Wednesday, August 4, 2010
I love pork tenderloin, not only for its tender cut of meat and flavor, but its versatility in many dishes. I was eager to try this dish since I’ve yet to grill it outdoors. I loved that I could throw this dish together in the morning before work, allowing it to marinate throughout the day, and then I could come home and throw it on the grill. The original blogger made it a point that this should not be cooked indoors, and only to be grilled. I am so glad we tried it. It was easy, tasty, and perfectly seasoned. Pair it with a simple summer salad, and you've got yourself a light and easy meal.
Soy Lime Pork Tenderloin
2 Tbsp wine or white vinegar
2 Tbsp vegetable oil
1 Tbsp reduced-sodium soy sauce
1 Tbsp honey
2 cloves garlic, minced
½ tsp dried red pepper flakes
1.5-2 pounds pork tenderloin
1. Cut the limes in half and squeeze the juice into a 2-cup measuring cup.
2. Add vinegar, vegetable oil, soy sauce and honey, garlic, and red pepper flakes into the measuring cup.
3. Whisk the mixture to blend honey.
4. Place meat in self-sealing plastic bag and pour the marinade over the meat. Scrape out any honey that clings to the measure. Allow it to marinate for 4-8 hours in the fridge.
5. When you’re ready to cook, remove the meat from the fridge and allow it rest in room temperature for 30 minutes. During this time, you can preheat your grill.
6. Heat gas grill on high. Cook 6 minutes and rotate the meat and turn. Cook 6 minutes more and rotate, turning so all sides are brown.
7. Cook 8 - 10 minutes longer until internal temperature is 160°.
Source: So Tasty So Yummy