5 Ingredients or Fewer
Basil-Ginger Marinated Pork Tenderloin
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Wakefieldhouse April 1, 2022
This was amazing! I used orange zest in place of the lime (it’s what I had on hand) and it was delicious. I also made a sauce for pasta with the marinade: added a bit more oil, diced onion, red pepper, mushrooms, and garlic, then threw in some capers and kalamata olives right before tossing in the cooked spaghetti. Sliced the pork and served it on top. This one is a keeper!
Joanna M. June 26, 2019
We made this a few nights ago and its was delicious! It had the perfect hint of lime and basil. Thanks so much for sharing!
girlwithaknife January 18, 2017
The flavor was understated at best - maybe I needed more basil and ginger? I added some fish sauce which helped. Maybe I'll marinade it overnight next time...
QueenSashy January 19, 2017
Hi girlwithaknife, you are right in your assessment, it is not supposed be a strong flavor. But adding more basil and ginger will certainly give it an extra punch.
inpatskitchen September 21, 2015
Congrats on the Wildcard win QS! I have everything to make this in the next few days. Thanks for sharing the recipe!
dymnyno September 21, 2015
Sounds delicious. Is keeping it in your back pocket a Food52 method of tenderizing? Or, did you mean that it's a recipe to keep in your back pocket???
QueenSashy September 21, 2015
ha ha ha... I cannot speak for the Editors, but since you will be starting with already tender piece of meat, the marinade is really there to infuse it with the lemony flavors…
JanetFL May 2, 2013
Thank you for this delicious-sounding recipe. We eat a lot of pork tenderloin and I'm always looking for something new.
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