Chili Lime Pork Tenderloin

Submerge the hickory grilling plank in water for a minimum of 1 hour prior to grilling, however 5-8 hours is ideal. Add sea salt to water for additional flavor.

Drizzle some olive oil over tenderloins and spread it around evenly. Generously coat pork tenderloin on all sides with chili rub. Let rub rest on pork loin for at least 30 minutes.

Preheat grill to 450-500 degrees F.

Melt butter right before grilling – you’ll use it to brush over pork loin as you flip the meat to keep it moist.

Remove plank from water and dry; then rub olive oil over one side of plank to keep meat from sticking. Place plank on preheated grill and let warm up for 5-8 minutes until it looks hot.

While plank is warming, place tenderloin on grill to quickly sear each side prior to cooking on the plank. Once searing is complete, place tenderloin on plank; keep grill temperature at 500 degrees F.

Brush butter over tenderloin occasionally as you see fit.
Do not turn meat very often; let it rest and slow cook on the plank. If plank looks like it is getting too dry spray some water on it.

Once meat reaches 160 degrees F in the center at the thickest point it is ready. Then remove it from the grill and let it rest for a few minutes prior to slicing. Then slice into 1/2″ thick slices