Pork Tenderloin with Sticky Lime Glaze
Accents of sour, salty, sweet and hot dress up tender pork for easy entertaining.
Servings: 6
Ingredients:
Pork Tenderloin with Sticky Lime Glaze
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 222 |
| pro | 28 g |
| total fat | 5 g |
| sat. fat | 1 g |
| carb | 16 g |
| fibre | 1 g |
| chol | 67 mg |
| sodium | 413 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 13% |
| vit C | 7% |
| folate | 5% |
-
1/4 cup (50 mL) sodium-reduced soy sauce
1/4 cup (50 mL) liquid honey
2 tsp (10 mL) grated lime rind
3 tbsp (50 mL) lime juice
1 small onion, finely diced
2 tbsp (25 mL) minced gingerroot
2 cloves garlic, minced
1/2 tsp (2 mL) pepper
2 pork tenderloins (about 12 oz/375 g each)
1 tbsp (15 mL) vegetable oil
Preparation:
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.
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.
Source
Canadian Living Magazine: September 2007
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