Recipe by: Dave Nash
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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 ...
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.
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 ...
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...
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...
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 bac...
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 z...
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 tim...
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 ore...
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 the...