Ah, pork tenderloin—a cut so tender it almost melts in your mouth. Have you ever bitten into something and thought, “Wow, this is what happiness tastes like”? That’s exactly the feeling you get with this Ginger Lime Pork Tenderloin. A harmonious blend of zesty lime and spicy ginger transforms ordinary into extraordinary, making every bite a delightful surprise.
Steps
- Combine oil, soy sauce, grated ginger, grated garlic, lime zest, and black pepper in a large ziplock bag or bowl to create the marinade. Mix thoroughly to ensure the ingredients are well blended.
- Add the pork tenderloins to the marinade, ensuring they are fully coated. Cover and refrigerate for a minimum of 15 minutes or up to 4 hours. Before grilling, let the pork sit at room temperature for 15-20 minutes.
- Preheat your grill to high heat. Remove the pork from the marinade and grill for 5 to 7 minutes on each side. Flip once and check for an internal temperature of 140°F in the thickest part of the meat.
- Place the grilled pork on a clean serving platter and let it rest for 10 minutes. Drizzle with lime juice, and season with flaky sea salt and black pepper. Slice the pork tenderloin and serve.
Ingredients
- 1/3 cup avocado oil (or any neutral oil like grapeseed, safflower, sunflower, or canola oil)
- 1/3 cup low-sodium soy sauce
- 3 tablespoons fresh ginger, grated
- 2 large cloves of garlic, grated
- Zest and juice of 2 limes
- Flaky sea salt
- Freshly-ground black pepper
- 2 pork tenderloins (approximately 1 pound each), silver skin removed
FAQ
- What is the recommended marinating time for ginger lime pork tenderloin?
- The pork tenderloin should be marinated for at least 15 minutes, but you can leave it for up to 4 hours to enhance the flavors.
- How do I know when the pork tenderloin is fully cooked?
- It’s best to use a meat thermometer to check the pork’s internal temperature. The FDA suggests a temperature of 145°F (63°C) for safety, but you can remove it from the grill at 140°F (60°C) as the temperature will rise while it rests.
- What oils can be used for the marinade aside from avocado oil?
- If you don’t have avocado oil, grapeseed oil, safflower oil, sunflower oil, or canola oil are excellent substitutes due to their neutral flavors and high heat tolerance.
- How can I make this recipe gluten-free?
- Substitute the soy sauce in the marinade with gluten-free tamari to create a gluten-free version of this recipe.
- Why is it important to rest the pork tenderloin before slicing?
- Allowing the pork to rest for about 10 minutes helps redistribute the juices throughout the meat, resulting in a tender and flavorful dish when sliced against the grain.
Tips
- Select a fresh pork tenderloin that has a vibrant pink color and avoid any with a grayish or discolored appearance. The meat should have a slight give, not overly soft or mushy, and avoid those that feel excessively firm or tough.
- Make sure to remove the silver skin from the pork tenderloin. This tough connective tissue can become chewy when cooked, so slide a sharp knife under it, and gently lift and cut it away from the meat.
- Before grilling, ensure that the grill grates are clean and lightly oiled to prevent the pork from sticking during cooking.
- Use a meat thermometer to check the doneness of the pork. For best results, remove the tenderloin from the grill at around 140°F (60°C) as the temperature will rise to the FDA recommended 145°F (63°C) as it rests. This will ensure a juicy and tender result.
Equipment
- Grill – A gas or charcoal grill for cooking the pork tenderloin.
- Meat Thermometer – An essential tool to ensure the pork is cooked to the correct internal temperature.
- Microplane Grater – Useful for grating fresh ginger and garlic.
- Flaky Sea Salt – While technically not equipment, specialty salts are sometimes not common in every household kitchen.
- Ziplock Bags – For marinating the pork, if not using a bowl.
