Ginger Lime Pork Tenderloin Recipe - Allrecipes.com
Ginger Lime Pork Tenderloin Recipe
  • READY IN ABOUT hrs

Ginger Lime Pork Tenderloin

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    15 mins
  • COOK

    5 mins
  • READY IN

    2 hrs 20 mins

Directions

  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).
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Footnotes

  • 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.
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Reviews More Reviews

Oct 22, 2012

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! :)

 
Jun 18, 2014

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.

 
Nov 12, 2012

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.

 
Oct 22, 2012

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.

 

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Nutrition

  • Calories
  • 379 kcal
  • 19%
  • Carbohydrates
  • 37.8 g
  • 12%
  • Cholesterol
  • 73 mg
  • 24%
  • Fat
  • 10.4 g
  • 16%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 34.6 g
  • 69%
  • Sodium
  • 7976 mg
  • 319%

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

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