Soy Lime Pork Tenderloin

We like pork tenderloin.  In fact last night Lee mentioned that he prefers it to steak.  It is always tender and hard to ruin it.  I found a new recipe in the latest Parade magazine that was spotlighting citrus meal ideas.

This is an easy recipe, but you need to start it the day before, or at least 4 hours before cooking so it can absorb the flavors of the marinade.

Soy Lime Pork Tenderloin

2 Tablespoons fresh lime juice
1/3 cup rice vinegar
1/3 cup soy sauce
2 teaspoons chopped garlic
2 Tablespoons canola oil

1 1/4 pound pork tenderloin, not the flavored kind.

 




Place all the ingredients in a bowl and pour into a gallon Ziploc bag.  Yes, you can put it right in the bag, but I worried I would spill it, so I did the bowl first.

 

Trim the fat and the white band called silverskin from the tenderloin.  Get a sharp knife under it, grasp the silverskin tightly and slide the knife along the underside.  You won't get it all on the first pass.  I don't know why the butcher can't do this, but they don't.

 

Place the tenderloin in the Ziploc bag and get out most of the air.  Seal it and place in the refrigerator for 4 hours or overnight.  You may want to turn it over halfway through, so that it absorbs all the flavors equally.

Clean up is easy.  Seal the bag and toss.

Heat the oven to 450°.

 

Heat a cast iron, or other oven safe pan, over medium high heat with a bit of oil.  Sear the tenderloin on each side for about 2 minutes.  Place the pan in the oven for 20 minutes at 450°.  Remove the pan from the oven and let the tenderloin rest for 5 minutes.

 

Slice across the grain and serve.  We also had cole slaw and I made a bit of horseradish sauce.  We have leftovers for the next dinner, but only because we used a lot of will power...and I want an easy meal tonight.

I liked the soy and lime flavors and you could really taste them.  I did leave the tenderloin in the marinade for a whole day.  The horseradish kind of overpowered the flavors, so I didn't use much.  Delicious!