Paleo Chipotle Honey Lime Pork Tenderloin

Paleo Chipotle Honey Lime Pork Tenderloin – pork tenderloin marinated in lime juice, orange juice, honey and chipotle pepper in adobo. Full of Mexican flavor, cooks in less than 30 minutes, and healthy! Paleo, gluten free, low carb.

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I have the perfect tailgate recipe for you.

Because my favorite part of a football game is of course the tailgate in the parking lot before the game. Good friends and even better food.

When you think of tailgates, burgers and hotdogs and chicken wings come to mind. I love to kick up the flavor, and bring this this paleo chipotle honey lime pork tenderloin. The marinade packs tons of latino flavor in to the pork, and it smells amazing as it is cooking on the grill. It doesn’t take long before everyone is gathered around waiting for this pork to be ready to eat.

It’s also super easy to prepare. I make the latino inspired marinade the day before, because the longer it marinates the more flavorful the pork tenderloin will be. The marinade takes just 5 minutes to make by combining lime juice, orange juice, lime zest, honey, garlic, and the most important ingredient chipotle pepper in adobo. When you get to the tailgate, it takes about 20 minutes to cook up on the grill and it’s ready to serve.

Even better, this chipotle honey lime pork tenderloin is a healthy choice at the tailgate party. It is paleo, gluten free and low carb.

When I’m making food for a crowd, I always use the best ingredients I can get my hands on. LA MORENA® makes the very best chipotle peppers in adobo.

I like my paleo chipotle honey lime pork tenderloin to be mildly spicy, so I use just 1 chipotle pepper. But if you like more spice, you can definitely add more chipotle peppers. Taste the marinade in the blender, and add more chipotle peppers 1 at a time until it reaches the spice level of your liking.

Paleo Chipotle Honey Lime Pork Tenderloin

Servings: 4

Prep Time: 5 minutes mins

Cook Time: 20 minutes mins

Total Time: 25 minutes mins

Pork tenderloin marinated in lime juice, orange juice, honey and chipotle pepper in adobo. Full of Mexican flavor, cooks in less than 30 minutes, and healthy!

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Ingredients 

USMetric

 

1x2x3x

• ▢ 2 pound pork tenderloin, I get my pork from ButcherBox, which I highly recommend
• ▢ 1 tablespoon lime zest, from about 2 limes
• ▢ 3/4 cup fresh lime juice, from about 4 limes
• ▢ 1/4 cup fresh orange juice, from about 1 orange
• ▢ 1/4 cup honey
• ▢ 1 chipotle pepper from LA MORENA® Chipotle Peppers in Adobo - 13 oz can or 7 oz can, 1 chipotle pepper is mild spicy, add more for spicier
• ▢ 2 garlic cloves
• ▢ 2 teaspoons salt
• ▢ 1 tablespoon vegetable oil
• ▢ fresh cilantro leaves and wedges of lime for garnish

Instructions 

Paleo Chipotle Honey Lime Marinade

• Combine the lime zest, lime juice, orange juice, honey, chipotle pepper, garlic and salt in a blender. Blend until combined.
• Place the pork tenderloin in a gallon size zip top bag, and pour the marinade on top. Push out all the air and seal the bag. Refrigerate and marinate for 2-24 hours, the longer the better.

Cooking The Pork Tenderloin on the Grill

• Heat your grill over medium high. Brush and oil the grill grates with vegetable oil.
• Add the pork tenderloin to the grill, discard the marinade.
• Cook, turning once, until the pork reaches an internal temperature of 145 degrees on an instant read thermometer, about 15-20 minutes, depending on the thickness of your pork tenderloin.
• Remove the pork from the grill. Transfer the pork tenderloin to a cutting board and allow to rest for a few minutes.
• Slice into 1/2" thick slices. Serve warm topped with cilantro and wedges of lime.

Cooking the Pork Tenderloin in the Oven

• Preheat oven to 425 degrees with the rack in the middle. Preheat a cast iron skillet over medium high heat.
• When the skillet is hot, add the vegetable oil and add the pork tenderloin to the skillet. Discard the marinade.
• Sear the pork loin on all sides, about 2 minutes per side.
• Transfer the pork tenderloin in the cast iron skillet to the oven to finish cooking. Cook until the pork reachers an internal temperature of 145 degrees on an instant read thermometer, about 15 minutes, depending on the thickness of your pork tenderloin.
• Remove the cast iron skillet from the oven, transfer the pork tenderloin to a cutting board and allow to rest for a few minutes.
• Slice into 1/2" thick slices. Serve warm topped with cilantro and wedges of lime.

Cuisine: Mexican

Course: Main Course

Author: Natalie

Calories: 302, Total Carbs: 6.2g, Protein: 47.9g, Fat: 8.4g, Fiber: 0.4g, Net Carbs: 6g

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This post is sponsored by LA MORENA®. All opinions are my own. Thanks for supporting the brands that support me!