A flavorful and easy-to-make pork dish with a smoky and citrusy twist.
Combine the lime and orange zest and juice, minced garlic, ground black pepper, and cumin in a small bowl.
Zest the citrus fruits before juicing them to make the process easier.
Place the pork tenderloin in a resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for 30 minutes.
Massage the marinade into the pork for even flavor distribution.
Preheat the grill to medium heat. Remove the pork from the marinade and discard the marinade.
Ensure the grill grates are clean and lightly oiled to prevent sticking.
Grill the pork on indirect heat for about 30 minutes, turning occasionally, until the internal temperature reaches 160°F.
Use a meat thermometer to check the internal temperature for perfect doneness.
Mix the barbecue sauce with the chopped chipotle chile in a small bowl.
Adjust the amount of chipotle to suit your spice preference.
During the last 10 minutes of grilling, baste the pork with half of the prepared sauce.
Reserve some sauce for serving to enhance the flavor.
Remove the pork from the grill and let it rest for 5 minutes. Slice into medallions and serve with the reserved sauce.
Letting the pork rest allows the juices to redistribute, keeping it moist.
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