Chili-Lime Pork Tenderloin, Memphis Grills
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    Chili-Lime Pork Tenderloin

    One of our favorite ways to add flavor to meat is to marinate it for a few hours or even over night. This recipe elevates pork tenderloin with delicious chili-lime flavors. You can enjoy that alone as the star of your meal or slice it over a bed of noodles and veggies for an unforgettable dish.
    1. Marinate two pork tenderloins for at least 2 hours, or overnight.

    2. Grill on medium open flame for 15 minutes or until internal probe reads 130 degrees.

    3. Change to indirect cooking and set at 290 degrees to finish with smoke until internal temp reads 145 degrees.

    4. Take vegetable wrap in foil and place on grill with pork for 10-15 minutes.

    5. Prepare Udon noodles as directed on packaging.

    6. Mix together ginger, garlic, peanut oil, rice vinegar, and hoisin.

    7. Toss noodles and vegetables in the sauce mixture.

    8. Slice the tenderloin at an angle and lay over the noodles and vegetables.

    9. Garnish with thinly sliced chili pepper/jalapeno, fresh scallions, cilantro, and radish.
    For Pork
    2T peanut oil
    2 teaspoons grated ginger
    2 cloves fresh garlic, minced
    2 T rice wine vinegar
    1 1/2 tablespoon hot chile paste, such as sambal oelek
    Two 1-pound pork tenderloins
    3 tablespoons fish sauce
    2 tablespoons lime juice
    1/2 teaspoon honey
    1 jalapeno, thinly sliced
    For Noodles
    Udon noodles
    2 baby bok choy, quartered
    1 zucchini, julienned
    1 carrot, julienned
    1 T fresh grated ginger
    2 cloves fresh garlic
    2T peanut oil
    2 T rice vinegar
    2 T Hoisin
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