Grilled pork tenderloin – marinate pork tenderloin in soy sauce, lime juice, honey, ginger, garlic, and red pepper to deliver a complex seasoning combination. This tasty marinade hits all five flavors: salt, savory/umami, sour, sweet, and bitter, which enhances this tender cut of meat.
- 1/2 cup low sodium soy sauce – see notes below for specific diet compliance*
- 1/2 cup lime juice
- 2 Tablespoons honey
- 2 cloves of garlic, minced
- 1 Tablespoon fresh ginger, minced
- 1 teaspoon crushed red pepper, optional
- 1 package pork tenderloin – usually 2 loins per package (approximately 2.5 pounds); see photo; do not use pork loin
- 1 Tablespoon olive oil
- Whisk marinade ingredients in a bowl to combine. Place the marinade in a zip lock bag or silicone bag with pork tenderloins. Seal the bag and refrigerate for 1 – 2 hours. Overnight marinating is ok.
- Preheat grill to 400°. Brush meat on all sides with oil. Discard the marinade.
- Grill whole tenderloins on medium-high at 400° for 21 minutes, turning every 7 minutes or until the meat thermometer registers 145°.
- Place meat on a cutting platter and allow to rest for 10 minutes. Slice into ¼ slices and sprinkle with Kosher salt. Serve with juices that seep out while cutting.
- Serve with Sweet and Sour Red Cabbage and Savory Kugel Pasta.
Note: *For a paleo diet, use soy sauce substitute coconut aminos; gluten-free diet use coconut aminos or gluten-free soy sauce or gluten-free tamari; SCD, use grain-free tamari in small amounts after symptoms have subsided.
- Prep Time: 120 min
- Cook Time: 21 minutes
- Category: Pork
- Method: Grill
- Cuisine: Classic
Keywords: easy, grilled pork, New Years Day Recipe