Chili Lime Pork Tenderloin
- 1 pound Pork Tenderloin
- 1 container Chili-Lime Rub With Sea Salt (from Williams-Sonoma, 2.7 Ounce Tin, Use To Taste)
- 3 Tablespoons Butter, Melted
- Extra Virgin Olive Oil, As Much As You'd Like To Drizzle Over The Tenderloin
- 1 dash Sea Salt
- 1 whole Hickory Grilling Plank
- Meat Thermometer
- Basting Brush
- Spray Bottle With Water
- Submerge the hickory grilling plank in water for a minimum of 1 hour prior to grilling, however 5-8 hours is ideal.
- Add sea salt to water for additional flavor.
- Drizzle some olive oil over tenderloins and spread it around evenly.
- Generously coat pork tenderloin on all sides with chili rub.
- Let rub rest on pork loin for at least 30 minutes.
- Preheat grill to 450-500 degrees F.
- Melt butter right before grilling youll use it to brush over pork loin as you flip the meat to keep it moist.
- Remove plank from water and dry; then rub olive oil over one side of plank to keep meat from sticking.
- Place plank on preheated grill and let warm up for 5-8 minutes until it looks hot.
- While plank is warming, place tenderloin on grill to quickly sear each side prior to cooking on the plank.
- Once searing is complete, place tenderloin on plank; keep grill temperature at 500 degrees F.
- Brush butter over tenderloin occasionally as you see fit.
- Do not turn meat very often; let it rest and slow cook on the plank.
- If plank looks like it is getting too dry spray some water on it.
- Once meat reaches 160 degrees F in the center at the thickest point it is ready.
- Then remove it from the grill and let it rest for a few minutes prior to slicing.
- Then slice into 1/2 thick slices
tenderloin, rub, butter, extra virgin, salt, hickory grilling plank, thermometer, basting brush, water
Taken from tastykitchen.com/recipes/main-courses/chili-lime-pork-tenderloin/ (may not work)