By Erin Walgamuth
I hope everyone had a wonderful Labor Day weekend because we did. I have to say that by the time Monday came around I was more than ready for the temperature to drop below 100! Well, low and behold Mother Nature agreed with me.
We were invited to a BBQ at our friends Bob and Morrilyn’s house. It was a lovely afternoon, cooler with a slight breeze. We sat outside under the shade of the patio cover and enjoyed some wonderful conversation and, as usual, amazing food.
The pork tenderloin was just delicious, succulent and very flavorful. I asked Morrilyn if I could give you all her marinade recipe and lucky us, she said yes!
Grilled Pork Tenderloin with Honey Lime Marinade
Prep Time: 20 minutes
Marinate Time: 6 to 24 hours
Cook Time: 15-20 minutes
Rest time: 10 minutes
1 1lb pork tenderloin
½ cup fresh lime juice from approximately 3-4 limes
Zest of 1 lime
¼ cup honey
1 ½ teaspoons sea salt
1 clove of garlic, minced or use garlic press
1 chipotle chili in adobo sauce, finely chopped. You can find the small cans in the Hispanic section of most markets.
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Combine all ingredients except pork tenderloin, in a gallon size zip-lock bag or a large bowl. Add the pork tenderloin and close the bag or cover the bowl with plastic wrap. Marinate in the refrigerator for at least 6 hours or up to 24 hours. Turn tenderloin over at least one time to evenly marinate.
Pre-heat your grill on medium heat. Oil grill and place the tenderloin on the grill. Discard marinade. Cover grill and cook tenderloin for 15-20 minutes or until internal temperature reaches 140 degrees. Remove tenderloin from the grill and wrap with foil. Let rest 10 minutes before slicing.
Erin Walgamuth  has been an assistant Food Stylist for television and print for the past 26 years and writes this column using her own recipes. Check out her other creations in our Hometown Recipe  section.
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