There was a time when “grilling” meant one of two things: Dinner was at my parents’ house and Dad was cooking burgers or chicken, or I was plugging in a little counter top appliance endorsed by a former pro heavyweight boxer in my apartment. I was scared of the real deal and used to leave the “real” grilling to my husband. But in the last few years, I’ve figured out how to cook more than burgers on the grill. Take this pork tenderloin – something that, just a few of years ago, I would have never thought to slap on a grill.
But can I tell you how much I love this recipe? The marinade is absolutely delicious – it’s part sweet, part salty, part sour, and because I routinely double-up on red pepper flakes, it’s also part spicy. It marinates overnight, so it’s ideal to freeze. Back during FoodieBaby Prep ’09, I froze a few tenderloins in large freezer bags with the marinade so it could marinate while it thawed.
For the record, I’m a gas girl. And probably a complete disappointment to my father
Soy Lime Pork Tenderloin
Pork tenderloin marinated in a sweet-salty-sour mixture and grilled.
- 2 limes, juiced
- 2 Tbsp white vinegar
- 2 Tbsp vegetable oil
- 1 Tbsp soy sauce
- 1 Tbsp honey
- 2 cloves garlic, minced
- 1/2 tsp dried red pepper flakes
- 1 1/2 lbs pork tenderloin
- Add marinade ingredients to a large zip top bag and squeeze to mix.
- Add tenderloin to bag and rotate/shake to coat. Refrigerate at least 2 hours, preferable overnight (you can also freeze here).
- Heat grill to high. Cook 6 minutes and rotate the meat 1/4 turn.
- Repeat until all sides are browned.
- Cook until internal temperature reaches 160. Let rest for 10 minutes before cutting.
Yields: 6 servings
Estimated time: 2 hours 45 minutes
Calories: 261.2 | Fat: 12.1 | Fiber 2.7
WW Points: 6