Alton Brown’s Pork Tenderloin
on Sep 16, 2015, Updated Mar 22, 2025
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Grilled Pork Tenderloin from Alton Brown has a prep time of mere minutes. This inexpensive homemade dinner can be made for about $15.00 which brings it down to less than $4.00 per serving. Do I have your attention so far?!
You can barely get a single appetizer for that price at any over-priced restaurant! Plus, this grilled pork recipe is better than anything you can get from eating out.
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The real test of your willpower is allowing it to marinate for a few hours. Trust me, you’ll be happy that you held out for this juicy and mouthwatering grilled pork tenderloin! Read on to see how we make one of our favorite pork recipes!
Table of Contents
About these Grilled Pork Tenderloin
I grew up eating a lot of pork because back on the farm, we were pretty much self-sustained. Meaning, we great what we ate, including lots of pork, chicken dishes, and different ways to make beef.
Like our recipe for smoked pork tenderloin, our Dutch oven braised pork shoulder, and our very first featured recipe of pork chops with ginger, you’re going to love the way Alton Brown makes pork tenderloin on the grill! If you want to know the best way to smoke pork tenderloin, we have a great recipe for that too!
We are big fans of Alton Brown and you can find more recipes inspired by him like these golden-seared scallops, right here on Platter Talk!
Over the past few months, we’ve kept the grates of our grill hot with some tasty dishes ranging from grilled salads to grilled shrimp skewers. Today, we are delighted to add this to our collection of our best grill recipes!
This grilled pork tenderloin recipe, inspired by Alton Brown, is one of those go-to meals that’s packed with flavor and incredibly easy to make. With just a few simple ingredients—like lime, honey, and chipotle in adobo—this dish comes together with minimal prep but rewards you with juicy, smoky, and slightly sweet results
What’s in This?
This easy grilled pork tenderloin comes together with just a handful of simple ingredients that pack a big punch of flavor.
- Pork Tenderloin
- The star of the recipe, pork tenderloin is a lean and tender cut that cooks quickly on the grill. Look for one that’s around 1 to 1.5 pounds and be sure to trim off any silver skin for the best texture.
- Lime Juice
- Fresh lime juice adds brightness and acidity, helping to tenderize the meat while giving it a zesty flavor. Bottled lime juice can work in a pinch, but fresh is best for that clean, citrusy kick.
- Honey
- Honey balances the heat with a touch of natural sweetness and helps create a caramelized crust on the grill. You can also use maple syrup if that’s what you have on hand, but the flavor will be slightly different.
- Chipotle Peppers in Adobo Sauce
- These smoky, spicy peppers add depth and a gentle heat that complements the sweetness of the honey. Use just one or two if you’re sensitive to spice, and store the leftovers in the freezer for next time.
- Garlic
- Fresh garlic gives this marinade its bold, savory punch—it’s one of those ingredients that just makes everything taste better. If you’re in a pinch, garlic powder will do, but fresh really brings it to life.
- Olive Oil
- Olive oil helps blend everything together and keeps the pork from sticking to the grill. If you don’t have any on hand, another mild oil like avocado or even vegetable oil will work just fine.
Each of these ingredients is easy to find and works together to create a perfectly grilled pork tenderloin that’s juicy, flavorful, and ideal for everything from summer cookouts to quick family dinners.
The key is letting it marinate for a few hours (overnight if you can), which means most of the work happens while you’re off doing other things.
We’ve added our own twist by slicing and butterflying the pork before grilling, making it perfect for individual servings and giving it a beautiful presentation right off the grill. Whether you’re cooking for a weekend gathering or just spicing up a weeknight dinner, this pork tenderloin is a flavorful, budget-friendly option that’s sure to please.
How to Make This Grilled Pork Tenderloin
(See the complete recipe in the recipe card below.)
This grilled pork tenderloin is quick and easy. Aside from the marinade time, you’ll only need 30 minutes to prep and grill this pork.
