- 1 cup light soy sauce
- 1/2 cup rice wine vinegar
- 1/4 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
- 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).
05/18/2018
recipepes.com
Ginger Lime Pork Tenderloin, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
