Ingredients
- tablespoons lime juice
- tablespoons reduced-sodium soy sauce
- tablespoons stir-fry sauce
- /4 teaspoon ground ginger
- teaspoon crushed red pepper flakes
- garlic cloves, minced
- (1 pound) pork tenderloin
Instructions
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Step 1
Start by whisking together the lime juice, soy sauce, stir-fry sauce, ginger, red pepper flakes, and minced garlic. Place the pork tenderloin in a resealable bag and pour in half the marinade. Seal and turn to coat, then refrigerate for 2 hours, turning occasionally. Cover the remaining marinade and chill for basting. When ready to cook, preheat the grill to high. Drain and discard the marinade from the pork. Grill covered, turning and basting with reserved marinade, until a thermometer reads 160°F and juices run clear—about 15-20 minutes. I find that letting it rest for 5 minutes makes all the difference for tender, juicy slices. Slice against the grain and serve.
Chef's Tip
I sometimes swap the stir-fry sauce with coconut aminos for a soy-free version that’s just as rich. A sprinkle of toasted sesame seeds before serving adds a nice crunch and visual appeal. If you like more heat, double the red pepper flakes.
Storage Tips
Store leftover sliced pork in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or enjoy cold in salads. It also freezes well for up to a month.
Variation Tips
Pair this pork with a crisp cucumber salad dressed with rice vinegar and sesame oil. For a heartier meal, serve alongside cauliflower rice stir-fried with extra marinade and chopped bell peppers. You can also slice it thin for lettuce wraps with a peanut sauce drizzle.