Disclosure: This post is brought to you by the Ohio Pork Council and in part by the Ohio Soybean Council. All recipes, photos, opinions, and silliness are my own.
We’re a household that really loves pork — often three to five pork meals a week. It’s affordable for a family, and its mild flavor makes it a perfect canvas for many cuisines. One night you can enjoy an Asian pork dish, the next a French preparation, and later a Mexican-inspired meal. Pork’s variety of cuts opens up countless ways to cook it: braise, roast, grill, or pan-sear. It’s a meat that works in every season.
With spring here, I decided to grill pork tenderloins using a tequila-lime style marinade I already love on chicken. Pork tenderloin is mild and versatile, and the marinade is simple and impressive. Combine tequila, lime juice, honey, garlic, onion powder, minced jalapeño, olive oil, and fresh cilantro in a resealable bag. Mix well, add the pork tenderloins, remove excess air, seal, and refrigerate for anywhere from one hour to overnight.
When you’re ready to cook, heat the grill to medium. Place the tenderloins on the grill and turn every few minutes so they cook evenly, about 20–27 minutes, until an instant-read thermometer registers 145°F in the center. Remove the meat, loosely tent with foil, and let it rest for three minutes before slicing. The result is juicy, flavorful pork with a bright citrus kick and a touch of heat from the jalapeño.
Important safety note: cook pork to an internal temperature of 145°F. That is the USDA-recommended temperature now, and it produces pork that is both safe and tender. When it reaches 145°F, remove it from the heat, tent with foil, and allow a brief rest so juices redistribute.
Cook’s Notes:
- Use a meat thermometer. An inexpensive instant-read thermometer removes the guesswork. Remove the pork at 145°F, tent with foil, and rest for 3 minutes before slicing.
- If you dislike cilantro, replace it with parsley. Cilantro can be a genetic dislike for some, so adjust to your taste.
- Serving suggestions: this tenderloin is great with rice and a corn-and-black-bean salsa or grilled Mexican street corn salad. For a decadent side, try a spicy bacon corn dip.
- Leftovers are excellent on taco salads or in sandwiches.
Tequila Lime Pork Tenderloin
Rebecca Lindamood
Pin Recipe
Ingredients
- the juice of 4 limes
- 1/4 cup tequila
- 1/4 cup olive oil
- 1 fistful finely chopped cilantro about 1/4 cup
- 1 fresh jalapeno stemmed, seeded and finely minced
- 3 tablespoons honey
- 2 teaspoons minced garlic
- 2 teaspoons kosher salt
- 3/4 teaspoon onion powder
- 2 pork tenderloins about 2 1/2 pounds total
Instructions
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Combine all ingredients except the pork tenderloins in a resealable gallon bag. Seal and squish the bag to combine. Add the tenderloins, remove as much air as possible, reseal, and massage the marinade around the meat. Refrigerate and marinate for 1 hour to overnight.
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Preheat a clean grill to medium. Remove the tenderloins from the marinade and grill, turning occasionally, until they reach an internal temperature of 145°F, about 20–27 minutes. Transfer to a rimmed platter, tent lightly with foil, and rest for 3 minutes before slicing.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the specific ingredients you use with your preferred nutrition tool.
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Ohio Pork Council recently celebrated donating one million meals to the Ohio Association of Foodbanks. To mark the milestone, they offered a chance to win $500 in groceries.
Want more pork resources?
- Visit the Ohio Pork Council’s Facebook page for grilling tips, recipes, and promotions.
- Cut names for pork have changed over the years; consult a current chart if you’re unsure which cut to buy.