Zesty Grilled Garlic Lime Pork Tenderloin with Spicy Jalapeño Onion Marmalade
Elevate your dinner experience with this mouthwatering Zesty Grilled Garlic Lime Pork Tenderloin. Marinated in a vibrant blend of garlic, fresh ginger, zesty lime juice, and soy sauce, this tenderloin is grilled to perfection, creating an irresistible char and juicy interior. Paired with a spicy jalapeño onion marmalade that adds a sweet and tangy kick, this dish is perfect for summer barbecues or family gatherings. Impress your loved ones with flavors that dance on the palate!
N/A
Servings
400
Calories
14
Ingredients
Ingredients
Garlic cloves
6 large (chopped)
Soy sauce
2 tablespoons (none)
Fresh gingerroot
2 tablespoons (grated)
Dijon mustard
2 teaspoons (none)
Fresh lime juice
1/3 cup (freshly squeezed)
Olive oil
1/2 cup (none)
Cayenne pepper
to taste (none)
Pork tenderloin
3 lbs (trimmed)
Red onions or yellow onions
1 1/4 lbs (chopped fine)
Olive oil (for cooking onions)
3 tablespoons (none)
Fresh jalapeño chilies
2 (seeded and minced (wear rubber gloves))
Honey
2 tablespoons (none)
Red wine vinegar
3 - 4 tablespoons (none)
Water
1/4 cup (none)
Instructions
1
To prepare the marinade, blend the chopped garlic, soy sauce, grated ginger, Dijon mustard, fresh lime juice, olive oil, cayenne, salt, and pepper in a blender or small food processor until smooth.
2
Place the trimmed pork tenderloin into a large sealable plastic bag and pour in the marinade, ensuring the pork is well-coated. Seal the bag, pressing out any excess air, and place it in a shallow baking dish. Marinate in the refrigerator for at least 1 day and up to 2 days, turning the bag occasionally to evenly distribute the marinade.
3
When ready to grill, preheat your grill and remove the pork from the marinade, allowing any excess to drip off. Let the pork rest at room temperature for about 30 minutes before grilling.
4
Grill the pork over an oiled rack positioned 5 to 6 inches over glowing coals, turning every 5 minutes until a meat thermometer registers 160°F, approximately 15 to 20 minutes.
5
Once grilled, transfer the pork to a cutting board and let it rest for 5 minutes before slicing it into medallions.
6
For the jalapeño onion marmalade, heat a large heavy skillet over moderate heat. Add chopped onions with a bit of olive oil, along with salt and pepper to taste. Stir frequently until the onions become soft and translucent.
7
Introduce the minced jalapeños into the skillet, cooking for an additional minute while stirring.
8
Add the honey to the mix, stirring for another minute, followed by the red wine vinegar. Allow the mixture to simmer until most of the liquid evaporates.
9
Finally, stir in the water and simmer for about 10 minutes until the marmalade thickens and the onions are very tender. Season to taste with salt and pepper. This marmalade can be prepared up to 2 days in advance and reheated before serving.
10
Serve the sliced pork tenderloin alongside the spicy jalapeño onion marmalade.
Nutrition Information
25g
Fat
17g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this dish?
Zesty Grilled Garlic Lime Pork Tenderloin with Spicy Jalapeño Onion Marmalade
How much pork is needed for the recipe?
The recipe calls for 3 lbs of trimmed pork tenderloin.
How long should the meat marinate?
It should marinate for at least 1 day and up to 2 days in the refrigerator.
What internal temperature should the pork reach?
The pork should reach an internal temperature of 160 degrees Fahrenheit.
What is the calorie count per serving?
There are 400 calories per serving.
What type of onions are recommended?
You can use 1 1/4 lbs of red onions or yellow onions, chopped fine.
Can I make the marmalade ahead of time?
Yes, the marmalade can be prepared up to 2 days in advance and reheated before serving.
What equipment is needed for the marinade?
A blender or small food processor is used to blend the marinade until smooth.
How do you handle the jalapeños safely?
It is recommended to wear rubber gloves while seeding and mincing the jalapeños.
What is the fat content per serving?
The fat content is 25g per serving.
How much protein is in the dish?
Each serving contains 25g of protein.
How often should the pork be turned while grilling?
The pork should be turned every 5 minutes.
How long is the grilling time?
The pork takes approximately 15 to 20 minutes to grill.
What is the carbohydrate content?
There are 17g of carbohydrates per serving.
How many garlic cloves are used?
The recipe uses 6 large chopped garlic cloves.
What kind of vinegar is used for the marmalade?
The recipe specifies 3 to 4 tablespoons of red wine vinegar.
How long should the pork rest after cooking?
The pork should rest for 5 minutes before being sliced.
What kind of mustard is in the marinade?
Two teaspoons of Dijon mustard are included in the marinade.
How much lime juice is required?
The recipe requires 1/3 cup of freshly squeezed lime juice.
How much soy sauce is needed?
Two tablespoons of soy sauce are used for the marinade.
What is the first step in making the marmalade?
Heat a large heavy skillet and cook chopped onions until they are soft and translucent.
How much honey is added to the marmalade?
The recipe includes 2 tablespoons of honey.
Where should the grill rack be positioned?
The rack should be positioned 5 to 6 inches over glowing coals.
How much ginger is required?
Two tablespoons of grated fresh gingerroot are needed.
How much water is added to the marmalade mixture?
One-fourth cup of water is added to help thicken the marmalade.
Is cayenne pepper included in the marinade?
Yes, cayenne pepper is added to the marinade to taste.
What is the texture of the finished marinade?
The marinade should be blended until it is completely smooth.
Should the pork be at room temperature before grilling?
Yes, allow the pork to rest at room temperature for 30 minutes before grilling.
How many ingredients are in the recipe?
There are 14 main ingredients used in this recipe.
How is the pork sliced for serving?
The grilled pork tenderloin should be sliced into medallions.