Ginger Lime Pork Tenderloin

Ginger Lime Pork Tenderloin

4
Finn 0

"I made this up one night with garlic mashed potatoes and my husband made me swear to include it in the rotation. It originated from a marinade my mother had for moose meat, but the lime and chili garlic sauce adds a fresh twist. Warning: I didn't measure; it's all approximations to your taste!"

Ingredients 2 h 20 m {{adjustedServings}} servings 379 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 379 kcal
  • 19%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 37.8g
  • 12%
  • Protein:
  • 34.6 g
  • 69%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 7976 mg
  • 319%

Based on a 2,000 calorie diet

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Directions

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  1. Whisk soy sauce, rice wine vinegar, cane sugar, lime juice, lime zest, green onion, garlic, ground ginger, and chile-garlic sauce together in a large glass or ceramic bowl; add the sliced pork and toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator at least 2 hours.
  2. Remove pork from the marinade and shake off excess. Discard marinade.
  3. Heat olive oil in a skillet over medium-high heat. Cook pork slices in oil until no longer pink in the center, about 2 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
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Footnotes

  • Cook's Note:
  • Make sure you add extra marinade to the pan and it will heat up to a great gravy for rice or potatoes. I did garlic parmesan mashed potatoes and it tasted fantastic.
  • Nutrition:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
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Reviews 4

  1. 4 Ratings

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schill15
10/22/2012

My boyfriend and I LOVED this recipe! I marinated it for 4 hours, and used pork chops instead tenderloin strips. Then, I heated up some of the marinade and put it over mashed potatoes and the pork chops. We will definitely be making this again! :)

Dara
6/18/2014

This was a good little recipe. We paired it with egg noodles and we turned the marinade into a sauce instead of tossing it by boiling it down and adding a cornstarch slurry. There was a little too much lime for us, so I will probably only squeeze half of one next time. Also, I didn't have chile-garlic powder like it called for. I should have added more garlic in that case. All and all a good recipe. Plenty of room to play but a solid base.

Rock_lobster
11/12/2012

Ginger Lime Pork Tenderloin Haiku: "Followed exactly, all the great flavors were lost. Marinate longer?" I stayed true to the recipe, and marinated my pork tenderloin for easily 4+ hours, but we couldn't really detect any of the lime or ginger; mostly soy sauce unfortunately.