Ginger Lime Pork Tenderloin Recipe -
Ginger Lime Pork Tenderloin Recipe

Ginger Lime Pork Tenderloin

Recipe by  

"I made this up one night with garlic mashed potatoes and my husband made me swear to include it in the rotation. It originated from a marinade my mother had for moose meat, but the lime and chili garlic sauce adds a fresh twist. Warning: I didn't measure; it's all approximations to your taste!"

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    15 mins
  • COOK

    5 mins

    2 hrs 20 mins


  1. Whisk soy sauce, rice wine vinegar, cane sugar, lime juice, lime zest, green onion, garlic, ground ginger, and chile-garlic sauce together in a large glass or ceramic bowl; add the sliced pork and toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator at least 2 hours.
  2. Remove pork from the marinade and shake off excess. Discard marinade.
  3. Heat olive oil in a skillet over medium-high heat. Cook pork slices in oil until no longer pink in the center, about 2 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
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  • Cook's Note:
  • Make sure you add extra marinade to the pan and it will heat up to a great gravy for rice or potatoes. I did garlic parmesan mashed potatoes and it tasted fantastic.
  • Nutrition:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Reviews More Reviews

Most Helpful Positive Review
Oct 22, 2012

My boyfriend and I LOVED this recipe! I marinated it for 4 hours, and used pork chops instead tenderloin strips. Then, I heated up some of the marinade and put it over mashed potatoes and the pork chops. We will definitely be making this again! :)

Most Helpful Critical Review
Nov 12, 2012

Ginger Lime Pork Tenderloin Haiku: "Followed exactly, all the great flavors were lost. Marinate longer?" I stayed true to the recipe, and marinated my pork tenderloin for easily 4+ hours, but we couldn't really detect any of the lime or ginger; mostly soy sauce unfortunately.

Jul 04, 2015

This recipe really makes for tender pork when it is low-fat and not marbled. I didn't select the recipe but did the cooking, so I was doubtful about all the sugar - but it is really needed because of the mild almost bitter bite, which is just delicious - and could have been served to us on a plate at a high end restaurant the flavors were so layered. With several simple vegetables served all around it, this pork just dominated the plate and ... luckily we had leftovers to serve as slices with sweet apple slices the next day.

Jun 16, 2015

Great recipe, very easy to do. Hubby and I devoured it last night! Will cut marinade amount in half next time as it was too much for one tenderloin. Really appreciate not having to turn on my oven in hot Florida.

Jun 18, 2014

This was a good little recipe. We paired it with egg noodles and we turned the marinade into a sauce instead of tossing it by boiling it down and adding a cornstarch slurry. There was a little too much lime for us, so I will probably only squeeze half of one next time. Also, I didn't have chile-garlic powder like it called for. I should have added more garlic in that case. All and all a good recipe. Plenty of room to play but a solid base.

Oct 22, 2012

I really enjoyed this recipe. I made exactly as directed except after tasting I added 3 more dashes of chile garlic sauce. I marinated mine for almost 6 hours and served this with rice and broccoli. I also poured a little of the pan juices over it for extra flavor.


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  • Calories
  • 379 kcal
  • 19%
  • Carbohydrates
  • 37.8 g
  • 12%
  • Cholesterol
  • 73 mg
  • 24%
  • Fat
  • 10.4 g
  • 16%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 34.6 g
  • 69%
  • Sodium
  • 7976 mg
  • 319%

* Percent Daily Values are based on a 2,000 calorie diet.

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