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Ingredients
- 2tablespoons lime juice
- 1large clove garlic
- Fresh or frozen ginger yielding 1 tablespoon coarsely grated
- 2tablespoons maple syrup
- 8ounces pork tenderloin
- Freshly ground black pepper
Nutritional analysis per serving (2 servings)
199 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 0 grams dietary fiber; 12 grams sugars; 24 grams protein; 63 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Turn on broiler, if using.
- Step 2
Squeeze lime juice into bowl large enough to hold the pork. Crush garlic, and add. Coarsely grate ginger; add with maple syrup, and mix well.
- Step 3
Wash and trim fat from pork; and cut off the tail, and reserve. Cut the rest of the tenderloin into 1-inch-wide pieces; add them and the tail to marinade, turning to coat. Season with pepper.
- Step 4
When ready to cook, prepare a stove-top grill, if using. Grill or broil the pork tenderloin, browning on both sides, for 5 to 7 minutes, until it is slightly pink inside. Baste with marinade.
Private Notes
Comments
I have done this twice with excellent results. Pork tenderloins seem to be more than a pound these days and so for my wife and I, we use half of the tenderloin and butterfly it before marinating. i grill it on the Jenn-Air grill. Winner! Also, additional salt is unnecessary.
Ended up marinading it for 45 minutes and it was perfection. Penetrated the meat and the flavor came through beautifully after cooking - next time, I'm going to make several batches of the marinade ahead and freeze in bags to have on hand for a quick, tasty weeknight dinner.
Relaxed maple syrup with hoison sauce and added 1T soy sauce. Delicious.
More garlic, otherwise perfect
Instead of cutting into medallions, I butterflied the tenderloins (easier to grill, but still had lots of surface area for the marinade). Made the marinade per recipe except I grated the garlic. Salt and pepper the pork prior to marinating. Marinated for about 2 hours. Delicious and easy.
Chose to make this last night in spite of the paucity of notes. Followed some suggestions and added a little soy sauce and Thai hot pepper flakes. Broiled as we have no grill. Excellent result. Will definitely make it again. Next time I will try reducing the soy sauce and perhaps use a little salt instead, as the marinade did not caramelize as much I hoped. Maybe even substitute honey for the maple syrup. However, the lime-ginger-garlic-hot pepper combination is terrific.