Lime Marinated Pork Tenderloin
Print Category Tenderloin Thematic No thematic Source Crisco Evaluation
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Ingredients
- 1/4 cup Mirin (sweet Japanese cooking wine) 50 mL
- 2 tbsp rice vinegar 50 mL
- 2 tbsp Japanese soy sauce 50 mL
- 1 lime, juiced (3 tbsp/45 mL juice)
- 2 tsp Dijon mustard 10 mL
- 1/2 tsp Crisco® Canola or Vegetable Oil 125 mL
- 1/4 cup olive oil 50 mL
- 1/2 tsp sesame oil 2 mL
- 2 pork tenderloin (about 3/4 lb/375g each)
Preparation
- Whisk the first 5 ingredients in a small bowl until blended. Gradually whisk in the oils.
- Combine marinade and pork in plastic bag. Let stand at least 2 hours or overnight in refrigerator, turning occasionally.
- Preheat broiler. Place meat on broiling rack, broil 5" to 7" (12 cm to 17 cm) from element, turning once until meat thermometer inserted in centre reaches 155° (68°C), 15 to 20 minutes. Put on cutting board. Let stand 5 minutes to set juices for easier slicing. Cut in ¼" (5 mm) thick slices.
Cook commentary
Makes: about 4 servings
Preparation Time: 15 minutes
Marinating Time: 2 hours or overnight
Cooking time: 20 minutes
Tips: Pork tenderloin can also be grilled over medium heat brushing frequently with marinade and turning occasionally.
Serve with green beans or broccoli over rice.
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