A wonderful overnight marinade gives your pork tenderloin a wonderful lime-grilled flavor. You can also grill one tenderloin and freeze the other for future use.

Tequila-Lime Pork Tenderloin

lime juice

tequila

orange juice

cilantro

green chiles

chili powder

garlic

honey

salt

black pepper

pork tenderloins

Whisk together the lime juice, tequila, orange juice, cilantro, chiles, chili powder, garlic, honey, salt, and pepper in a large bowl; pour into a gallon-sized resealable bag; add the pork tenderloins; seal and store in refrigerator overnight.


Preheat an outdoor grill for high heat and lightly oil grate.


Cook the pork on the preheated grill, turning occasionally, until meat has reached an internal temperature of 145 degrees F (63 degrees C), about 20 minutes.


Used a meat tenderizer to poke holes in the meat and then marinated for about 4 hours.  While the meat cooked on the grill, I cooked down the marinade and added a cornstarch slurry to make a nice sauce.  Totally full of flavor and pretty darn healthy for you, too.  We enjoyed this and will be making again.

This marinade was fantastic and had great flavour! I think the key to the flavour not being lost is to slice the tenderlion into 1 inch medallions before putting it in the marinade. I only used 1/2 the recipe and there was plenty of marinade to coat all the meat in a large bag. If you slice your pork (or chicken would be great to)o I would only marinade for 3-5 hours since the lime and orange slightly cooks the meat. Cook the medallions on medium heat 3-4 minutes per side or until the internal temperature reaches 155 degrees F and let it rest for 5 minutes to reach a final 160 degrees F. I did a rough chop of the meat and served in corn tortillas for a mexican dinner.

A lot of the flavor goes away through the high-heat grilling. I could taste a little of the marinade on the outer edges, but it's a little too toasty. I think the marinade is a good collection of ingredients, but should probably be slowly grilled while wrapped in aluminum foil tightly, so the moisture's locked in with the meat and cooks throughout.

Use this on chicken pieces for kebabs. Fantastic.

Family favorite. Following the recipe as is makes an amazing dinner! I've also made other variations of this with chicken or slightly different ingredients based on what we have. It is ALWAYS great!

I used this marinade in a grill-off with my dad and it gave me the win! I added a little bit extra of everything and soaked a whole pork loin overnight. I grilled the pork loin over indirect heat for a nice and slow cook. I also basted the pork loin with some extra marinade while it cooked. It was delicious and added great flavor. It also browned beautifully over the meat.

So I'm Chicago middle of January couldn't use a grill. We conveniently Baked it till it hit 125 degrees then switched it to broil till 145. So juicy

I let it marinate 5 hours and pierced the meat with a fork prior to marinating.

Great for pork fajitas. I marinated pork loin after cutting into fajita-size pieces. Only had time to marinate for an hour then sautéed stovetop with a little olive oil. I didn't have cilantro but the flavors were great anyway.

tequila-lime pork tenderloin

Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 8 hours, 35 minutes

Servings: 12

Cost: $6.46 /serving

Author : celeste

Ingredients

Instructions

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