Al Pastor Grilled Pork Tenderloin
Marinated in fresh pineapple, orange and lime juices plus three different types of peppers, this Al Pastor Grilled Pork Tenderloin is amazingly tender and full of flavor.
- 2 pork tenderloins about 3/4 of a pound each
- 1/2 cup fresh pineapple juice
- juice of 1/2 lime
- juice of 1/2 orange
- 1/4 cup vegetable oil
- 2 tbsp chipotle peppers in adobo sauce minced
- 2 tbsp honey
- 2 tsp salt
- 1 tsp smoked paprika
- 1 tsp ancho chili powder
- 1/2 tsp garlic powder
- 1/2 tsp cayenne pepper
Prepare your grill. Turn all burners on high and let heat up. Scrape grates clean. Oil if needed. Turn one half of grill burners to medium low heat. Turn the other half off. Close the lid.
Whisk together all the marinade ingredients - fresh pineapple juice through cayenne pepper. Place about 3/4 of the marinade in a gallon-size zippered bag with the pork tenderloins. Seal the bag well and shake it around so the tenderloins are completely covered with marinade. Place the bag in the refrigerator and marinate for about 30 minutes. Do not marinate overnight - the fresh pineapple juice will tenderize the pork too much.
Reserve the other 1/4 of the marinade for brushing onto the pork while grilling.
Remove the pork from the marinade and discard the marinade in the bag. Place the tenderloins on the hot side of the grill and grill for about 5 minutes per side.
Transfer the pork to the side of the grill where the burners are turned off. Continue grilling until the internal temperature reaches 145 degrees F. This should take 25 - 30 minutes. Baste the pork a couple of times with the remaining al pastor marinade.
Remove the pork to a clean cutting board and tent with foil. Allow to rest for at least 3 minutes. Slice and serve.