Description
This Ginger Lime Pork Tenderloin recipe combines fresh ginger, garlic, and zesty lime with a savory soy sauce marinade to create a flavorful and tender main course. Perfectly grilled to juicy perfection, this dish is ideal for a quick weeknight dinner or a weekend barbecue.
Ingredients
Scale
Marinade
- 1/3 cup avocado oil (or any neutral oil)
- 1/3 cup low-sodium soy sauce
- 3 tablespoons grated fresh ginger
- 2 large cloves garlic, grated
- Zest of 2 limes
- Juice of 2 limes
- Flaky sea salt and freshly-ground black pepper, to taste
Meat
- 2 pork tenderloins (about 1 pound each), silver skin removed
Instructions
- Make the marinade. In a large ziplock bag or mixing bowl, combine the avocado oil, low-sodium soy sauce, grated fresh ginger, grated garlic, lime zest, and a dozen twists of freshly-ground black pepper until well mixed.
- Marinate the pork. Add the pork tenderloins to the marinade and toss to coat evenly. Cover and refrigerate for at least 15 minutes and up to 4 hours to allow the flavors to penetrate the meat. About 15-20 minutes before cooking, remove the pork from the fridge to bring it to room temperature.
- Preheat and grill. Preheat your grill to high heat. Remove the pork from the marinade and place it on the grill. Cook for 5 to 7 minutes on each side, flipping once, until the thickest part of the pork reaches an internal temperature of 140°F. Adjust the cooking time based on the thickness of the tenderloins.
- Rest the meat. Transfer the grilled pork to a clean serving platter and let it rest uncovered for 10 minutes. This allows the juices to redistribute and the temperature to continue rising for perfect doneness.
- Serve. Drizzle the rested pork with the remaining lime juice and season with flaky sea salt and fresh black pepper. Slice into medallions and serve immediately. Enjoy your flavorful Ginger Lime Pork Tenderloin!
Notes
- Removing silver skin: Use a sharp knife to slide under the silver skin at one end of the tenderloin, then cut horizontally while pulling the silver skin away gently to remove the tough connective tissue for a more tender result.
- Pork temperature: The FDA recommends cooking pork to an internal temperature of 145°F, but pulling the pork off the grill at 140°F is fine as the temperature will rise during resting.
- If you don’t have a grill, the pork tenderloin can be cooked on a stovetop skillet or roasted in the oven as an alternative.
- Allowing the pork to come to room temperature before cooking promotes even cooking and juicier meat.
- Use low-sodium soy sauce to control the saltiness of the marinade.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Protein: 32 g
- Cholesterol: 85 mg
