This grilled ginger lime pork tenderloin recipe is incredibly easy to make and bursting with rich, savory flavor.
Today we’re throwing back to one of the very (very, very!) first recipes I ever shared here back in the summer of 2009 — this grilled ginger lime pork tenderloin. All of these years later, it’s still one of my favorite recipes to toss on the grill in the summertime, especially since it only requires a quick 15-minute marinade. ♡
Simply combine lots of lime zest and juice, soy sauce, ginger, garlic, oil, salt and pepper to form the zesty marinade. Let that mingle with the pork for 15 minutes (or up to 4 hours). Pop the tenderloins on the grill until they are perfectly charred and tender and juicy. Sprinkle with some more lime juice, a pinch of flaky sea salt for some crunch, and extra black pepper. Then slice, serve and enjoy.
It’s one of those low-effort, high-reward recipes that’s perfect for easygoing summer evenings when you can’t be bothered to spend much time cooking. I recommend serving it up with some grilled veggies or a simple side salad, and an absolutely delicious dinner can be ready to go in no time.
Let’s get to grilling!
Ginger Lime Pork Tenderloin Ingredients
Here are a few notes about the ingredients you will need to make this grilled pork tenderloin recipe:
Pork tenderloin: Pork tenderloin is one of my favorites for grilling because of its quick cooking time, plus it’s nice and lean and reliably juicy, flavorful and tender when cooked over high heat.
Avocado oil: I generally opt for avocado oil as the base for our marinade marinade because of its neutral flavor and high heat tolerance, but grapeseed oil, safflower oil, sunflower oil, or canola oil would also be great alternatives.
Low-sodium soy sauce: Soy sauce brings its signature savory umami depth to the marinade and plays well with the garlic and ginger.
Fresh garlic and ginger: Fresh garlic and ginger add such a burst of aromatic flavor to this marinade. I recommend using a Microplane to grate both in order to coat the tenderloin well and avoid large chunks.
Lime: Fresh lime brings a vibrant and refreshing citrus tang to the marinade, providing a bright contrast to the richness of the pork.
Salt and pepper: I love the extra crunch that flaky sea salt adds when sprinkled on top of the cooked tenderloin, and recommend going big on the freshly-cracked black pepper.
Tips for Grilling Pork Tenderloin
Full recipe instructions for how to grill pork tenderloin are included in the recipe box below, but here are a few more helpful tips to ensure success with this recipe:
Choose a good pork tenderloin. Look for a pork tenderloin that appears fresh with a vibrant pink color, avoiding any meat that looks grayish or has discolored spots. The pork should also have a slight give but not feel overly soft or mushy. Avoid any tenderloins that are excessively firm or tough.
Remove the silver skin. If your pork tenderloin still contains its silver skin (a tough, silvery-white connective tissue that runs along one side of the tenderloin that becomes tough to chew once cooked), simply slide a sharp knife under the silver skin at one end, then gently lift and cut horizontally while pulling the skin away from the meat in a steady motion.
Clean and oil the grill. Be sure to take an extra minute to ensure that the grates are clean and lightly oiled to prevent sticking.
Use a meat thermometer. To ensure perfectly cooked pork tenderloin, I recommend always using a meat thermometer (inserted in the thickest part of the pork) to check for doneness. The FDA recommends an internal temperature of 145°F (63°C), but I typically pull the pork off of the grill around 140°F (60°C) since the temperature will continue to rise as the pork rests.
Rest before slicing. Don’t skip this step! This resting period helps the juices redistribute throughout the meat, resulting in a more tender and flavorful final product. Once the pork has rested, slice the pork tenderloin against the grain for maximum tenderness.
Here are a few additional variations you’re welcome to try with this pork tenderloin recipe:
Make it gluten-free. Use gluten-free tamari in place of soy sauce.
Add some heat. Add a generous pinch of crushed red pepper flakes to the marinade to kick up the heat.
Add citrus juice. Add 1/4 cup of pineapple juice or orange juice to the marinade for more of a citrus vibe.
More Favorite Pork Recipes
Looking for more winning pork recipes to try? Here are a few of our faves:
Make the marinade.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.
Marinate.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. Once you are ready to grill the pork, remove it from the refrigerator for at least 15-20 minutes prior to cooking so that it can come to room temperature.
Grill.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.
Rest.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. Then slice, serve and enjoy!
Removing silver skin: The silver skin on pork tenderloin is a tough, silvery-white connective tissue that runs along one side of the tenderloin, and if left unremoved, it can become chewy and detract from the tenderness of the meat. To remove the silver skin, simply slide a sharp knife under the silver skin at one end, then gently lift and cut horizontally while pulling the skin away from the meat in a steady motion.
Pork temperature: The FDA recommends eating pork once it has reached an internal temperature of 145°F, but I generally pull the pork off the grill around 140°F since the temperature will continue to rise as the pork rests.