Savannah Greer
My granddaddy taught me that the secret to great BBQ isn’t in the rub or the sauce—it’s in the patience. But sometimes life doesn’t give you 12 hours for a proper smoke, so I created this quick-grilled pork tenderloin that captures all that smoky, sweet heat in under 30 minutes. It’s become our go-to for weeknight gatherings when we want that backyard BBQ feeling without the all-day commitment.
Ingredients
- 2 pork tenderloins (about 1 lb each), trimmed
- 3 tbsp avocado oil
- 3 tbsp raw honey
- 2 chipotle peppers in adobo sauce, minced
- 2 tbsp adobo sauce from the can
- 2 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Prep the Grill: Preheat your grill to medium-high heat (400-425°F). Clean and oil the grates well.
- Make the Rub: In a small bowl, combine smoked paprika, garlic powder, onion powder, cumin, salt, and pepper.
- Season the Pork: Pat tenderloins dry and rub all over with 1 tbsp avocado oil. Coat evenly with the spice rub, pressing gently so it adheres.
- Make the Glaze: In another bowl, whisk together honey, minced chipotle peppers, adobo sauce, apple cider vinegar, coconut aminos, and remaining 2 tbsp avocado oil.
- Grill and Glaze: Grill tenderloins for 12-15 minutes, turning every 3-4 minutes. During the last 5 minutes, brush with the chipotle glaze on all sides.
- Check for Doneness: Use a meat thermometer—internal temperature should reach 145°F. Let rest for 5 minutes before slicing.
- Serve: Slice against the grain and drizzle with any remaining glaze. Garnish with cilantro and serve with lime wedges.
Tips
- Don’t skip the resting period—it keeps the pork juicy and allows the glaze to set
- If your grill gets too hot, move the pork to a cooler area to prevent burning the honey glaze
- This pairs beautifully with grilled corn, coleslaw, or a simple green salad
