Cookbook:Chipotle Maple Glazed Pork Tenderloin

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Pork tenderloin is at its best when quickly cooked on the grill.

• 1 pork tenderloin, trimmed of silver skin
• 4 chipotle chiles in adobo sauce, finely minced
• ½ cup maple syrup
• ¼ cup freshly-squeezed lime juice
• 1 tbsp finely-grated lime zest
• 1 tsp garlic powder
• 1 ½ tsp salt
• 1 ½ tsp freshly-ground black pepper
• 2 tbsp honey

1. Combine lime, garlic, salt, honey, and pepper in a gallon size zip-top bag. Add pork and refrigerate 24 hours.
2. In 24 hours, drain pork. Set aside.
3. Heat 4 ½ pounds of natural chunk charcoal in a large chimney starter according to accompanying directions. Once coals have heated, disperse evenly around the bottom of the grill. Reapply grill grate and swab grate with an oil-soaked towel.
4. Add pork to hottest part of grill and cook 1 ½ minutes. Rotate 90 degrees and cook another 1 ½ minutes. Repeat 12 times or until internal temperature reaches 140°F for medium rare.
5. While pork cooks, combine chipotle and maple syrup. Set aside.
6. Make a foil pouch and place cooked pork inside. Pour maple mixture over and tightly seal. Let rest 15 minutes and serve warm.