Ginger Lime Pork Tenderloin (Print Version)
# Ingredients:
→ Marinade
01 -
1/3 cup avocado oil or any neutral oil
02 -
1/3 cup low-sodium soy sauce
03 -
3 tablespoons grated fresh ginger
04 -
2 large cloves garlic, grated
05 -
2 limes, zest and juice
06 -
Flaky sea salt and freshly-ground black pepper
→ Protein
07 -
2 pork tenderloins, about 1 pound each, silver skin removed
# Instructions:
01 -
In a large ziplock bag or mixing bowl, mix the oil, soy sauce, grated ginger, grated garlic, lime zest (not juice), and a dozen twists of black pepper until combined.
02 -
Add the pork tenderloins to the bag or bowl and toss until evenly coated with the marinade. Cover and refrigerate for at least 15 minutes or up to 4 hours. When ready to grill, remove the pork from the refrigerator 15-20 minutes prior to cooking to allow it to come to room temperature.
03 -
Preheat the grill to high heat. Remove the pork from the marinade and grill for about 5 to 7 minutes per side, flipping once, until the thickest part of the pork reaches an internal temperature of 140°F. Cooking time will vary depending on the thickness of the tenderloins.
04 -
Transfer the pork to a clean serving platter and let it rest for 10 minutes. Drizzle with the remaining lime juice and season with flaky sea salt and black pepper. Slice, serve, and enjoy.
# Notes:
01 -
To remove the silver skin from pork tenderloin, slide a sharp knife under one end of the silver skin, lift gently, and cut horizontally while pulling the skin away in a steady motion.
02 -
The FDA recommends consuming pork once it reaches an internal temperature of 145°F, but removing it at 140°F allows residual cooking to finish while resting.