Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Honey | 1 tbsp (21g) | 64 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Combine lime, garlic, salt, honey, and pepper in a gallon size zip-top bag. Add pork and refrigerate 24 hours.
In 24 hours, drain pork. Set aside.
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.
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.
While pork cooks, combine chipotle and maple syrup. Set aside.
Make a foil pouch and place cooked pork inside. Pour maple mixture over and tightly seal. Let rest 15 minutes and serve warm.