"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
Grilled Pork Tenderloin with Ginger-Lime Vinaigrette Recipe
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This recipe for Grilled Pork Tenderloin with Ginger-Lime Vinaigrette, by Marie Robson, is from The Robson Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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
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.
Serves 4 plus leftovers
15 to 25 minutes or longer if desired
I usually cook tenderloin until white and well done. Tenderloin is "tender" even when cokked well.
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