Pork Tenderloin with Soy, Ginger, and Lime
This Asian-style marinade transforms a mild cut of pork into an exotic dish. Serve it with a mix of summer vegetables, such as Sauteed Snap Peas with Scallions and Radishes.
Everyday Food, July/August 2008
- Prep Time 25 minutes
- Total Time 55 minutes
- Yield Serves 4
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1 tablespoon fresh lime juice
- 1 tablespoon vegetable oil, such as safflower, plus more for grates
- 1 teaspoon grated peeled fresh ginger
- 1 pork tenderloin (about 1 pound), excess fat and silver skin removed
- In a medium bowl, combine soy sauce, vinegar, lime juice, oil, and ginger. Add pork to marinade, turning to coat. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).
- Heat grill to medium-low; lightly oil grates. Lift tenderloin from marinade; discard marinade. Grill, turning occasionally, until an instant-read thermometer inserted in thickest part of pork registers 145, 18 to 20 minutes. Remove from grill. Tent loosely with aluminum foil; let rest 5 minutes before slicing.
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