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Seared Ginger Lime Pork Tenderloin

Seared Ginger Lime Pork Tenderloin Today was another night of our cooking club. The theme for tonight was lime. I baked some lime butter cookies as a bonus. The main dish I made was a seared ginger lime pork tenderloin. I created this recipe just for tonight. It turned out great so I have decided to share it with you.

Photo set on my Flickr

Seared Ginger Lime Pork Tenderloin


4 pork tenderloin, about 3/4 pound each
1 tablespoon unsalted butter
(null) cilantro leaves, for garnish
kosher salt
freshly ground black pepper
Ginger Lime Marinade
1/2 cup extra-virgin olive oil
2 tablespoons soy sauce
1/3 cup lime juice
2 tablespoons ginger, finely chopped
2 tablespoons Dijon-style mustard
3 tablespoons honey
1 tablespoon juniper berries
1 tablespoon thyme leaves
2 tablespoons mint leaves, chiffonade
1 tablespoon whole black pepper corn
2 tablespoons red wine vinegar
Pineapple Lime Sauce
1 small Vidala onion, sliced
2/3 cup lime juice
1/2 tablespoons red wine vinegar
10 ounces canned pineapple chunks with juice
1 mango, diced
1 tablespoon demi-glace, optional
5 tablespoons sugar
cayenne pepper


  1. In a small mixing bowl, combine all the ingredients for the marinade and mix thoroughly.

  2. Place the pork into a gallon zip lock bag. Pour in the marinade into the bag. Squeeze out as much air as you can from the bag and seal it. Move the pieces of pork as flat as you can and place it in the refrigerator. Allow the pork to marinade overnight or up to two days. Flip the bag every few hours so the the marination process is even.

  3. Take the bag out half an hour before cooking. Remove the pork from the marinade and lay them out flat on a large plate. Season both sides of the pork with kosher salt and fresh ground pepper.

  4. In a Dutch oven, heat the butter in medium high heat until melted. Place the pork into the Dutch oven. Make sure the pieces are flat on the bottom. Do this in batches if you have to. Cover the Dutch oven. Cook each side the pork for 2-3 minutes or until golden brown, not gray! Remove the pork and place them in a plate. Cover plate loosely with aluminum foil.

  5. With the drippings still in the Dutch oven, add the onions and 2/3 cups lime juice. Cook over a medium high heat. With a wooden spoon scrape up the fond from the pork. Allow the onions to cook until semi-transparent, about 2-3 minutes. Add a couple dashes of cayenne pepper. Add the rest of the ingredients for the sauce. Bring the sauce up to a boil then reduce to a simmer. Let the sauce reduce until it thickens a little. Add sugar if needed. If the sauce is too thick add water 1/4 cup at a time until you reach the desired consistency. Adding too much water at one time will cool down the sauce too much.

  6. Pour any drippings from the pork into the sauce. Place the pork on a warm serving platter. Ladle the sauce over the pork and garnish with the cilantro. Serve immediately.


Allow time to marinade the pork over night.
Servings: 4
Source: Wil Chow



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