Shelly's Recipe

PORK TENDERLOIN WITH GINGER-LIME VINAIGRETTE

Category: Pork I - Tenderloins and Roasts

1/4 cup lime juice
1/4 cup olive oil
1-1/2 tbsp grated fresh ginger
1-1/2 tbsp finely chopped onion
1 garlic clove, grated or minced
1 tbsp honey
1 tbsp soy sauce
1/2 tsp toasted sesame oil
1 (1 to 1 1/2 lb) pork tenderloin

Combine all marinade ingredients in resealable plastic bag; close bag; massage to distribute evenly. Remove some of the marinade to use as vinaigrette, if desired. Add tenderloin to bag; reseal; refrigerate for 1/2 hour or up to 24 hours.

Prepare the grill by setting up for indirect heat and the temperature should be 400-425. Remove pork from bag; discard marinade. Grill pork 20-25 minutes, turning 2-3 times, until an instant-read thermometer registers 160 degrees. Transfer pork to cutting board and let stand 5-10 minutes before slicing. Serves 2