Lime Marinated Pork tenderloin

This recipe is one of the reasons that I know I’m loved by even more. My husband adores every bite of this pork tenderloin, he has slice after slice, after slice….The lime marinade with the garlic, the elegant dijon mustard and the lemony herbs, rosemary and thyme, give us that extra touch that enhances the flavor of the pork tenderloin. Lime and pork,…great marriage. Try it at home and you’ll totally agree with me.

This is a great marinade for chicken too. The best thing you can do is to leave the pork or chicken in the refrigerator overnight, or at least for two hours to let them soak up all the bright flavors of the lime marinade. You will make this recipe over and over again I promise you that.

Serves 4 people

Ingredients:

1/3 cup plus 1 tbsp lime juice

Zest of 1 lime

¼ cup olive oil 

1 tsp dijon mustard

1 tsp worcestershire sauce

1 tsp kosher salt

½ tsp freshly ground black pepper

½ tsp mustard powder

3 garlic cloves, chopped

½ tbsp rosemary, chopped

½ tbsp. thyme, chopped

1.5 lbs pork tenderloin

In a small bowl combine the lime juice, lime zest, olive oil, dijon mustard, worcestershire sauce, kosher salt, pepper, mustard powder, garlic, rosemary and thyme. Pour the marinade over the pork tenderloin in a plastic bag. Refrigerate overnight or for at least two hours.

Preheat the oven to 400 degrees F. Preheat an ovenproof saute pan to medium hi heat. Sear the pork tenderloin 2 to 3 minutes on each side. Transfer the pan to the oven and let it cook for another 20 to 30 minutes until it reaches an internal temperature of 145 to 160 degrees F.

Transfer the pork tenderloin to a cutting board. Don’t cut it right away, instead, cover it with aluminum foil and let it rest for about 15 to 20 min, this way the juices stay inside. 

Enjoy!