- Mix up the marinade: lime juice, honey, chipotle peppers, garlic, olive oil. Pour it over the pork and let it sit in the fridge. A couple of hours is good, but overnight is even better if you can plan ahead.
- Before you grill, take a minute to butterfly the pork. Lay it flat on a cutting board and, using a sharp knife, slice it lengthwise down the center, stopping about an inch before you cut all the way through. Open it up like a book and gently press it flat. This will help it cook faster and more even on the grill.
- Preheat your grill to medium-high heat and when it’s ready add the pork. Cook until it’s nicely charred on the outside and juicy and just done. Let it rest for a few minutes before slicing—that way the juices stay where they belong.
Butterflying the meat provides for handy individual servings and makes for a visually appealing grilled presentation. This pork tenderloin by Alton Brown is full of flavor, it’s economical (especially with a sale), and it’s easy to make.
Common questions
For food safety, pork should be cooked to a minimum internal temperature of 135° F. I highly recommend this instant-read thermometer made by Thermoworks. It’s fast, insanely accurate, and is backed be a great warranty.
Happy grilling and please let us know what you think of this one! -Dan
5 Tips for the Best Grilled Pork Tenderloin
- Don’t Skip the Marinating
Marinating the pork tenderloin for at least a few hours is the key to flavor and tenderness. If you can plan ahead, marinating overnight gives the chipotle, lime and honey time to really soak in and make the pork shine. - Butterfly the Pork
This step helps the tenderloin cook faster and more evenly on the grill. Just slice it almost in half lengthwise, open it up like a book and press it flat. A thinner, uniform shape means you’ll avoid dry edges and undercooked centers – common problems with pork on the grill. - Use a Meat Thermometer
To make sure your grilled pork tenderloin is juicy and safe to eat, cook it to 145°F. A quick-read thermometer takes the guesswork out and prevents overcooking, especially with lean cuts like tenderloin. - Let the Pork Rest
Once it’s off the grill, let the meat rest for 5-10 minutes. This locks in the juices and prevents your slices from drying out. Cutting too soon is one of the easiest ways to lose all that flavorful moisture. - Customize the Heat
Chipotle peppers in adobo give this pork a smoky kick, but you can adjust the heat to your liking. For a milder version, use just one pepper and remove the seeds. Like it spicy? Add an extra pepper or a spoonful of the adobo sauce for more heat and flavor
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Alton Brown’s Pork Tenderloin on Platter Talk
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Ingredients
- 1 whole pork tenderloin, approximately 1 pound
- 1 lime, zest finely grated
- 1/2 cup freshly squeezed lime juice
- 1/4 cup honey
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon garlic powder
- 1 chipotle chile pepper in adobo sauce
- 1 teaspoon vegetable oil
- 1 tablespoon chopped fresh cilantro leaves
- Read more at: https://www.foodnetwork.com/recipes/alton-brown/grilled-pork-tenderloin-recipe.html?oc=linkback
Instructions
- Place the lime zest, lime juice, honey, salt, and garlic powder in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and move around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use.
- Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator.
- Brush the grill with vegetable oil then heat grill to medium high setting.
- Remove the tenderloin from the bag, cut into 3 inch slices, then butterfly those in half.
- Place butterflied portions in the center of grate. Discard bag with marinade. Cover and cook for 3-5 minutes, turn 90 degrees to mark, and cook for another 3-5 minutes. Flip pieces on opposite side and repeat process.
- The pork should reach an internal temperature of 140 degrees F.
- Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes. Garnish with cilantro and serve.
Notes
- Marinate for at least 2 hours (or overnight) to infuse the pork tenderloin with bold chipotle and lime flavor.
- Butterfly the pork tenderloin for quicker, more even grilling and juicy results.
- Grill to an internal temperature of 145°F to keep the pork tender and safely cooked.
- Let the pork rest for 5–10 minutes after grilling to seal in moisture before slicing.
- Adjust the chipotle to taste by using more or less depending on your preferred spice level.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Looks so delicious! Thanks for sharing at Merry Monday.
Alton Brown knows his stuff. This looks fabulous!