Tested till perfect Pork Tenderloin with Sticky Lime Glaze

Pork Tenderloin with Sticky Lime Glaze

Accents of sour, salty, sweet and hot dress up tender pork for easy entertaining.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: September 2007

Recipe4 out of 5 based on 64 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 1/4 cup 1/4cupsodium-reduced soy sauce
  • 1/4 cup 1/4cupliquid honey
  • 2 tsp 2tspgrated lime rind
  • 3 tbsp 3tbsplime juice
  • 1 1small onion, finely diced
  • 2 tbsp 2tbspminced gingerroot
  • 2 2clove garliccloves of garlic, minced
  • 1/2 tsp 1/2tsppepper
  • 2 2pork tenderloinpork tenderloins, (about 12 oz/375 g each)
  • 1 tbsp 1tbspvegetable oil
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In large glass bowl, whisk together soy sauce, honey, lime rind, lime juice, onion, ginger, garlic and pepper. (Make-ahead: Cover and refrigerate for up to 24 hours.) Add pork, turning to coat. Cover and marinate in refrigerator for 1 hour.

Drain pork, reserving marinade. In large ovenproof skillet, heat oil over medium-high heat; brown pork. Pour in marinade and bring to boil; boil for 1 minute.

Roast in 400°F (200°C) oven until juices run clear when pork is pierced and just a hint of pink remains inside, about 18 minutes. Transfer to cutting board and tent with foil; let stand for 5 minutes before slicing. Arrange on platter; pour sauce over top.

Nutritional Information Per serving: about

cal 222 pro 28g total fat 5g sat. fat 1g
carb 16g fibre 1g chol 67mg sodium 413mg

% RDI:

calcium 1 iron 13 vit C 7 folate 5
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