Description
This Ginger Lime Pork Tenderloin recipe features tender pork marinated in a zesty blend of fresh ginger, garlic, lime zest, soy sauce, and avocado oil, then grilled to juicy perfection. The marinade imparts vibrant flavors while the grilling process seals in moisture, resulting in a deliciously savory and tangy 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 (about 2 teaspoons)
- Freshly-ground black pepper, about a dozen twists
Pork
- 2 pork tenderloins (about 1 pound each), silver skin removed
- Juice of 2 limes
- Flaky sea salt, to taste
- 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 ginger, grated garlic, lime zest, and a dozen twists of freshly-ground black pepper. Mix well until all ingredients are thoroughly incorporated.
- Marinate the pork: Add the pork tenderloins to the marinade bag or bowl and toss until they are evenly coated. Cover and refrigerate for at least 15 minutes and up to 4 hours to absorb the flavors. Before grilling, take the pork out of the refrigerator 15 to 20 minutes ahead to let it come to room temperature for even cooking.
- Preheat the grill: Heat your grill to high heat ensuring it’s sufficiently hot to sear the pork properly.
- Grill the pork: Remove the pork tenderloins from the marinade and place them on the grill. Cook for about 5 to 7 minutes on each side, flipping once, until the thickest part reaches an internal temperature of 140°F. Adjust cooking time depending on the thickness of the meat.
- 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, keeping the meat moist and tender.
- Finish and serve: Drizzle the rested pork with the fresh lime juice, and season with flaky sea salt and freshly-ground black pepper to taste. Slice the tenderloin and serve immediately for the best flavor experience.
Notes
- Removing silver skin: The silver skin is a tough connective tissue on pork tenderloins. To remove it, slide a sharp knife under the silver skin at one end, then gently cut and pull the skin away in a steady motion to ensure tenderness.
- Pork temperature: For safety, the FDA recommends cooking pork to an internal temperature of 145°F. This recipe suggests removing pork at 140°F since it carries over cooking while resting, which will raise the temperature to the safe level.
- Marinating time: Marinating for at least 15 minutes imparts great flavor, but marinating up to 4 hours will deepen the taste without compromising texture.
- Oil substitution: Avocado oil is preferred for its neutral taste and high smoke point, but any neutral oil like canola or vegetable oil works well for the marinade.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320 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: 32 g
- Cholesterol: 75 mg
