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
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 (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
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.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Protein: 32 g
- Cholesterol: 90 mg
