Lime and Garlic Pork Tenderloin

We have been trying to eat leaner meats as a family.  One of my favorite cuts of meat is the pork tenderloin and it just happens to be very lean.  It also accepts marinades very well and is easy to cook.  All of this leads me to one of my favorite dishes ever - lime and garlic pork tenderloin.  My gourmet momma has been making this for years.  I have made one swap to make this processed free and trust me, it's full of amazing flavor.  It's also a great dish for company too.

2 pork tenderloins (sometimes they come together in a package that looks like one, but it's two)

the zest of two limes

the juice of 3-4 limes

2 Tbsp. minced garlic

2 Tbsp. olive oil

salt and pepper

Put the zest, juice, garlic oil, and salt and pepper in a zip-top bag.  Poke the tenderloin with a fork a few times and add it to the bag.  Force out the air as you close it to the marinade stays close to the meat.  Let it sit for 1 to 3 hours, but no longer.  You can then cook this slowly on an outdoor grill to medium, basting with the marinade to keep it from drying out.  Throw out the excess marinade because of the raw meat juices.  Or, you can do what I usually do and start this on the grill pan by cooking it for a few minutes on all four sides until it gets some nice grill marks.  Use coconut oil on the pan to keep it from sticking.

Then, finish it off in the oven at 350 degrees for about 15 to 20 minutes.  If your grill pan is oven safe, just take it from the stove top right into the oven.  If not, transfer the meat to a cookie sheet and finish the cooking.  I usually pour more of the marinade over the top just before it goes into the oven.  Take it out and let it rest for about 5 minutes before cutting it.  I like to slice it into little medallions about 3/4 inches thick - it looks really fancy!  This will be so moist and tender with tons of flavor.  I promise you won't be disappointed when you try this.