This recipe uses a unique concept for added flavor, the post-cooking marinate.

Pork tenderloin – fat trimmed away

4 fresh limes

¼ cup honey – the lighter the better

1 ½ tsp kosher salt

½ tsp garlic powder

1 diced chipotle chili (sold canned in adobo sauce)

Juice the limes and grate the peels to add lime zest to the liquid.  Add the honey, salt and garlic powder in a shaker cup and shake well.  Reserve ½ of the liquid for later.  Put the tenderloin in a 1 gallon zipper bag and add ½ of the marinade.  Add the diced chipotle pepper to the bag and mix well.  Refrigerate for at least 24 hours.

Remove the bag from the refrigerator one hour before cooking.

Build a hot fire of lump charcoal.  Remove the loin from the bag and place over the hottest part of the fire.  Turn one quarter turn every 1 ½ minutes until 12 minutes have passed.  Fold a large sheet of foil in half and seal the edges to make a “boat” for the loin.  Add the cooked loin and the reserve marinade.  Seal tightly and let stand for 10 minutes.  Slice the pork and sprinkle with chopped cilantro.

Enjoy!  A 3 oz portion only has 2 ½ fat grams – leaner than grilled chicken!

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