Lime Marinated Pork Tenderloin

Submitted by nmjunko

"I don't remember where we got this recipe but it is really good. It's amazing how much flavor the pork picks up in such a short marinating time!"

 

• Ready In: 30mins
• Ingredients: 6
• Serves: 6-8

ingredients

• 1 1⁄2 lbs pork tenderloin (2 total)
• 1⁄4 cup frozen limeade concentrate, thawed
• 1 tablespoon oil
• 2 garlic cloves, minced
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper

directions

1. Butterfly each pork tenderloin by cutting lengthwise 3/4 of the way through tenderloin, being careful not to cut through completely.
2. Open tenderloins; place in ziplock bag.
3. In a small bowl, combine remaining ingredients and mix well.
4. Pour over tenderloins and turn to coat.
5. Seal bag and let marinate at room temperature 10 minutes.
6. Cook on grill 12-15 minutes, turning once.
7. Cut into serving-sized pieces.

Reviews

[Bobbie S.]

This was so easy to prepare. The marinade is a snap to put together and the tenderloin grills up in just a few moments. I think I would have liked a little more of the lime flavoring in the meat. I'm not sure if marinating it longer will help -- but I think the next time I make this I might grate a little lime zest into the marinade. We have some of the pork left over and I plan on making some fajitas out of it. I liked this a lot. It's especially nice because you can have a lovely dinner on the table in 30 minutes.

 

[HB28094]

This is a great recipe if you want something a little different and don't have a lot of time to marinate. It is especially good served with Jasmine rice.

 

[Jeannetess]

Thanks for a very good recipe. I am going to do this again because it is tasty et very fast cooked.

 

[Darkhunter]

Thought I had limeade in the freezer the day I wanted to fix these, but did not. Like Selene, I used lime juice with a little sugar added. Fresh flavor that we all enjoyed. Will fix this again.

 

[Selene]

I tried this recipe using pork loin chops (2) and substituting 1/4 cup of Realime for the limeade concentrate- and it still came out delish. I used plain olive oil, though I was wondering if you used extra virgin or perhaps some other sort? Anyways, this is a very nice recipe. Two thumbs up! -The Starblade