Tequila-Lime Pork Tenderloin

Tequila-Lime Pork Tenderloin

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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Ingredients

8 h 35 m servings 108 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 108 kcal
  • 5%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 5.1g
  • 2%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 231 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

  • Cook

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  1. 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 resealable bag; add the pork tenderloins; seal and store in refrigerator overnight.
  2. Preheat an outdoor grill for high heat and lightly oil grate.
  3. 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

Read all reviews 10
  1. 20 Ratings

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Most helpful positive review

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 nic...

Most helpful critical review

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 o...

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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 nic...

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 use...

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 o...

Use this on chicken pieces for kebabs. Fantastic.

I let it marinate 5 hours and pierced the meat with a fork prior to marinating.

Great for pork fajitas. I marinated pork loin after cutting into fajita-size pieces. Only had time to marinate for an hour, then sautéed stovetop with a little olive oil. I didn't have cilantro,...

I made it twice and it was fantastic both times. I marinated it for the full 24 hours and found it to very tasty. I could taste lime, chili and garlic. My guest also enjoyed it

I used this marinade in a grill-off with my dad and it gave me the win! I added a little bit extra of everything and soaked a whole pork loin overnight. I grilled the pork loin over indirect hea...

It was a very good marinade. I don't have a grill so I used in in the crock pot after marinading for 24 hours. The only negative was that it called for too much chili powder. It over-powered the...

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