When pork tenderloin is on sale at the grocery store I usually pick up several pounds and freeze them. Tenderloins are great for the slow cooker, entertaining and for a simple weeknight meal.
I usually cook a pork tenderloin a few times a month. My husband enjoys them since it satisfies his desire for meat and I don’t mind eating it because its a leaner meat and lower in fat. I have several different go to tenderloin recipes I use often but today I will sharing my Ginger Lime Pork Tenderloin. I use two tenderloins, about 2 pounds in total and make a simple marinade with ginger, lime and a few other key ingredients. I let the tenderloin marinate overnight and then grill on indirect heat. The result is a juicy pork tenderloin that costs little to make, simple to prepare and delicious to eat.
I like to serve this tenderloin with Coconut Rice. I actually make this rice for the twins often and they love it (so do I)! I love the aroma of the rice was it is cooking. That sweet scent of coconut lingers in the kitchen. This rice is prepared just like normal rice is cooked but made with coconut milk in place of water. It give the rice a little extra flavor instead of cooking it just in water.
Most of these ingredients are items I always have stocked in my refrigerator or pantry so I just have to add a few items to my grocery list to prepare this dinner.
Grilled Ginger Lime Pork Tenderloin
1 1/2-2 pounds pork tenderloin
5 whole garlic cloves plus 2 cloves, minced
2 tablespoons soy sauce
1 tablespoon ground ginger
2 teaspoons dijon mustard
1/2 cup lime juice
1/3 cup olive oil
In a food processor or blender combine garlic cloves, soy sauce, ginger, mustard, lime juice and olive oil and and process until blended. Add pork in a large plastic food storage bag and pour marinade over pork. Add minced garlic in and seal bag. Marinate overnight.
Let pork sit out at room temperature for 30 minutes. Spray grill grates with non-stick cooking spray or oil. Heat grill on medium-high heat. Grill tenderloins on top rack or on indirect heat for 45 minutes turning every 7-10 minutes. Cook until internal temperature reaches 145-150 degrees or until desired. Let rest for 3-5 minutes before slicing.
1 14oz can lite coconut milk
3 tablespoons water
1 cup white rice
1/4 teaspoon salt
1 tablespoon fresh cilantro, chopped
In a medium pot add coconut milk, water and a pinch of salt and bring to boil. Add rice and stir, reduce heat to low and cover for 20 minutes until milk is absorbed and rice is cooked. Add salt and cilantro and serve.