Grilled Pork Ternderloin With Ginger Lime Vinaigrette Recipes

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GRILLED PORK WITH LIME-GINGER MARINADE



Grilled Pork With Lime-Ginger Marinade image

Provided by Marian Burros

Categories     dinner, main course

Time 15m

Yield 2 servings

Number Of Ingredients 6

2 tablespoons lime juice
1 large clove garlic
Fresh or frozen ginger yielding 1 tablespoon coarsely grated
2 tablespoons maple syrup
8 ounces pork tenderloin
Freshly ground black pepper

Steps:

  • Turn on broiler, if using.
  • Squeeze lime juice into bowl large enough to hold the pork. Crush garlic, and add. Coarsely grate ginger; add with maple syrup, and mix well.
  • Wash and trim fat from pork; and cut off the tail, and reserve. Cut the rest of the tenderloin into 1-inch-wide pieces; add them and the tail to marinade, turning to coat. Season with pepper.
  • When ready to cook, prepare a stove-top grill, if using. Grill or broil the pork tenderloin, browning on both sides, for 5 to 7 minutes, until it is slightly pink inside. Baste with marinade.

Nutrition Facts : @context http, Calories 199, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 4 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 1 gram, Sodium 63 milligrams, Sugar 12 grams, TransFat 0 grams

GRILLED PORK TENDERLOIN WITH BALSAMIC HONEY GLAZE



Grilled Pork Tenderloin with Balsamic Honey Glaze image

This is such a tender and juicy pork tenderloin! We love this one and rarely have leftovers!

Provided by MCabrera75

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 55m

Yield 8

Number Of Ingredients 10

1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons chili powder
2 teaspoons paprika
1 teaspoon salt
2 tablespoons olive oil, divided
1 (3 pound) pork tenderloin
¼ cup balsamic vinegar
1 teaspoon honey
1 teaspoon Dijon mustard

Steps:

  • Mix garlic, onion, and chili powders with paprika and salt. Rub mixture all over pork tenderloin.
  • Heat 1 tablespoon olive oil over medium-high heat. Add pork and sear until golden brown on all sides, about 2 minutes per side. Wrap tenderloin in aluminum foil.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill the pork in its foil for 20 minutes.
  • Meanwhile, mix balsamic vinegar, honey, mustard together with the remaining olive oil. Unwrap pork on the grill and liberally brush the glaze on all sides. Continue grilling, brushing on more glaze, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 10 minutes more.
  • Allow to rest at room temperature for 5 minutes before cutting. Drizzle with any remaining glaze if desired.

Nutrition Facts : Calories 251.2 calories, Carbohydrate 4.2 g, Cholesterol 94.9 mg, Fat 11.8 g, Fiber 0.6 g, Protein 30.6 g, SaturatedFat 3.5 g, Sodium 380.6 mg, Sugar 2.5 g

GINGER LIME PORK TENDERLOIN



Ginger Lime Pork Tenderloin image

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!

Provided by Finn

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 2h20m

Yield 2

Number Of Ingredients 11

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

Steps:

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

Nutrition Facts : Calories 378.8 calories, Carbohydrate 37.8 g, Cholesterol 72.6 mg, Fat 10.4 g, Fiber 1.8 g, Protein 34.6 g, SaturatedFat 2.2 g, Sodium 7976.4 mg, Sugar 25.1 g

GINGERED PORK TENDERLOIN



Gingered Pork Tenderloin image

Ginger, onions and garlic pack a flavorful punch paired with pork tenderloin. These tasty medallions smothered in golden caramelized onions are a simple and satisfying main dish. -Rebecca Evanoff, Holden, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

2 large onions, thinly sliced
4 teaspoons olive oil
1/4 cup water
4 teaspoons minced fresh gingerroot
2 garlic cloves, minced
1/2 cup apple jelly
1 pork tenderloin (1 pound)
1/4 teaspoon salt
Hot cooked rice pilaf or rice, optional

Steps:

  • In a large skillet, saute onions in oil 5-6 minutes. Stir in water, ginger and garlic. Bring to a boil. Reduce heat; cover and simmer until onions are tender, stirring occasionally, 8-12 minutes. Reduce heat; stir in apple jelly until melted. , Meanwhile, cut tenderloin into 8 slices; flatten each to 1/2-in. thickness. Sprinkle with salt. In a large skillet coated with cooking spray, brown pork over medium heat, 2-3 minutes on each side. Top with onion mixture; cover and cook until meat juices run clear, 5-7 minutes. If desired, serve with rice.

