Recipe by celeste
"A wonderful overnight marinade gives your pork tenderloin a wonderful lime-grilled flavor. You can also grill one tenderloin and freeze the other for future use."
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fresh lime juice
chopped fresh cilantro
chopped green chiles
1 1/2 tablespoons
ground black pepper
Used a meat tenderizer to poke holes in the meat and then marinated for about 4 hours. While the meat cooked on the grill, I cooked down the marinade and added a cornstarch slurry to make a nice sauce. Totally full of flavor and pretty darn healthy for you, too. We enjoyed this and will be making again.
A lot of the flavor goes away through the high-heat grilling. I could taste a little of the marinade on the outer edges, but it's a little too toasty. I think the marinade is a good collection of ingredients, but should probably be slowly grilled while wrapped in aluminum foil tightly, so the moisture's locked in with the meat and cooks throughout.
This marinade was fantastic and had great flavour! I think the key to the flavour not being lost is to slice the tenderlion into 1 inch medallions before putting it in the marinade. I only used 1/2 the recipe and there was plenty of marinade to coat all the meat in a large bag. If you slice your pork (or chicken would be great to)o, I would only marinade for 3-5 hours since the lime and orange slightly cooks the meat. Cook the medallions on medium heat 3-4 minutes per side or until the internal temperature reaches 155 degrees F and let it rest for 5 minutes to reach a final 160 degrees F. I did a rough chop of the meat and served in corn tortillas for a mexican dinner.
Use this on chicken pieces for kebabs. Fantastic.
I let it marinate 5 hours and pierced the meat with a fork prior to marinating.
* Percent Daily Values are based on a 2,000 calorie diet.
Tequila-Lime Pork Tenderloin
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 18
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