Description
This Ginger Lime Pork Tenderloin recipe features tender pork marinated in a flavorful blend of fresh ginger, garlic, lime zest, soy sauce, and avocado oil, then grilled to juicy perfection. It’s a vibrant and zesty dish perfect for a healthy and delicious main course.
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
- Freshly-ground black pepper, about a dozen twists
Main
- 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 avocado oil, low-sodium soy sauce, grated fresh ginger, grated garlic, lime zest, and freshly-ground black pepper until well mixed.
- Marinate: Add the pork tenderloins to the marinade, ensuring they are evenly coated. Seal the bag or cover the bowl, then refrigerate for at least 15 minutes and up to 4 hours. Before cooking, remove the pork from the fridge and let it sit at room temperature for 15 to 20 minutes.
- Grill: Preheat the grill to high heat. Remove the tenderloins from the marinade and grill for about 5 to 7 minutes per side, flipping once, until the internal temperature reaches 140°F. Cooking times may vary depending on tenderloin thickness.
- Rest: Transfer pork to a clean serving platter and let it rest for 10 minutes to allow juices to redistribute. Drizzle the remaining lime juice over the pork and season with flaky sea salt and freshly-ground black pepper.
- Serve: Slice the pork tenderloins into medallions, arrange on plates, and enjoy your vibrant ginger lime pork tenderloin.
Notes
- Removing silver skin: The silver skin is a tough connective tissue on the pork tenderloin that you should remove to avoid chewiness. Use a sharp knife to slide under the silver skin at one end and carefully cut it away while pulling the skin to expose the meat.
- Pork temperature: The FDA recommends cooking pork to 145°F; however, pulling pork off the grill at 140°F is acceptable since the temperature continues to rise during resting.
- You can substitute avocado oil with any mild-flavored neutral oil such as canola or vegetable oil.
- Allowing the pork to come to room temperature before grilling helps ensure even cooking.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 75 mg
