Name: Ginger Lime Pork Tenderloin Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 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 (use part for finishing); Flaky sea salt and freshly-ground black pepper, to taste; 2 pork tenderloins (about 1 pound each), silver skin removed

Jump to Recipe· 4.8 from 25 reviews

I’m so excited to share this Ginger Lime Pork Tenderloin Recipe with you because it’s one of those meals that feels fancy but comes together pretty effortlessly. The bright zing of lime paired with fresh ginger lifts this tenderloin to something seriously delicious, perfect for anytime you want to impress without hours in the kitchen. I’ve found it’s a fantastic go-to for weeknight dinners or even casual weekend BBQs with friends.

What makes this Ginger Lime Pork Tenderloin Recipe really shine is its balance of flavors and ease of preparation. The marinade is quick to whip up and does the heavy lifting by infusing the pork with vibrant notes of citrus and spice. Plus, grilling it gives the meat just the right char and juiciness you’re hoping for. Trust me, you’ll want to make this one a regular in your rotation!

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Why This Recipe Works

Vibrant Flavor Combo: Fresh lime zest and ginger pack a lively punch that brings the pork to life without overpowering it.
Simple Marinade: Just a handful of everyday ingredients come together quickly for maximum taste and minimal fuss.
Perfectly Tender Pork: The tenderloin is marinated and grilled to juicy, melt-in-your-mouth perfection every time.
Flexible Timing: Marinate anywhere from 15 minutes to 4 hours, making it great for busy or last-minute meal plans.

Two grilled, dark brown pieces of meat with charred spots sit on a white plate with shallow edges. Around the meat, several halved limes show a bright green outer skin and a light green, juicy inside. A few coarse salt flakes lightly cover the meat. The plate rests on a white marbled surface, with part of a metal spatula visible on the left edge. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Each ingredient in my Ginger Lime Pork Tenderloin Recipe is thoughtfully chosen to bring harmony to this dish. Whether you’re shopping for fresh produce or pantry staples, I’ve also included tips to help you pick the best flavors and get the most from each element.

Avocado oil (or any neutral oil): It’s gentle in flavor and helps the marinade coat the pork evenly without smoking up your grill.
Low-sodium soy sauce: Adds depth and umami while keeping saltiness in check so you can adjust seasoning later.
Fresh ginger: Grated fresh ginger brings that signature zing that brightens the entire dish—don’t use ground ginger here.
Garlic cloves: Fresh garlic adds warmth and complexity; I like to grate it finely so it blends beautifully into the marinade.
Limes (zest and juice): The zest is packed with aromatic oils for flavor, while the juice adds sharpness—together, they keep things fresh and lively.
Flaky sea salt and freshly-ground black pepper: Finishing touches that balance and enhance the natural flavors once the pork rests.
Pork tenderloins: Choose tenderloins about a pound each with silver skin removed for the most tender, juicy results.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love playing around with this Ginger Lime Pork Tenderloin Recipe to suit different moods and occasions. Don’t be afraid to tweak the balance of flavors: add a little more ginger if you crave spice, or bump up the lime juice to brighten things even more. The great thing is it adapts well to your preferences!

Extra Heat: I sometimes add a pinch of red chili flakes to the marinade for a subtle kick that livens up the flavors without overwhelming the pork.
Herbal Twist: Toss in some chopped fresh cilantro or mint after grilling for a fresh herbal note that pairs beautifully with lime and ginger.
Glaze Variation: Try brushing a little honey or maple syrup on the pork during the last minute of grilling for a glossy, sweet finish that caramelizes wonderfully.

Step-by-Step: How I Make Ginger Lime Pork Tenderloin Recipe

Step 1: Make the Zesty Marinade

Start by mixing the avocado oil, low-sodium soy sauce, freshly grated ginger and garlic, plus the lime zest—not the juice just yet—and plenty of black pepper in a large ziplock bag or mixing bowl. I always grate the ginger and garlic finely so their flavors really infuse the marinade without chunks clinging to the pork.

Step 2: Marinate the Pork Tenderloins

Slip the pork tenderloins into your marinade and toss gently to coat each piece. Seal the bag or cover the bowl and refrigerate anywhere from 15 minutes—if you’re short on time—to 4 hours if you want the flavors to really soak in. When you’re ready to grill, pull the pork out to rest at room temperature for about 15-20 minutes before cooking to ensure even grilling.

Step 3: Fire Up the Grill and Cook

Preheat your grill to high heat—it needs to be hot to get that beautiful sear on the pork. Take the pork out of the marinade and grill for about 5 to 7 minutes on each side, flipping once. Keep an eye on the thickest part and aim for an internal temperature of around 140°F; the meat will finish cooking while resting.

Step 4: Rest, Season, and Serve

Transfer the tenderloins to a clean platter and let them rest for 10 minutes—this part is crucial. While resting, drizzle the pork with the remaining fresh lime juice and sprinkle generously with flaky sea salt and freshly cracked black pepper. Then slice into medallions, plate it up, and get ready to enjoy!

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Pro Tips for Making Ginger Lime Pork Tenderloin Recipe

Remove Silver Skin: Taking off the silver skin from your tenderloins prevents chewy bites—it’s a quick step that really elevates the texture.
Room Temperature Meat: Letting the pork come to room temp before grilling helps it cook evenly and prevents dryness.
Use a Meat Thermometer: I swear by checking internal temperature to avoid overcooking and keep that juicy tenderness.
Resting is Key: Resist the urge to slice immediately—resting lets juices redistribute and keeps every bite succulent.

