Author Notes
When the tenderloin has come off the fire and is resting, take this time to grill up some lemon and lime halves. Serve on the platter with the sliced pork. The fresh juice will help brighten up the flavor. This recipe was written by the Healthline Editorial Team: http://www.healthline.com/health-recipes/margarita-pork-tenderloin —Healthline
Ingredients
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1 1/2 pounds
pork tenderloin
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1/2 cup
bottled red wine vinaigrette
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1/4 cup
fresh lime juice (about 1 lime)
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1/4 cup
tequila
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2 tablespoons
olive oil
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1/2 teaspoon
kosher salt
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1/2 teaspoon
freshly cracked black pepper
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3
limes, halved
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3
lemons, halved
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1 tablespoon
olive oil
Directions
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Remove silver skin, leaving a thin layer of fat covering the tenderloin. Whisk together first 3 ingredients. Add pork, turning to coat. Refrigerate up to 4 hours, turning occasionally.
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Prepare grill for medium-high direct heat. Remove pork from marinade, discarding marinade. Let pork stand at room temperature 30 minutes. Pat dry with paper towels. Brush pork with olive oil and sprinkle with salt and pepper.
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Grill covered, 8 to 10 minutes per side or until thermometer inserted into thickest portion registers 155°F. Remove and let stand 10 minutes before slicing.
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