Ingredients
- /2 cups fresh lime juice
- /4 cup olive oil
- cloves garlic, sliced
- teaspoons salt
- tablespoons dried oregano
- (1 pound) pork tenderloins
Instructions
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Step 1
I start by combining the lime juice, olive oil, sliced garlic, salt, and oregano in a large resealable plastic bag. Give it a good shake until everything marries together. Take a moment to taste the marinade—if it’s too tart, pour in a splash more oil
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Step 2
if it needs more zing, add a squeeze of lime. The garlic and salt should be present but not overwhelming. Next, slide the pork tenderloins into the bag, seal it, and turn them gently to coat every inch. Pop the bag in the fridge for at least 2 hours, though 5 hours really deepens the flavor. When you’re ready to cook, fire up the grill to medium heat. Lightly oil the grates to prevent sticking. Remove the tenderloins from the marinade, letting any excess drip off, and discard the used marinade. Place them on the grill and let them cook, turning once, for about 20 to 30 minutes. I rely on a meat thermometer to hit that perfect 145°F for juicy, slightly pink meat. Once done, let them rest for a few minutes before slicing. This resting step locks in the juices, giving you incredibly tender medallions.