Grilled Pork Tenderloin with Ginger-Lime Vinaigrette Marinade

  • Yield: 4-6 servings
  • Prep: 10 mins
  • Cook: 30 mins

The gingery marinade makes enough for two tenderloins with extra for serving with the asparagus. The BBQ Queens are great fans of pork tenderloins, and they grill them with the next day in mind.


1/2cup lime juice
1/2cup olive oil
3tablespoons grated fresh ginger
3tablespoons finely chopped onion
2-- garlic cloves, minced
2tablespoons soy sauce
2tablespoons honey
1teaspoon toasted sesame oil
2-- (1- to 1 1/2-pound) pork tenderloins


  1. To prepare the marinade, whisk together lime juice, olive oil, ginger, onion, garlic, honey, soy and sesame oil.
  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 from 30 minutes up to 24 hours.
  3. Prepare the grill.
  4. Remove pork from bag; discard bag and used 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.

Recipe by Karen Adler and Judith Fertig, a.k.a. the BBQ Queen.

Nutritional Info *per serving

  • Calories 450
  • Glycemic Load 4.75
  • Fat 32g
  • Saturated Fat 5g
  • Polyunsaturated Fat 4g
  • Monounsaturated Fat 22g
  • Cholesterol 75mg
  • Sodium 520mg
  • Potassium 580mg
  • Carbohydrate 16g
  • Fiber 1g
  • Sugars 10g
  • Protein 25g
  • Trans Fat 0
  • Vitamin A 0
  • Vitamin C 15%
  • Calcium 2%
  • Iron 15%