email this pageIngredients
Ginger-Lime Vinaigrette Marinade:
½ cup lime juice
½ cup olive oil
3 tablespoons grated fresh ginger
3 tablespoons finely chopped onion
2 garlic cloves, minced
2 tablespoons honey
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
2 (1- to 1½-pound) pork tenderloins
Instructions
½ cup lime juice
½ cup olive oil
3 tablespoons grated fresh ginger
3 tablespoons finely chopped onion
2 garlic cloves, minced
2 tablespoons honey
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
2 (1- to 1½-pound) pork tenderloins
1. To prepare the marinade, whisk together all ingredients.
2. Place pork in zip-top plastic bag; add about half the marinade (reserve remaining marinade to serve with asparagus or pork). Seal bag and refrigerate 30 minutes to 24 hours.
3. Prepare the grill.
4. Remove pork from bag; discard bag and marinade. Grill pork 15 to 25 minutes, turning occasionally, until a meat thermometer registers 155F (slightly pink). Remove from heat and let stand about 5 minutes before slicing. Serves 4, plus leftovers.
Recipe by Karen Adler and Judith Fertig, a.k.a. the BBQ Queens
Nutritional Information
2. Place pork in zip-top plastic bag; add about half the marinade (reserve remaining marinade to serve with asparagus or pork). Seal bag and refrigerate 30 minutes to 24 hours.
3. Prepare the grill.
4. Remove pork from bag; discard bag and marinade. Grill pork 15 to 25 minutes, turning occasionally, until a meat thermometer registers 155F (slightly pink). Remove from heat and let stand about 5 minutes before slicing. Serves 4, plus leftovers.
Recipe by Karen Adler and Judith Fertig, a.k.a. the BBQ Queens
Per serving: 410 calories, 19g fat, 54g prot., 5g carbs., 0g fiber, 330mg sodium.
This recipe first appeared in American Profile magazine.
