Description
This Ginger Lime Pork Tenderloin recipe features succulent pork tenderloins marinated in a zesty blend of fresh ginger, garlic, lime zest, and soy sauce, then grilled to perfection. The marinade infuses the meat with bright, bold flavors, while grilling enhances its natural juiciness. Perfect for a flavorful and easy main course that serves 6 to 8.
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
- Freshly-ground black pepper, a dozen twists
Meat
- 2 pork tenderloins (about 1 pound each), silver skin removed
To Finish
- Juice of 2 limes
- Flaky sea salt
- Freshly-ground black pepper
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 black pepper. Mix thoroughly until well incorporated.
- Marinate the pork: Add the pork tenderloins to the marinade, tossing until evenly coated. Cover and refrigerate for at least 15 minutes or up to 4 hours. When ready to cook, remove the pork from the fridge and allow it to come to room temperature for 15-20 minutes.
- Preheat and grill: Preheat the grill to high heat. Take the pork out of the marinade and grill each tenderloin for about 5 to 7 minutes per side, flipping once. Use a meat thermometer to ensure the thickest part reaches an internal temperature of 140°F.
- Rest the meat: Transfer the grilled pork to a clean serving platter and let it rest for 10 minutes. This allows the juices to redistribute and the internal temperature to rise slightly.
- Final seasoning and serving: Drizzle the rested pork with the fresh lime juice, season with flaky sea salt and freshly ground black pepper to taste. Slice the pork tenderloins and serve immediately.
Notes
- Removing silver skin: The silver skin is a tough connective tissue on the tenderloin that can make the meat chewy. Use a sharp knife to slide under the silver skin at one end, then gently cut horizontally while pulling to remove it completely.
- Internal temperature: While the FDA suggests cooking pork to 145°F, this recipe pulls the pork at 140°F since it will continue to cook slightly as it rests, ensuring tenderness and juiciness.
- Marinating time: You can marinate anywhere from 15 minutes to 4 hours; longer marination enhances flavor but is not mandatory.
- Bring to room temperature: Letting pork rest outside of the fridge before grilling helps it cook evenly.
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 17 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 95 mg
