Recipe by Finn
"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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light soy sauce
rice wine vinegar
green onion, sliced
chile-garlic sauce, or to taste
1 (3/4 pound)
pork tenderloin, cut into 1/2-inch slices
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! :)
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Ginger Lime Pork Tenderloin
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 94
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