Marinade

• 1 ea. (~2.25 lb / 1 kg) pork tenderloin, trimmed
• ¼ cup freshly-squeezed lime juice
• ¼ cup honey
• 1 ½ tsp salt
• 2 tbsp apple cider vinegar
• ¼ cup apple cider

Rub

• 2 tbsp paprika
• ½ tbsp garlic powder
• 1 ⅓ tbsp cayenne pepper
• ½ tbsp chipotle powder
• ½ tbsp black pepper
• ½ tbsp dried rosemary

Grill

• 4 lb natural chunk charcoal
• ½ pound soaked applewood chips
• 2 tsp vegetable oil
• 1 sheet newspaper

1. Combine marinade ingredients in a small saucepan. Pour half into a large zip-top plastic bag, reserving the other half in the fridge. Add pork to the bag, remove extra air, and marinate in the fridge for 24 hours.
2. Remove pork from marinade. Discard the bag and the marinade in the bag. Allow the pork to drain as necessary.
3. Combine rub ingredients, and rub all over pork.
4. Moisten newspaper with oil and wad up under a large chimney starter with charcoal in it. Light and wait 15 minutes.
5. Once charcoal has heated, disperse evenly around bottom of grill. Add soaked chips, replace grate, and place pork in the center. Cover and cook for 1 ½ minutes (or a bit more, use your judgment).
6. Flip to another side and cook 1 ½ more minutes and repeat until pork has cooked for at least 12 minutes and until the internal temperature reaches at least 145°F (63˚C).
7. Make a large foil pouch (or use a covered dish) and place pork inside. Pour in reserved marinade (warmed to at least 145°F) and let rest for 10 minutes.
8. Serve.