READY IN 8+ hrs

Tequila-Lime Pork Tenderloin

Read Reviews (6)

"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." — celeste

Directions

Whisk together the lime juice, tequila, orange juice, cilantro, chiles, chili powder, garlic, honey, salt, and pepper in a large bowl; pour into a gallon-sized sealable bag; add the pork tenderloins; seal and store in refrigerator overnight.
Preheat an outdoor grill for high heat and lightly oil grate.
Cook the pork on the preheated grill, turning occasionally, until meat has reached an internal temperature of 145 degrees F (63 degrees C), about 20 minutes.

Kitchen-Friendly View

PREP 15 mins
COOK 20 mins
READY IN 8 hrs 35 mins

Reviews More Reviews

Most Helpful Positive Review

Aug 27, 2012

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.

—lutzflcat

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Most Helpful Critical Review

May 16, 2011

A lot of the flavor goes away through the high-heat grilling. You can 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.

—brandonthebuck

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12 Ratings

Jan 04, 2012

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.

—MICB

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Mar 11, 2009

I was disappointed due to lack of flavor. It consists of wonderful ingredients, so what happened to the flavor?

—Don H

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Sep 07, 2011

Use this on chicken pieces for kebabs. Fantastic.

—ACR4990

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Sep 02, 2012

I baked this in the oven for 30 minutes instead of grilling since so many reviews mentioned it lost flavor. I wasn't that impressed with it. It had flavor but I just didn't think it was anything fantastic. Easy to make though which I loved.

—Barb

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Nutrition

Calories
108 kcal
5%

Carbohydrates
5.1 g
2%

Cholesterol
33 mg
11%

Fat
2 g
3%

Fiber
0.5 g
2%

Protein
12 g
24%

Sodium
231 mg
9%

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

Nutritional Information

Tequila-Lime Pork Tenderloin

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 108
Calories from Fat: 18

% Daily Value *
Total Fat 2g 3 %
Saturated Fat 0.6g 3 %
Cholesterol 33mg 11 %
Sodium 231mg 9 %
Potassium 266mg 7 %
Total Carbohydrates 5.1g 2 %
Dietary Fiber 0.5g 2 %
Protein 12g 24 %
Sugars 2.8g
Vitamin A 8 %
Vitamin C 27 %
Calcium 1 %
Iron 8 %
** Thiamin 44 %
Niacin 43 %
Vitamin B6 24 %
Magnesium 7 %
Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.