Ginger Lime Pork Tenderloin

Ginger Lime Pork Tenderloin

4 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    2 h 20 m
Finn
Recipe by  Finn

“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!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 servings

ADVERTISEMENT

Directions

  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).

Share It

Reviews (4)

Rate This Recipe
schill15
1

schill15

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
0

Dara

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
0

Rock_lobster

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.

More Reviews

Similar Recipes

Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze
(435)

Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

Apple Glazed Pork Tenderloin
(63)

Apple Glazed Pork Tenderloin

Pork Tenderloin with Apples
(56)

Pork Tenderloin with Apples

Molasses-Glazed Pork Tenderloin
(16)

Molasses-Glazed Pork Tenderloin

Quinoa Stuffed Pork Tenderloin
(13)

Quinoa Stuffed Pork Tenderloin

Bacon Wrapped Stuffed Pork Tenderloin
(10)

Bacon Wrapped Stuffed Pork Tenderloin

Nutrition

Amount Per Serving (2 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

>

next recipe:

Molasses-Glazed Pork Tenderloin