Smoky Citrus Pork Tenderloin

average rating

rate/review

prep time

20 min

total time

1 hr 20 min

makes

photo by:

kraft

recipe by: kraft

what you need

Grated peel and juice from 1 each: lime and orange

6 cloves garlic, crushed

1 tsp. kosher salt

1 tsp. ground black pepper

1/4 tsp. ground cumin

2 pork tenderloins (2-1/2 lb./1.1 kg)

1/2 cup Bull's-Eye Blazin' Chipotle Barbecue Sauce

make it

MIX citrus peels and juices, garlic, salt, pepper and cumin. Pour over meat in resealable plastic bag. Seal bag; turn to evenly coat meat with the juice mixture.

REFRIGERATE 30 min. to marinate. Remove meat from marinade; discard bag and marinade.

PREHEAT barbecue to medium heat. Place meat on one side of greased barbecue. Turn off burners directly below meat; cover barbecue with lid. Grill meat 30 min. or until cooked through (160ºF), turning occasionally and brushing with barbecue sauce for the last 10 min. of the grilling time.

kraft kitchens tips

How to Grill with Indirect Heat

When grilling with indirect heat, the food is not cooked directly over the heat source. Turn on one side of the barbecue to medium heat, leaving the other side off; do your grilling over the side that is off. Be sure to keep the barbecue lid closed so heat doesn't escape and your barbecue will act like an oven. Best of all there's no need to turn the food! Use this grilling method for foods that require at least 25 min. grilling time or for foods that easily dry out, such as roasts, whole chickens, thick steaks, ribs or delicate fish fillets.