Grilled Pok Tenderloin

Tonight’s meal worked. Remember a couple of days ago I made Wellington Pork Tenderloin. For some reason you cannot buy one tenderloin; all of our packaging is in twos. So for the second one I made Grilled Pork Tenderloin, also from Alton Brown. To accompany this I had corn on the cob and a salad. A while back I gave you my recipe to brush on COB. It is very good but involved. So I have been trying for the last few nights using Penzeys seasonings for dressings with 1 1/2T butter and Jim brushes this on while grilling. They have been ok, but not like the lime butter from Cooking Light. Jim actually requested salad, so I combined spring mix and spinach with pumpkin seeds, mushrooms and Wegman’s peppercorn dressing. It was good.
For the Pork Tenderloin:
Says serves 4 but Jim ate it all

1 whole perk tenderloin, trimmed of the silver skin.
1 lime, zested finely
1/2C freshly squeezed, lime juice
¼ C honey
1 ½ t kosher salt
½ t garlic powder
1 chipotle chile pepper in adobo sauce
1 t vegetable oil
1T chopped fresh cilantro leaves
1. This was the part I missed yesterday. The pork is to be marinated for 6 to 24 hours. Combine the first 6 ingredients after the pork and put half in a baggie with the pork in a container to prevent leakage for 6 to 24 hours. Turn frequently. Put the other half in a container separately in the refrigerator also.
2. Remove the tenderloin from the refrigerator and bring to room temperature. Create a bag of heavy-duty aluminum foil folding the edges to create a basket. Keep by the grille. Bring your grille to medium heat. Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of the grille. Discard bag and marinade. Cover and cook for 12 minutes, turning every 2 minutes. The internal temperature should be 140 degrees.
3. Place the tenderloin in the aluminum bag and pour in the reserved marinade. Close tightly and rest for 10 minutes. Remove to a cutting board and slice. Garnish with the cilantro. I used Italian parsley.
Jim served a 2002 Cabernet Sauvignon from Sonoma county called Ste3phen Vincent.  It was very good.