 5 more. Perfect., Served it with lime cilantro rice and my husband gave it (a very very rare 10. I agreed. Thanks Alton!

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I make this about once a week in the summer time, especially if guest are coming over. The flavor is amazing and the meat comes out perfectly every time. When I get a can of chipotles in adobo sauce, I always puree it and keep a jar of it in the fridge to add it to whatever, so the only thing I did differently was add a heaping tablespoon of the puree into the marinade, instead of just adding the pepper whole. I find it distributes the flavor and heat of the chipotle much better.

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I was disappointed in this recipe. Made the marinade as per the recipe, except used 2 chipolte peppers as suggested by other reviewers. Marinated the tenderloin for 20 hours, then grilled on a gas grill, then put in the foil with the other half of the marinade for 10 minutes. Meat was very moist, but all I could taste was the lime. Could not detect even a hint of the chipolte or the garlic. Good, but far from great.

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Some asked about cooking this tenderloin on a gas grill. This is the way I cooked mine. Heat grill on "high", put the drained pork tenderloin on the grill, turn the heat to "medium-high", Cover and cook 10 minutes. Uncover,turn the pork over,cover and cook 5 minutes. The tenderloin will be done in a total of 15-18 minutes, you can tell when it looks like it has swollen or "plumped". Test with a meat thermometer, it should read 140. Pork trichinosis is killed at 137 degrees. Remove, let set 10 minutes before cutting slices. Beverly N. Cooking teacher.

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This is my all-time favorite recipe. Beats all other pork, steak, chicken, even pasta dishes! A definite must-try.