Description
This grilled ginger lime pork tenderloin recipe is incredibly easy to make and bursting with rich, savory flavor.
Ingredients
- 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
- 2 limes, zest and juice
- flaky sea salt and freshly-ground black pepper
- 2 pork tenderloins (about 1 pound each), silver skin removed*
Instructions
- 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!
Notes
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.