Description
This Ginger Lime Pork Tenderloin recipe features juicy pork tenderloins marinated in a zesty blend of fresh ginger, lime, garlic, and soy sauce. Grilled to perfection and finished with a sprinkle of flaky sea salt and black pepper, it’s a flavorful and tender main course perfect for a quick dinner or entertaining guests.
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
- 2 limes, zest and juice
- Freshly-ground black pepper, a dozen twists
Main
- 2 pork tenderloins (about 1 pound each), silver skin removed
- Flaky sea salt, for seasoning
- Freshly-ground black pepper, to taste
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 (not juice), and freshly-ground black pepper. Stir or whisk until the ingredients are fully combined.
- Marinate the pork: Add the pork tenderloins to the marinade bag or bowl. Toss them around so they are evenly coated. Cover and refrigerate for at least 15 minutes and up to 4 hours to allow the flavors to infuse. Before cooking, remove the pork from the fridge and let it come to room temperature for 15-20 minutes.
- Preheat the grill: Heat your grill to high heat ensuring a hot cooking surface for perfect searing.
- Grill the pork: Remove pork from marinade, letting excess drip off. Place tenderloins on the hot grill. Grill each side for 5 to 7 minutes, flipping once, until the thickest part of the pork reaches an internal temperature of 140°F. Adjust time based on the thickness of the tenderloins.
- Rest the pork: Transfer the grilled pork to a clean serving platter and let rest for 10 minutes. This allows juices to redistribute and the internal temperature to rise slightly for perfect tenderness.
- Finish and serve: Drizzle the pork with the remaining lime juice. Season with flaky sea salt and freshly-ground black pepper. Slice tenderloins and serve immediately. Enjoy the bright, tender, and flavorful pork!
Notes
- Removing silver skin: Use a sharp knife to slide under the silvery-white connective tissue and gently cut it away while pulling the skin off steadily to improve tenderness and eating quality.
- Cooking temperature: Although the FDA recommends cooking pork to 145°F, removing it at 140°F and resting allows carryover cooking, resulting in juicy, perfectly cooked pork.
- Marinating time: Marinate at least 15 minutes but no longer than 4 hours to ensure optimal flavor without overpowering the pork.
- Letting pork rest: Resting helps the juices redistribute and improves meat tenderness, so do not skip this crucial step.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 85 mg
