Monday, August 8, 2011

Soy Lime Pork Tenderloin

Easy easy meal. I followed this recipe and let our pork tenderloin marinate overnight. The marinade was just a matter of dumping a bunch of ingredients in a ziploc with the tenderloin. Done!

The rest of the meal was kid friendly. Our little boy has been under the weather and barely eating enough to keep a bird alive so I was pretty confident he'd eat his beloved macaroni shells and "little trees".

Anyway, back to the pork... It was extremely tender and delicious. I don't know if a lot of the flavors made it through the grilling but the blackened crust held on to a lot of the flavors and every so often a bite would be packed with lime or salty flavor. We agreed that we would make this again, with no changes.

Jim reported that the grilling was a breeze. 24 minutes total, turning the tenderloin a quarter turn every 6 minutes.

I did think about boiling the marinade left in the ziploc for a sauce. It's worth a try!

1 comment:

Ana said...

FYI...the goverment recently lowered temp guidelines for cooked is now 145 instead of 160. It will look pinker and be juicier. I had Rich add a big note to his grilling book.