Grilled Pork Tenderloin with Ginger-Lime Vinaigrette Marinade
- Yield 4-6 servings
- Prep 10 mins
- Cook 30 mins
Succulent tenderloin benefits from a Thai-flavored marinade before being grilled to perfection.
The gingery marinade makes enough for two tenderloins with extra for serving with the asparagus. The BBQ Queens are great fans of pork tenderloins, and they grill them with the next day in mind.
- 1/2 cup lime juice
- 1/2 cup olive oil
- 3 tablespoons grated fresh ginger
- 3 tablespoons finely chopped onion
- 2 garlic cloves, minced
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 teaspoon toasted sesame oil
- 2 (1- to 1 1/2-pound) pork tenderloins
- To prepare the marinade, whisk together lime juice, olive oil, ginger, onion, garlic, honey, soy and sesame oil.
- Place pork in zip-top plastic bag; add about half the marinade (reserve remaining marinade to serve with asparagus or pork). Seal bag and refrigerate from 30 minutes up to 24 hours.
- Prepare the grill.
- Remove pork from bag; discard bag and used marinade. Grill pork 15 to 25 minutes, turning occasionally, until a meat thermometer registers 155F (slightly pink). Remove from heat and let stand about 5 minutes before slicing.
Recipe by Karen Adler and Judith Fertig, a.k.a. the BBQ Queen.