Tequila-Lime Pork Tenderloin6 Reviews
- Prep: 15 min
- Cook: 20 min
- Ready In: 8 hr 35 min
“A wonderful overnight marinade gives your pork tenderloin a wonderful lime-grilled flavor. You can also grill one tenderloin and freeze the other for future use.” - by celeste
Original recipe yields 12 servings
- Whisk together the lime juice, tequila, orange juice, cilantro, chiles, chili powder, garlic, honey, salt, and pepper in a large bowl; pour into a gallon-sized sealable bag; add the pork tenderloins; seal and store in refrigerator overnight.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Cook the pork on the preheated grill, turning occasionally, until meat has reached an internal temperature of 145 degrees F (63 degrees C), about 20 minutes.
Amount Per Serving (12 total)
- 108 cal
- 2 g
- 5.1 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"A lot of the flavor goes away through the high-heat grilling. You can taste a little of the marinade on the outer edges, but it's a little too toasty. I think the marinade is a good collection of ing..." See moreredients, but should probably be slowly grilled while wrapped in aluminum foil tightly, so the moisture's locked in with the meat and cooks throughout."
"Used a meat tenderizer to poke holes in the meat and then marinated for about 4 hours. While the meat cooked on the grill, I cooked down the marinade and added a cornstarch slurry to make a nice sauc..." See moree. Totally full of flavor and pretty darn healthy for you, too. We enjoyed this and will be making again."
"This marinade was fantastic and had great flavour! I think the key to the flavour not being lost is to slice the tenderlion into 1 inch medallions before putting it in the marinade. I only used 1/2 ..." See morethe recipe and there was plenty of marinade to coat all the meat in a large bag. If you slice your pork (or chicken would be great to)o, I would only marinade for 3-5 hours since the lime and orange slightly cooks the meat. Cook the medallions on medium heat 3-4 minutes per side or until the internal temperature reaches 155 degrees F and let it rest for 5 minutes to reach a final 160 degrees F. I did a rough chop of the meat and served in corn tortillas for a mexican dinner."
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