Grilled Garlic and Lime Pork Tenderloin with Onion Marmalade

Use your leftover grilled pork tenderloin to make delicious sandwiches.

Grilled Garlic and Lime Pork Tenderloin with Onion Marmalade

Photo by Robert P.

  • Prep Time


  • Total Time


  • Servings



  • Onion marmalade (makes 2 cups)

  • 4

    cups onions red or yellow, finely chopped

  • 1

    x salt and black pepper to taste

  • 3

    tablespoons olive oil

  • 2

    tablespoons honey or sugar

  • 3-4

    tablespoons red wine vinegar

  • ¼

    cup water

  • Marinade

  • 6

    cloves garlic large, chopped

  • 2

    tablespoons soy sauce

  • 2

    tablespoons ginger root fresh, grated

  • 2

    teaspoons dijon mustard

  • cup lime juice fresh

  • ½

    cup olive oil

  • 1

    x cayenne pepper to taste

  • 1

    x salt and black pepper to taste

  • 5

    pounds pork tenderloin four about (¾ lb each) trimmed


Onion Marmalade: In a pan, cook onions in oil with salt and pepper to taste over medium heat. Stir until onions become soft. Add honey or sugar, and cook, stirring for 1 minute. Add vinegar and simmer, stirring until all the liquid is evaporated or reduced. Add water and simmer until mixture is slightly thickened and onions are very tender (approximately 10 minutes). Season marmalade with salt and pepper. Marmalade may be made up to 2 days ahead of time and chilled. Reheat prior to serving. Pork Tenderloin: In a blender or food processor, blend the marinade ingredients together with salt and pepper to taste. Marinate with pork tenderloins for up to 2 days in a sealed container and place in refrigerator. When ready to cook, let pork stand at room temperature for 30 minutes. Place on grill or barbecue and turn every five minutes until cooked (about 15 to 20 minutes). Transfer meat to cutting board and let stand 5 minutes before slicing.


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