Garlic Lime Pork Tenderloin
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
8 servings
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Calories
574 kcal
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Course
Main Course
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Cuisine
American
Garlic Lime Pork Tenderloin
Description
This recipe calls for marinating two 2-pound pork tenderloins in a garlic-heavy lime marinade with oregano and maple syrup, imparting vibrant, sweet-tart, and herbal flavors deep into the meat. The pork is pricked with a fork to help the marinade penetrate more effectively.
After at least one hour or preferably overnight marinating, the pork is roasted uncovered at 400°F. Roasting concentrates the marinade flavors and browns the surface, while the meat remains juicy beneath. The marinade’s lime and garlic notes shine with balanced sweetness from the maple syrup.
The leftover marinade is thickened with brown sugar and cornstarch to create a glaze that can be brushed onto the tenderloins during or after roasting, enhancing the pork's texture and adding a glossy finish. This pork is ideal as a main dish served with vegetables or grains that can complement its bright, savory, and slightly sweet flavor profile.
Note that preparation time excludes marinating duration, which is important for flavor development.
Ingredients
- 4 lbs pork tenderloin I used 2 pork tenderloins, 2 lbs each
Marinade:
- 8 cloves garlic minced
- lime zest of 2
- lime juice juice of 2 limes
- 1 tablespoon oregano dried
- 1/3 cup maple syrup
- 1/3 cup olive oil
- salt to taste
- black pepper to taste
Glaze:
- Leftover marinade
- 1/4 cup brown sugar
- 1 tablespoon corn starch
Instructions
- Pinch the pork loin all over with a fork and add it to a deep baking dish, not a very large one, you want it tightly together so the marinade gets all over it. You can also add the meat to a large ziplock back.
- In a medium bowl, combine all the marinade ingredients and combine thoroughly.
- Pour the marinade over the pork, cover with plastic wrap and marinate in the fridge for at least 1 hour or better overnight.
- During the marinating time, make sure your flip the pork tenderloins onto the other side to ensure it marinates evenly.
- Preheat the oven to 400F degrees.
- Adjust the oven rack to the middle of the oven.
- Once ready to roast, if you marinated the pork in the baking dish, just pop it into the oven.
- If you marinated the pork in a Ziplock bag, add the marinade to a baking dish, add the pork, and bake.
- The marinade in the baking dish should not cover the top of the pork, it should come to ½ or ⅔ of the pork.
- Roast, uncovered, for 30-35 minutes or until a meat thermometer inserted in the thickest part of the pork reads 145F.
- Once done, remove from oven, cover with foil and let it stand for 10 minutes before slicing. Please don't skip this step, if you slice it right away all the juice will come out.
Glaze:
- If you want to make the glaze, add the marinade in which the pork was cooked to a medium pot over medium heat. Whisk in brown sugar and cornstarch and whisk until fully combined, with no lumps.
- Simmer for 7-10 mins, until the mixture thickens, stirring occasionally.
- Add the glaze to a small pitcher and drizzle it over the sliced pork before serving.
- Enjoy!
Notes
- Preparation time does NOT include marinating duration, which should be at least 1 hour and preferably overnight for best flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 574 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 574kcal | 29% |
| Carbohydrates | 28g | 9% |
| Protein | 64g | 128% |
| Fat | 21g | 32% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 202mg | 67% |
| Sodium | 168mg | 7% |
| Potassium | 1296mg | 28% |
| Fiber | 0g | 0% |
| Sugar | 25g | 50% |
| Vitamin A | 10IU | 0% |
| Calcium | 62mg | 6% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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