Description
This Ginger Lime Pork Tenderloin recipe features tender, juicy pork marinated in a zesty blend of fresh ginger, garlic, lime zest, and soy sauce, then grilled to perfection. The marinade enhances the pork’s natural flavors while imparting a refreshing citrus kick. It’s a simple, flavorful dish perfect for a delicious and healthy main course.
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, to taste
- Freshly-ground black pepper, to taste
Main
- 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. Mix well until fully incorporated.
- Marinate the pork: Add the pork tenderloins to the marinade bag or bowl and toss to coat evenly. Cover and refrigerate for at least 15 minutes up to 4 hours to infuse flavors. Before grilling, remove the pork from the fridge and let it rest at room temperature for 15-20 minutes.
- Preheat and grill: Preheat your grill to high heat. Remove pork from marinade and place on the grill. Cook for about 7 minutes per side, flipping once, until the thickest part reaches an internal temperature of 140°F. Cooking time may vary depending on thickness of the tenderloins.
- Rest the pork: Transfer the grilled pork to a clean serving platter and let it rest uncovered for 10 minutes. This allows juices to redistribute and finish cooking. Drizzle with the remaining lime juice, season with flaky sea salt and black pepper.
- Slice and serve: After resting, slice the pork tenderloins into medallions and serve immediately, enjoying the juicy, flavorful meat.
Notes
- Removing silver skin: The silver skin is a tough, silvery-white tissue along one side of the tenderloin that can become chewy. Slide a sharp knife under the silver skin at one end, then gently lift and cut horizontally while pulling it away from the meat.
- Pork temperature: The FDA recommends cooking pork to an internal temperature of 145°F. This recipe suggests grilling to 140°F, as residual heat will continue to cook the meat during resting.
- Marinating time: For more flavor, marinate up to 4 hours but no longer to avoid overpowering the pork’s delicate texture.
- Oil substitution: Avocado oil can be replaced with any neutral oil such as canola or grapeseed oil.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Protein: 25 g
- Cholesterol: 70 mg