How to Serve Ginger Lime Pork Tenderloin Recipe

The image shows thick slices of cooked meat arranged in a circle on a white plate. The top pieces are well browned with a dark, charred crust, while the bottom pieces have a lighter, golden-brown color showing the cooked inside texture. Two wedges of bright green lime are placed among the meat slices, adding a fresh contrast. Coarse salt flakes are sprinkled over the meat, highlighting the textures and colors. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to garnish the sliced pork with a sprinkle of fresh cilantro and a few lime wedges on the side for an extra citrus boost. Sometimes I add a light dusting of toasted sesame seeds for a bit of crunch and visual interest—it makes the plate look as good as it tastes!

Side Dishes

My go-to sides with Ginger Lime Pork Tenderloin are simple yet vibrant: a crunchy Asian slaw with cabbage and carrots, coconut rice for a touch of sweetness, or grilled veggies like asparagus or bell peppers to keep it fresh and colorful. These pairings highlight the pork’s bright flavors without stealing the spotlight.

Creative Ways to Present

For a fun twist when I entertain, I sometimes serve this pork sliced thinly over a bed of mixed greens drizzled with the leftover marinade (boiled first for safety) as a zesty salad. Another time, I used the sliced pork as a hearty topping on warm tortillas with avocado and pickled onions for a quick taco night everyone loved!

Make Ahead and Storage

Storing Leftovers

Leftover pork tenderloin stores beautifully in an airtight container in the fridge for up to 3 days. I always slice it before storing—it’s easier to reheat small portions without drying the whole tenderloin.

Freezing

If you want to freeze, slice the pork first, wrap tightly in plastic wrap and foil, then place in a freezer-safe bag. It keeps well for about 2 months. When thawed overnight in the fridge, it reheats quickly without losing too much juiciness.

Reheating

The best way I’ve found to reheat leftover pork is gently on the stovetop over low heat with a splash of broth or water to keep it moist. Microwaving works too, but I recommend covering the pork to trap steam and avoid drying it out.

FAQs

Can I make this Ginger Lime Pork Tenderloin Recipe without a grill?

Absolutely! You can cook the pork tenderloin in a hot oven at 425°F (220°C) on a baking sheet or in a cast iron skillet to get a good sear, then finish it in the oven until it reaches 140°F internally. It won’t have the smoky char of the grill but remains delicious and tender.
How long should I marinate the pork?

For best flavor, marinate at least 15 minutes and up to 4 hours. I’ve found the flavors really soak in after about 2 hours, but if you’re pressed for time, even a short marinate livens up the meat nicely.
Should I remove the silver skin from the tenderloin?

Yes, removing the silver skin is key because it’s tough and chewy. Use a sharp knife to gently lift and slice it away before marinating—this small step makes a huge difference in how tender each bite is.
What temperature should the pork be cooked to?

The FDA recommends 145°F, but I usually take the pork off the grill around 140°F since it continues to cook during resting. This keeps the meat juicy without drying it out.

Final Thoughts

This Ginger Lime Pork Tenderloin Recipe holds a special place in my kitchen because it’s that perfect mix of quick prep, impressive flavor, and juicy tenderness that makes everyone ask for seconds. I really hope you’ll try it soon—once you do, I’m betting it’ll become one of your favorite easy dinners or showstopper grill recipes, just like it is for me. Don’t hesitate to experiment a little and make it your own—it’s fun, flexible, and always delicious.

Ginger Lime Pork Tenderloin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 25 reviews

Author: Julia
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6 servings
Category: Main Course
Method: Grilling
Cuisine: American

Print Recipe

Description

This Ginger Lime Pork Tenderloin recipe features juicy pork tenderloins marinated in a flavorful blend of avocado oil, low-sodium soy sauce, fresh grated ginger, garlic, and zesty lime. Grilled to perfection and finished with a squeeze of lime juice and flaky sea salt, this dish is a vibrant, tangy, and tender main course perfect for any occasion.

Ingredients

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 (use part for finishing)
Flaky sea salt and freshly-ground black pepper, to taste

Meat

2 pork tenderloins (about 1 pound each), silver skin removed

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Instructions

Make the marinade: In a large ziplock bag or mixing bowl, combine avocado oil, low-sodium soy sauce, grated fresh ginger, grated garlic, lime zest, and about a dozen twists of freshly ground black pepper. Mix thoroughly until well combined.
Marinate the pork: Add the pork tenderloins into the marinade bag or bowl. Toss them thoroughly to ensure they are evenly coated. Cover and refrigerate for at least 15 minutes and up to 4 hours. Before grilling, remove pork from the refrigerator and allow it to come to room temperature for 15 to 20 minutes.
Preheat and grill: Preheat your grill to high heat. Remove the pork from the marinade, letting excess drip off. Grill the tenderloins for about 5 to 7 minutes per side, flipping once, until the thickest part reaches an internal temperature of 140°F. Cooking times may vary depending on thickness.
Rest the meat: Transfer the grilled pork to a clean serving platter. Let it rest for 10 minutes to allow juices to redistribute. Drizzle with the remaining lime juice, then season with flaky sea salt and freshly ground black pepper to taste.
Serve: Slice the pork tenderloin into medallions and serve immediately. Enjoy the vibrant flavors and tender texture!

Notes

Removing silver skin: Silver skin is the tough connective tissue on pork tenderloin that can make the meat chewy if left on. Use a sharp knife to slide under the silver skin at one end and cut it away gently, pulling as you cut to remove it in one piece.
Resting meat: Letting the pork rest after grilling ensures juiciness and finishes cooking to safe temperatures.
Internal temperature: While the USDA recommends 145°F for pork, removing the pork from heat at 140°F is suggested here as it will continue to cook while resting.
Marinating times: Marinating longer (up to 4 hours) enhances flavor but do not exceed to avoid mushy texture from the acidic lime juice.