Margarita Pork Tenderloin

May 26, 2015
1 Ratings
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  • Serves 6
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: —Healthline

What You'll Need
  • 1 1/2 pounds pork tenderloin
  • 1/2 cup bottled red wine vinaigrette
  • 1/4 cup fresh lime juice (about 1 lime)
  • 1/4 cup tequila
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 3 limes, halved
  • 3 lemons, halved
  • 1 tablespoon olive oil
  1. 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.
  2. 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.
  3. 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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  • Jennifer Castello
    Jennifer Castello
  • jbbaby

2 Reviews

Jennifer C. June 17, 2023
Delicious and easy! I cooked it in a cast-iron skillet on the stove instead of out on the grill, got it good and seared, it was amazing. Served it with some sautéed peppers and onions, the kids made fajitas. This will go into heavy rotation!.
jbbaby December 22, 2019
Can this recipe be used in the oven?