Ingredients:

  • 2 Tbsp Ancho Chilli Powder
  • 1 tsp Chipotle Chilli Powder
  • 1 Tbsp Dark Brown Sugar, packed
  • 1 Tbsp Kosher Salt
  • 1 tsp Ground Cumin
  • 1 tsp Mexican Oregano
  • 1 tsp Garlic Powder
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 Tbsp Neutral Oil (e.g., Canola or Grapeseed)
  • 25 to 1.5 lbs Pork Tenderloin, trimmed of silver skin
  • 2 Tbsp Fresh Lime Juice
  • 1 tsp Honey or Maple Syrup (optional)
  • 1 Tbsp Fresh Coriander (Cilantro), chopped

Instructions:

  1. Trim the Tenderloin: Using a sharp paring knife, carefully remove the tough, silvery connective tissue (the silver skin) from the pork. Pat the pork completely dry with paper towels.
  2. Mix the Adobo Rub: In a small bowl, combine the ancho chilli powder, chipotle chilli powder, dark brown sugar, kosher salt, ground cumin, Mexican oregano, garlic powder, and black pepper thoroughly.
  3. Apply the Rub: Brush the tenderloin lightly with the 1 Tbsp of neutral oil. Then, firmly and evenly coat the entire tenderloin with the dry rub mixture, pressing it into the meat so it adheres completely.
  4. Marinate: Place the rubbed tenderloin on a plate, cover loosely, and refrigerate for a minimum of 30 minutes. For optimal flavour development, allow it to marinate for 2–4 hours.
  5. Preheat the Grill: Clean the grill grates thoroughly. Set up a two-zone heat system (direct and indirect heat). Preheat until the hot side reaches 450°F (230°C).
  6. Oil the Grates: Lightly oil the hot grates just before placing the meat down to prevent sticking.
  7. Sear the Pork (Direct Heat): Place the rubbed tenderloin directly over the high heat zone. Sear for 2–3 minutes per side until a dark, beautiful crust forms (a total of 8–10 minutes for all four sides).
  8. Move to Indirect Heat: Once well-seared, move the pork to the cooler (indirect) side of the grill. Close the lid.
  9. Finish Cooking: Continue cooking with the lid closed, rotating the pork every 4–5 minutes, until it is nearly done.
  10. Check Internal Temperature: Insert an instant-read thermometer into the thickest part of the tenderloin. Remove the pork from the heat when it reaches 140°F (60°C).
  11. Rest (Crucial Step): Immediately transfer the pork to a cutting board and cover it loosely with foil. Let it rest for 10 minutes minimum. The final internal temperature should rise to 145°F (63°C).
  12. Glaze and Slice: If using the optional glaze, whisk the lime juice and honey/maple syrup together. Brush lightly over the rested pork. Slice the tenderloin against the grain into medallions (about 1 cm / 1/2 inch thick).
  13. Garnish and Serve: Garnish with fresh chopped coriander and serve immediately.