I take notes on food and flavors everywhere I go. So many, in fact, I used to lose more notes than I saved.
Then a friend suggested I get rid of the little pad I kept in my purse and start taking notes on my smart phone. Not only do my notes go in the phone, but they also get copied to my computer automatically. Now, when I’m looking for inspiration, all these recipes I’ve enjoyed are at the tips of my fingers.
I sampled lime-honey marinated pork more than a year ago, and was intrigued enough to jot “lime, honey and pork” in my phone before I lost the idea. I opened my notes recently and came across it.
So into the test kitchen I went with the memories of the tangy lime perfectly paired with sweet honey and the crispy, caramelized edges of the pork with its tender, moist center — I could almost taste it! And out I came with one of the best marinated pork recipes I’ve developed in a long time.
The grilled Honey-Lime Pork Tenderloin is perfect for this weekend’s deck parties, as we celebrate the end of summer. But this, like my other Labor Day recipes, is anything but labor-intensive. If you don’t have a grill, don’t worry; directions are included for roasting indoors.
Happy marinating and, most importantly, happy eating!
Honey-Lime Pork Tenderloin
1 whole pork tenderloin, approximately 1 lb.
1 lime, zest finely grated
½ cup freshly squeezed lime juice
¼ cup honey
1½ tsp. coarse sea salt
2 cloves garlic, finely chopped
Vegetable oil for grill or skillet
Trim the pork tenderloin of any excess fat and silver skin.
Place the lime zest, lime juice, honey, salt and garlic in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon zipper-top bag. Add the pork tenderloin to the bag and seal, removing as much air as possible. Marinate in the refrigerator 4 to 24 hours, turning a few times. Cover and refrigerate remaining marinade.
Remove the tenderloin from refrigerator and allow the pork to sit at room temperature while preparing the grill or preheating the oven. Remove the reserved marinade from the refrigerator to return to room temperature.
• Grill preparation: Preheat the grill to medium. Brush the grill with vegetable oil.
Remove tenderloin from bag and place in the center of grate. Discard bag with marinade. Cover and cook 15 to 20 minutes, turning every 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees.
Remove the tenderloin from grill and place on a large piece of heavy-duty aluminum foil, folded at the edges to create a trough. Pour reserved marinade over cooked pork. Wrap tightly and cool 10 minutes. Slice and serve.
• Indoor preparation: Preheat oven to 375 degrees. Heat 1 tablespoon of vegetable oil in a skillet over medium-high. Remove the tenderloin from the bag, discard the marinade and brown the pork about 2 to 3 minutes on each side.
Transfer the tenderloin to a glass baking dish sprayed with nonstick cooking oil and roast for 12 to 15 minutes or until meat registers 140 degrees on an instant-read thermometer. Remove from oven. Add reserved marinade; cover the dish tightly with foil and cool 10 minutes. Slice and serve.
Makes 4 servings.
Each serving has about 210 calories, 5 grams fat (2 grams saturated), 83 milligrams cholesterol, 30 grams protein, 10 grams carbohydrates, no dietary fiber and 426 milligrams sodium.
Alicia Ross is the co-author of three cookbooks. Contact her c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, email firstname.lastname@example.org, or visit http://kitchenscoop.com.