Ginger-Lime Vinaigrette Marinade:
½ cup lime juice
½ cup olive oil
3 tablespoons grated fresh ginger
3 tablespoons finely chopped onion
2 garlic cloves, minced
2 tablespoons honey
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
2 (1- to 1½-pound) pork tenderloins
- To prepare the marinade, whisk together all ingredients.
- Place pork in zip-top plastic bag; add about half the marinade (reserve remaining marinade to serve with asparagus or pork). Seal bag and refrigerate 30 minutes to 24 hours.
- Prepare the grill.
- Remove pork from bag; discard bag and marinade. Grill pork 15 to 25 minutes, turning occasionally, until a meat thermometer registers 155F (slightly pink). Remove from heat and let stand about 5 minutes before slicing.
Serves 4, plus leftovers.