Ginger Lime Pork Tenderloin

Ginger Lime Pork Tenderloin


"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!"
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


2 h 20 m servings 379 cals
Serving size has been adjusted!
Original recipe yields 2 servings


  • Calories:
  • 379 kcal
  • 19%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 37.8g
  • 12%
  • Protein:
  • 34.6 g
  • 69%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 7976 mg
  • 319%

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.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



  • Prep

  • Cook

  • Ready In

  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).


  • 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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.


Read all reviews 10
  1. 12 Ratings

Most helpful positive review

I loved this recipe. My husband gobbled it up like a wild turkey. I added onion powder since I did not have a green onion and I used plain vinegar since I did not have rice wine vinegar. It was ...

Most helpful critical review

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...

Most helpful
Most positive
Least positive

I loved this recipe. My husband gobbled it up like a wild turkey. I added onion powder since I did not have a green onion and I used plain vinegar since I did not have rice wine vinegar. It was ...

We cut the soy sauce in half & really enjoyed it.

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 po...

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 bro...

I used some of the marinade along with the minced garlic and warmed this up with the juice of one lime. I made brown rice and served the warm sauce over the meat and rice. I also dusted the te...

My kids loved getting to eat Ramen noodles. We all loved the flavor. I'll be making it again.

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 becau...

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 o...

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...

Other stories that may interest you