2pork tenderloins, 3-5 pounds total, trimmed of excess fat or silver skin
1tablespoonolive oil
1-2tablespoonsfresh lime juice
¼cup(53g)light brown sugar
2teaspoonssmoked paprika
1teaspoononion powder
1teaspoongarlic powder
1teaspooncoarse kosher salt
Pinchof coarsely ground black pepper
Instructions
In a small bowl, stir together the olive oil, lime juice, brown sugar, paprika, onion powder, garlic powder, salt and pepper. The mixture will be thick and pasty.
Rub the mixture over the pork and place the meat in a shallow dish. You can grill right away, but for more flavor, cover the dish and refrigerate up to 24 hours.
Preheat an outdoor grill (see note for alternate cooking methods) to medium-high heat (I use 375 degrees F on my pellet grill).
Grill the pork tenderloin for 10 minutes, flip and continue to cook until an internal temperature at the thickest part of the meat registers 145 degrees F on an instant read thermometer, about 8-10 minutes.
Remove the pork from the grill and tent with aluminum foil for 10-15 minutes before slicing and serving.
Notes
Paprika: smoked paprika is pretty key to the flavor for this pork, so if you don't have it, I think it is worth buying some for this recipe (plus, I have several other recipes that use it, too!). Cooking Method: if you don't have an outdoor grill, you can try roasting the pork in the oven at 400 degrees F for about 20-30 minutes, placing the pork on a lightly greased, foil-lined pan before cooking. Cooking Time: this recipe is assuming the pork tenderloin is about 2-inches at the thickest part. If the pork you are using is much thinner or thicker, adjust cooking times accordingly.