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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Grilled Pork Tenderloin with Ginger-Lime Vinaigrette Recipe

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This recipe for Grilled Pork Tenderloin with Ginger-Lime Vinaigrette is from The Robson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup lime juice
1/2 cup olive oil (optional)
3 T. grated fresh ginger
3 T. finely chopped onion
1 tsp. garlic powder
2 T. honey
2 T. soy sauce

2 (1 to 1.5 pound) pork tenderloins
Directions:
Directions:
1. To prepare marinade, whisk together all ingredients.
2. Place pork in zip-top plastic bag;
add about 1/2 the marinade ( reserve remaining marinade to serve with asparagus or pork).
3. Seal bag and refrigerate 30 to 24 hours.
4. Prepare the grill.
5. Remove pork from bag; discard bag and marinade. Grill pork 15 to 25 minutes turning occasionally until a meat thermometer registers 155ºF (slightly pinlk). Remove from heat and let stand about 5 minutes before slicing.
Number Of Servings:
Number Of Servings:
Serves 4 plus leftovers
Preparation Time:
Preparation Time:
15 to 25 minutes or longer if desired
Personal Notes:
Personal Notes:
I usually cook tenderloin until white and well done. Tenderloin is "tender" even when cokked well.

 

 

 

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