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Grilled Chinese Pork Tenderloin

Marinated in soy sauce, lime juice, red pepper and ginger, the pork takes on plenty of flavor—and is special enough for company. —Margaret Haugh Heilman, Houston, Texas
  • Total Time
    Prep: 5 min. + marinating Grill: 15 min.
  • Makes
    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)


  • 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.
  • Drain and discard marinade. Grill pork, covered, over hot heat for 15-20 minutes or until a thermometer reads 160° and juices run clear, basting occasionally with reserved marinade.
Nutrition Facts
3 ounces cooked pork: 155 calories, 4g fat (1g saturated fat), 64mg cholesterol, 662mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 24g protein. Diabetic Exchanges: 3 lean meat.

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  • sgronholz
    Jun 8, 2020

    What a delicious way to enjoy pork! I made the recipe as written and the only thing I would do differently next time is to reserve a little of the basting sauce to use as a dipping sauce. This was so good and I can't wait to make it again!

  • annrms
    Jul 27, 2016

    Awesome! The marinade flavors the meat to perfection with no need to baste further! Served the reserved marinade as a sauce! I did not use the stir-fry sauce because I did not want the added sugar and other additives. It still came out delicious! Will definitely make this again.

  • MarineMom_texas
    Jul 15, 2016

    Hubby prepared this delicious pork tenderloin for our dinner tonight and let me tell you, this recipe is a winner. Absolutely fabulous flavor. We follow the recipe exactly and it was so tender and delicious. This is a keeper.Volunteer Field Editor

  • rkreider
    Jun 16, 2009

    No comment left