Garlic Lime Pork Tenderloin
Not to be confused with pork loin, pork tenderloin is a more expensive cut, leaner, and as the name implies, more tender. The thing I love about this recipe and pork, in general, is that the meat pairs so well with citrus.
Ingredients
- Two pork tenderloins, about 1 pound each
- ½ cup olive oil
- 3 cloves garlic, minced
- One teaspoon salt
- One teaspoon black pepper
- The juice from a lime
Directions
Place the pork tenderloin in a large ziplock bag or sealable container and set aside. Whisk together the remaining ingredients and pour over the meat, seal the container, and refrigerate for four hours. Grill over direct heat, placing the tenderloins over the hot spot to get that good sear and those great grill marks. Give the meat a quarter turn after about two to three minutes. Repeat until you’ve got good color on three sides of the meat. Move the tenderloins to the lower heat spot of the grill, making sure the ‘not so colorful’ side of the meat is on the cooking grate. Put the lid on and grill for another 20 – 30 minutes or until the internal temperature hits that magic number for pork – 140 degrees. Remove and let rest for at least five minutes, the rest will push that temp to 145. Slice into medallions for plating, hitting them with the juice from the remaining half a lime. Follow that up by brushing with melted garlic butter and serve. Grilling Option: Play around with the citrus flavor, or fruit for that matter. Try substituting lime with orange. Or if you prefer use pineapple juice. A mix is good. Try a mixture of half lime, half apple. It’s all about the layers of flavor!
Download Mike’s Garlic Lime Pork Tenderloin Recipe
Garlic Lime Pork Tenderloin for Easter – Bachelor on the Cheap
Not to be confused with pork loin, pork tenderloin is a more expensive cut, leaner, and as the name implies, more tender. The thing I love about this recipe and pork, in general, is that the meat pairs so well with citrus.
Ingredients
Directions
Place the pork tenderloin in a large ziplock bag or sealable container and set aside. Whisk together the remaining ingredients and pour over the meat, seal the container, and refrigerate for four hours. Grill over direct heat, placing the tenderloins over the hot spot to get that good sear and those great grill marks. Give the meat a quarter turn after about two to three minutes. Repeat until you’ve got good color on three sides of the meat. Move the tenderloins to the lower heat spot of the grill, making sure the ‘not so colorful’ side of the meat is on the cooking grate. Put the lid on and grill for another 20 – 30 minutes or until the internal temperature hits that magic number for pork – 140 degrees. Remove and let rest for at least five minutes, the rest will push that temp to 145. Slice into medallions for plating, hitting them with the juice from the remaining half a lime. Follow that up by brushing with melted garlic butter and serve. Grilling Option: Play around with the citrus flavor, or fruit for that matter. Try substituting lime with orange. Or if you prefer use pineapple juice. A mix is good. Try a mixture of half lime, half apple. It’s all about the layers of flavor!
Download Mike’s Garlic Lime Pork Tenderloin Recipe