Lean and tender, pork tenderloins are perfect for the grill. This zesty marinade makes tenderloins even more tender than they already are.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place lime juice, olive oil, garlic, salt, and oregano in a large resealable plastic bag. Shake sealed bag until ingredients are well mixed. Taste the marinade for tartness. If too tart, add a little more oil. Not enough zing, add more lime. The garlic and salt flavors should also be up front, yet not overpowering. Place tenderloins in the bag, seal, and turn to coat. Marinate in the refrigerator for 2 to 5 hours.

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  • Preheat grill for medium heat.

  • Lightly oil the grill grate, and discard marinade. Grill tenderloins for 20 to 30 minutes, turning once, or to desired doneness.

Note

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

404 calories; 31.1 g total fat; 65 mg cholesterol; 829 mg sodium. 9.1 g carbohydrates; 24.3 g protein; Full Nutrition

Reviews (350)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2004
I also halved the recipe et it marinate overnight cooked it in a 350 degree oven for about 45 mins. It was perfect -- so moist and tender. Plus the leftovers make great Greek pita sandwiches with lettuce tomatoes olives feta red onion pepperocini and greek dressing. Yum! Read More
(132)

Most helpful critical review

Rating: 3 stars
03/08/2012
I just wasn't crazy about it. It was just too much oregano. The meat was moist and the lime flavor was fine but the oregano was so overpowering. I won't be making this recipe again. Read More
(5)
459 Ratings
  • 5 star values: 321
  • 4 star values: 100
  • 3 star values: 25
  • 2 star values: 8
  • 1 star values: 5
Rating: 5 stars
01/25/2004
I also halved the recipe et it marinate overnight cooked it in a 350 degree oven for about 45 mins. It was perfect -- so moist and tender. Plus the leftovers make great Greek pita sandwiches with lettuce tomatoes olives feta red onion pepperocini and greek dressing. Yum! Read More
(132)
Rating: 5 stars
01/25/2004
I also halved the recipe et it marinate overnight cooked it in a 350 degree oven for about 45 mins. It was perfect -- so moist and tender. Plus the leftovers make great Greek pita sandwiches with lettuce tomatoes olives feta red onion pepperocini and greek dressing. Yum! Read More
(132)
Rating: 5 stars
12/09/2007
This is an extraordinary dish! I followed the recipe as directed and it turned out great! The taste of the lime on the pork is absolutely remarkable. I added extra marinade on top of the pork tenderloin before inserting it in the oven at 400 degrees Farenheit for 30 minutes and it turned out to perfection. (Since it's winter and quite cold here in Ottawa Canada I couldn't use my bbq so I used the oven instead). I served this great dish with Asiago toasted cheese puffs (see recipe on allrecipes.com) along with risotto with artichokes! What a great combination! Read More
(95)
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Rating: 5 stars
07/27/2003
Bar none this is one of the tastiest ways to prepare pork tenderloin I have ever tried. I accidentally forgot to add the oregano and it was STILL just great. Next time of course I will try to remember the oregano! Per some of the other reviews I halved all the marinade ingredients and had plenty for 2 tenderloins. I used fresh lemon juice to make it "authentic" Greek rather than lime juice minced about 1/3 of the garlic for the marinade & made slits in the tenderloins & inserted the garlic slices. We cooked it on our gas grill over indirect heat for exactly 25 minutes (to 160 degrees) and it was superb! Thanks Dave for this keeper of a recipe. Read More
(75)
Rating: 4 stars
04/15/2011
Excellent marinade for pork tenderloin - however I cut the amount of marinade in half and it was plenty for 2 pound of pork. I used lemon juice instead of lime about 1/2 cup and cut the salt back to 1/2 tsp. I used only 2 Tbsp. of oregano. I added 1/4 cup of low sodium soy sauce. I cut the pork into kabobs put everything into a ziploc bag and let it marinate all day. It grilled up perfectly and tasted great! Read More
(46)
Rating: 5 stars
01/08/2007
The thing I love most about this recipe is how well it freezes. It's great for bulk cooking. When the pork chops I like go on sale I buy a bunch for this recipe. I line up enough gallon-size zipper bags to put 4 or 5 chops in each bag then I make a half-recipe of the marinade in each bag and add the chops. I lay them flat in the fridge to marinate until the next day then I transfer them to the freezer. They make a nice quick meal just thaw and grill/broil. Truth be told I modify the recipe a bit. I use lemon juice instead of lime and use 3 generous Tbsp each of basil and oregano. I also use more garlic and mince it. Love it! Read More
(45)
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Rating: 4 stars
08/29/2002
Very tasty. I'm allergic to pork so I used boneless skinless chicken breasts. Marinated them for about 5 hours starting from semi-frozen state. I think I'll marinate a little longer next time to bring out the lime. Will make again. Read More
(33)
Rating: 4 stars
03/10/2003
Good recipe with a few modifications. Makes way too much marinade - cut it in half and there is still more than enough for two whole tenderloins. I used lemon juice and reduced the amount of oregano. Also added fresh ground pepper to the marinade. Roasted uncovered in a 350 degree oven for about 40 minutes. Use an oven thermometer to get it perfect. If it's overcooked it dries right out. Read More
(32)
Rating: 5 stars
06/21/2003
I was never too sure about this recipe until I tasted it....Outstanding! I cut the marinade in half as previous reviewers sugessted. Other suggestions: - pour some olive oil on a paper towel to grease your grill grates. Grease just prior to putting meat on (use enough towels so you don't burn yourself!). - use gallon ziploc freezer bags to marinate meat in. Turn over every hour or so. - put a meat thermometer in center of one of the tenderloins after turning...should just reach 170 degrees when done. - use fresh limes! (6 to 8 to get 7 ounces). Read More
(30)
Rating: 5 stars
12/10/2005
This came out DELICIOUS! I used minced garlic for the sliced and bottled key lime juice instead of the fresh as I didn't have any. My only reservation was the large quantity of grilled (and therefore slightly crunchy) oregano bits on the meat when we ate it. I think next time I would try to rinse them off with the marinade or use ground instead of chopped. (The recipe doesn't specify which to use.) To those who used lemon juice instead of lime and thought it was too tart OF COURSE IT WAS! If you don't make a recipe right don't give it a bad review! Read More
(29)
Rating: 3 stars
03/08/2012
I just wasn't crazy about it. It was just too much oregano. The meat was moist and the lime flavor was fine but the oregano was so overpowering. I won't be making this recipe again. Read More
(5)