Ginger Lime Pork Tenderloin

I made this up one night with garlic mashed potatoes and my husband made me swear to include it in the rotation. It originated from a marinade my mother had for moose meat, but the lime and chili garlic sauce adds a fresh twist. Warning: I didn't measure; it's all approximations to your taste!

• Preparation Time: 15 mins
• Cooking Time: 5 mins
• Total Time: 20 mins
• Calories: 379 Calories

Ingredients

• 1 teaspoon ground ginger
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• ½ cup rice wine vinegar
• 1 green onion, sliced
• lime, juiced
• 1 cup light soy sauce
• ¼ cup cane sugar
• lime, zested
• 5 dashes chile-garlic sauce, or to taste
• 1 (3/4 pound) pork tenderloin, cut into 1/2-inch slices

Recipe Instructions

Step 1

Whisk soy sauce, rice wine vinegar, cane sugar, lime juice, lime zest, green onion, garlic, ground ginger, and chile-garlic sauce together in a large glass or ceramic bowl; add the sliced pork and toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator at least 2 hours.

Step 2

Remove pork from the marinade and shake off excess. Discard marinade.

Step 3

Heat olive oil in a skillet over medium-high heat. Cook pork slices in oil until no longer pink in the center, about 2 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).