Ginger Lime Pork Tenderloin Recipe

  • 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
  1. 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.
  2. Remove pork from the marinade and shake off excess. Discard marinade.
  3. 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).