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Indonesian Pork Tenderloin Recipe

Indonesian Pork Tenderloin Recipe

From Houston, Texas, Margaret Haugh Heilman shares her favorite recipe for tangy grilled pork tenderloin. Marinated in soy sauce, lime juice, red pepper and ginger, the meat takes on plenty of flavor-and is special enough for company.
TOTAL TIME: Prep: 5 min. + marinating Grill: 15 min. YIELD:4 servings


  • 3 tablespoons lime juice
  • 3 tablespoons reduced-sodium soy sauce
  • 3 tablespoon stir-fry sauce
  • 4-1/2 teaspoons grated fresh gingerroot
  • 1 teaspoon crushed red pepper flakes
  • 3 garlic cloves, minced
  • 1 pork tenderloin (1 pound)


  • 1. In a bowl, combine the first six ingredients. Place the pork in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate for 2 hours, turning occasionally. Cover and refrigerate remaining marinade for basting.
  • 2. Drain and discard marinade. Grill pork, covered, over hot heat for 15-20 minutes or until a meat thermometer reads 160° and juices run clear, basting occasionally with reserved marinade. Yield: 4 servings.

Nutritional Facts

One serving equals 178 calories, 6 g fat (2 g saturated fat), 68 mg cholesterol, 486 mg sodium, 3 g carbohydrate, 0.55 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat.

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.