Pork hasn’t always been my favorite protein to work with, because it can be hard to keep moist and tender. That doesn’t apply to this Chipotle Lime Grilled Pork Tenderloin with Avocado Cream. The last time I made it, we had pulled it out of the freezer and assumed it would be freezer burnt and dry based on how long it had been in there. Trevor even stepped away from the grill for a few minutes and got too heavy of a char on one side, so we thought for sure it wouldn’t be as great as other times we had made it.
To our surprise, it was just as tender and moist as always. We were pretty amazed. I made a few batches of this recipe the last time I stocked my freezer, but it will definitely be one of our staples the next time around.
Grilled Chipotle Lime Grilled Pork Tenderloin with Avocado Cream
Serves: 6-8 servings
Ingredients
- FOR THE PORK:
- 2 whole pork tenderloins, about 1 lb each, trimmed with silver skin removed
- 1 lime, zested
- ½ cup freshly squeezed lime juice
- ¼ cup honey
- 1½ teaspoons kosher salt
- ½ teaspoon garlic powder
- 1 chipotle chile pepper in adobo sauce, roughly chopped
- 1 teaspoon vegetable oil
- 1 tablespoon chopped cilantro leaves, for garnish
- FOR THE AVOCADO CREAM:
- 1 avocado, split with pit removed
- ½ cup greek yogurt
- 1 clove garlic, minced
- 1 lime, juiced and zested
- Salt and pepper, to taste
Instructions
- Combine the lime zest, lime juice, honey, salt, garlic powder, and chipotle pepper in a small bowl and whisk to combine. Pour the marinade mixture into a 1-gallon resealable bag and add the pork tenderloin to the bag. Seal, removing as much air as possible. Place in a bowl in case there are any leaks and marinate in the refrigerator for 6 to 24 hours.
- Make the avocado cream: in the bowl of a food processor, combine all ingredients and process until smooth. Scoop the mixture into a serving dish and set aside.
- Remove the tenderloin from the bag and allow to sit at room temperature while preparing a grill or grill pan. Heat a grill or grill pan and brush with vegetable oil. Place tenderloin on the grill and cook for about 15 minutes turning occasionally, until the internal temperature of the tenderloin reaches 145 degrees F.
- Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminum foil. Wrap tightly and let the meat rest for 10 minutes. Place on a cutting board and slice. Garnish with cilantro and serve with the avocado cream.
Notes
For the freezer: freeze marinade and pork together in a freezer bag. When ready to use, defrost in the refrigerator and cook according to directions.
Source: pork adapted from Alton Brown; avocado cream adapted from Annie Eats
Source: pork adapted from Alton Brown; avocado cream adapted from Annie Eats
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