Honey-Lime Pork Tenderloin

Honey-Lime Pork Tenderloin
  • 4 servings
  • 0:10 Preparation
  • 0:20 Cooking
  • 2:40 Total Time


Add all
  • 2 Tbsp.
    (30 mL)


  • 1

    lime, juice and zest

  • 2 Tbsp.
    (30 mL)

    canola oil

  • 2 Tbsp.
    (30 mL)

    chopped fresh mint

  • 1/4 tsp.
    (1 mL)

    sambal oelek (indonesian chilli paste) or crushed chilli pepper

  • 2x10 oz
    (2x300 g)

    pork tenderloins

  • Salt and freshly ground pepper


In a bag with a water-tight seal, combine honey with lime juice and zest, mint and sambal oelek. Add tenderloins, seal the bag closed, and shake to coat meat all over with marinade. Refrigerate for 2 hours.

Drain tenderloins and broil with the oven door ajar or cook in a grill pan over medium-high heat for 15 - 20 minutes. Turn once halfway through cooking and salt when almost done. Cover loosely with foil and let stand 10 minutes before slicing.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007