Description

This Ginger Lime Pork Tenderloin recipe features juicy, marinated pork tenderloins grilled to perfection with a zesty blend of fresh ginger, garlic, and lime. The pork is marinated in a flavorful mixture of avocado oil, low-sodium soy sauce, and spices, then grilled for a tender, juicy finish. Perfect for a main course that’s both easy to prepare and packed with vibrant flavors.

Ingredients

Scale

Marinade

1/3 cup avocado oil (or any neutral oil)
1/3 cup low-sodium soy sauce
3 tablespoons grated fresh ginger
2 large cloves garlic, grated
Zest of 2 limes
Freshly-ground black pepper, a dozen twists

Meat

2 pork tenderloins (about 1 pound each), silver skin removed

To Serve

Juice of 2 limes (reserved from zest)
Flaky sea salt
Freshly-ground black pepper

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Instructions

Make the marinade: In a large ziplock bag or mixing bowl, combine the avocado oil, low-sodium soy sauce, grated fresh ginger, grated garlic, lime zest, and black pepper. Mix well until all ingredients are evenly combined.
Marinate the pork: Add the pork tenderloins to the marinade, tossing them until they are evenly coated. Cover and refrigerate for at least 15 minutes up to 4 hours to let the flavors meld. When ready to cook, remove the pork from the refrigerator and allow it to come to room temperature for 15 to 20 minutes.
Preheat the grill: Heat your grill to high heat to get a nice sear on the pork.
Grill the pork: Remove the pork from the marinade and place it on the hot grill. Cook for about 5 to 7 minutes per side, flipping once. Use a meat thermometer to check that the thickest part reaches an internal temperature of 140°F, as the temperature will rise while resting.
Rest the pork: Transfer the grilled pork to a clean serving platter and let it rest for 10 minutes. This helps retain juices and ensures tenderness.
Finish and serve: Drizzle the rested pork with the reserved lime juice and season with flaky sea salt and freshly-ground black pepper. Slice the tenderloin and serve immediately for best flavor and juiciness.

Notes

Removing silver skin: The silver skin is a tough connective tissue on the pork tenderloin. To remove, slide a sharp knife under one edge and cut it away gently while pulling, to avoid chewy bites.
Temperature tip: The USDA recommends cooking pork to 145°F, but removing it from the grill at 140°F allows carryover cooking during resting to reach a perfect doneness.
Marinating time: Marinating for longer than 4 hours is not recommended as acidic components in the lime can start to break down the meat texture excessively.
Lime zest vs. juice: Use lime zest in the marinade for bright flavor without too much acidity, reserving the juice to add fresh on the pork after resting.

Nutrition

Serving Size: 1 serving
Calories: 320 kcal
Sugar: 2 g
Sodium: 450 mg
Fat: 18 g
Saturated Fat: 3.5 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 4 g
Fiber: 1 g
Protein: 35 g
Cholesterol: 85 mg