Tequila-Lime Pork Tenderloin Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Sep. 7, 2011
Use this on chicken pieces for kebabs. Fantastic.
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Cooking Level: Intermediate

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Reviewed: Jan. 4, 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.
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Reviewed: Apr. 29, 2014
I let it marinate 5 hours and pierced the meat with a fork prior to marinating.
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Photo by lutzflcat
Reviewed: 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.
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Photo by lutzflcat

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA
Living In: Lutz, Florida, USA
Reviewed: May 13, 2011
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.
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