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Ingredients
- 2 T fresh lime juice
- 1/3 c each rice wine vinegar and soy sauce
- 4 chopped garlic cloves
- 2 T canola oil
- 1 1/4 # pork tenderloin
Preparation
Step 1
Combine all ingredients but tenderloin in ziplock bag. Add tenderloin and seal; refrigerate at least 4 hours and up to overnight. Pat dry, then roast on a rimmed baking sheet in a 475 degree oven, about 20 minutes. Let rest 10 minutes, then slice pork against grain.