Cookbook:Grilled Pork Tenderloin

Marinade

 * 1 ea. (~2.25 lb / 1 kg) pork tenderloin, trimmed
 * ¼ cup freshly-squeezed lime juice
 * ¼ cup honey
 * 1 ½ tsp salt
 * 2 tbsp apple cider vinegar
 * ¼ cup apple cider

Rub

 * 2 tbsp paprika
 * ½ tbsp garlic powder
 * 1 ⅓ tbsp cayenne pepper
 * ½ tbsp chipotle powder
 * ½ tbsp black pepper
 * ½ tbsp dried rosemary

Grill

 * 4 lb natural chunk charcoal
 * ½ pound soaked applewood chips
 * 2 tsp vegetable oil
 * 1 sheet newspaper

Procedure

 * 1) Combine marinade ingredients in a small saucepan. Pour half into a large zip-top plastic bag, reserving the other half in the fridge. Add pork to the bag, remove extra air, and marinate in the fridge for 24 hours.
 * 2) Remove pork from marinade. Discard the bag and the marinade in the bag. Allow the pork to drain as necessary.
 * 3) Combine rub ingredients, and rub all over pork.
 * 4) Moisten newspaper with oil and wad up under a large chimney starter with charcoal in it. Light and wait 15 minutes.
 * 5) Once charcoal has heated, disperse evenly around bottom of grill. Add soaked chips, replace grate, and place pork in the center. Cover and cook for 1 ½ minutes (or a bit more, use your judgment).
 * 6) Flip to another side and cook 1 ½ more minutes and repeat until pork has cooked for at least 12 minutes and until the internal temperature reaches at least 145°F (63˚C).
 * 7) Make a large foil pouch (or use a covered dish) and place pork inside. Pour in reserved marinade (warmed to at least 145°F) and let rest for 10 minutes.
 * 8) Serve.