Ginger Lime Pork Tenderloin |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I made this up one night with garlic mashed potatoes and my husband made me swear to include it in the rotation. It originated from a marinade my mother had for moose meat, but the lime and chili garlic sauce adds a fresh twist. Warning: I didn't measure; it's all approximations to your taste! Ingredients:
1 cup light soy sauce |
1/2 cup rice wine vinegar |
1/4 cup cane sugar |
lime, juiced |
lime, zested |
1 green onion, sliced |
2 cloves garlic, minced |
1 teaspoon ground ginger |
5 dashes chile-garlic sauce, or to taste |
1 (3/4 pound) pork tenderloin, cut into 1/2-inch slices |
1 tablespoon olive oil |
Directions:
1. Whisk soy sauce, rice wine vinegar, cane sugar, lime juice, lime zest, green onion, garlic, ground ginger, and chile-garlic sauce together in a large glass or ceramic bowl; add the sliced pork and toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator at least 2 hours.
2. Remove pork from the marinade and shake off excess. Discard marinade.
3. Heat olive oil in a skillet over medium-high heat. Cook pork slices in oil until no longer pink in the center, about 2 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
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