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
1 1/2 pounds
bottled red wine vinaigrette
fresh lime juice (about 1 lime)
freshly cracked black pepper
In This Recipe
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.
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.
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.