Nutrition Facts : Calories 304 calories, Fat 8g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 196mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 1g fiber), Protein 24g protein.

PORK TENDERLOIN WITH SOY, GINGER, AND LIME



Pork Tenderloin with Soy, Ginger, and Lime image

This Asian-style marinade transforms a mild cut of pork into an exotic dish. Serve it with a mix of summer vegetables, such as Sauteed Snap Peas with Scallions and Radishes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 55m

Number Of Ingredients 6

1/4 cup soy sauce
1/4 cup rice vinegar
1 tablespoon fresh lime juice
1 tablespoon vegetable oil, such as safflower, plus more for grates
1 teaspoon grated peeled fresh ginger
1 pork tenderloin (about 1 pound), excess fat and silver skin removed

Steps:

  • In a medium bowl, combine soy sauce, vinegar, lime juice, oil, and ginger. Add pork to marinade, turning to coat. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).
  • Heat grill to medium-low; lightly oil grates. Lift tenderloin from marinade; discard marinade. Grill, turning occasionally, until an instant-read thermometer inserted in thickest part of pork registers 145, 18 to 20 minutes. Remove from grill. Tent loosely with aluminum foil; let rest 5 minutes before slicing.

Nutrition Facts : Calories 185 g, Fat 7 g, Protein 25 g

GRILLED GINGER PORK TENDERLOIN



Grilled Ginger Pork Tenderloin image

Michelle Sanders of Fraser Lake, British Columbia says that this pork tenderloin is absolutely delicious and great for entertaining. Why? The quick prep is done ahead of time, and the grilling is so simple. "This dish is fool-proof!" she adds.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 7

2 tablespoons reduced-sodium soy sauce
1/4 cup sherry or reduced-sodium chicken broth
2 tablespoons canola oil
2 tablespoons minced fresh gingerroot
2 teaspoons sugar
2 garlic cloves, minced
2 pork tenderloins (1 pound each)

Steps:

  • In a large resealable plastic bag, combine the first six ingredients; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain pork and discard marinade. Prepare grill for indirect heat. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a thermometer reads 160°. , Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 214 calories, Fat 8g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 194mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges

GRILLED GARLIC LIME PORK TENDERLOIN



Grilled Garlic Lime Pork Tenderloin image

Categories     Pork     Kid-Friendly     Fall     Gourmet     Small Plates

Yield Serves 6

Number Of Ingredients 17

For the marinade:
6 large garlic cloves, chopped
2 tablespoons soy sauce
2 tablespoons grated fresh gingerroot
2 teaspoons Dijon mustard
1/3 cup fresh lime juice
1/2 cup olive oil
cayenne to taste
4 pork tenderloins (about 3/4 pound each), trimmed
Accompaniment: jalapeño onion marmalade
For the marmelade:
1 1/4 pounds red or yellow onions, chopped fine (about 4 cups)
3 tablespoons olive oil
2 fresh jalapeño chilies, seeded and minced (wear rubber gloves)
2 tablespoons honey or sugar
3 to 4 tablespoons red-wine vinegar
1/4 cup water

Steps:

  • To make marinade:
  • In a blender or small food processor blend marinade ingredients with salt and pepper to taste.
  • In a large sealable plastic bag combine pork with marinade. Seal bag, pressing out excess air, and put in a shallow baking dish. Marinate pork, chilled, turning occasionally, at least 1 day and up to 2 days.
  • Prepare grill.
  • Let pork stand at room temperature about 30 minutes before grilling. Remove pork from marinade, letting excess drip off, and grill on an oiled rack set 5 to 6 inches over glowing coals, turning every 5 minutes, until a meat thermometer registers 160°F., 15 to 20 minutes.
  • Transfer meat to a cutting board and let stand 5 minutes before slicing.
  • Serve pork with onion marmalade.
  • To make the jalapeno onion marmelade:
  • In a large heavy skillet cook onions in oil with salt and pepper to taste over moderate heat, stirring, until softened. Add jalapeños and cook, stirring, 1 minute. Add honey or sugar and cook, stirring, 1 minute. Add vinegar and simmer, stirring, until almost all liquid is evaporated. Add water and simmer, stirring, until mixture is slightly thickened and onions are very tender, about 10 minutes. Season marmalade with salt and pepper. Marmalade may be made 2 days ahead and chilled, covered. Reheat marmalade before serving.

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