I know it’s been so long since I’ve posted this summer. But after moving, family visiting and volunteering at a scout camp, I am ready to get back to normal and hopefully on an even better “track”.
Here is a great, healthy and easy recipe for summer. This is one of my family’s favorites during summer. With the fresh lime and cilantro, this has a nice refreshing taste that we really enjoy (especially me since I can’t eat chicken). And it’s only 3 wwpts!

I hope that you give this one a try and please feel free to share or hey even post a comment to let me know what you think!☺

1 whole Pork Tenderloin (approx 1 lb.)
1 Lime, zest grated
½ cup Fresh lime juice
¼ cup Honey
1 ½ tsp Kosher salt
½ tsp Garlic powder
1 tbsp Chopped fresh cilantro

Trim of any excess fat and silver skin off pork.
Place the lime zest, lime juice, honey, salt and garlic powder in a small lidded container and shake to combine. Pour only half of the marinade mix into a gallon ziploc bag, add the pork tenderloin to the bag and seal. Marinate in the fridge for about 6-24 hours. Place remaining marinade in a covered container and refrigerate.
Remove the tenderloin from the bag and allow to sit at room temperature while preparing the BBQ grill. Also remove the reserved marinade from the fridge.

Preheat BBQ on medium-high. Brush grill with approx 1 tsp of vegetable oil.
Remove the tenderloin from the bag and place in the center of grill. Discard the bag with the used marinade. Cover and cook for approx 13-16 minutes, making sure to turn every 2 minutes. Cook until the internal temperature of tenderloin is at least 140 degrees.

Remove the tenderloin form the grill and place on a large piece of aluminum foil folded at the edges to create a “basket” and pour all of the reserved marinade on top of the cooked tenderloin. Wrap foil tightly to seal and let it rest for about 10 minutes.
Remove to a cutting board and slice, then top with fresh chopped cilantro.

*Recipe adapted from Alton Brown