Feb 28
Ingredients:
| 1/4 | cup tamari |
| 1/4 | cup honey |
| 2 | tsp grated lime rind |
| 1 | small onion, diced |
| 2 | tbsp minced ginger |
| 2 | cloves garlic minced |
| 1/2 | tsp pepper |
| 3 | tbsp lime juice |
| 1 | tbsp olive oil or coconut oil |
| 2 | pork tenderloins (about 12 oz each) |
Preparation:
- Whisk together tamari, honey, lime rind, lime juice, onion, ginger, garlic and pepper.
- Add pork tenderloins, turning to coat.
- Cover and marinate in fridge for at least 1 hour (I’ve done this for up to 8 hours)
- Pre-heat oven 400 degrees
- Drain pork, but reserve the marinade.
- Heat oil in fry pan over medium heat.
- Brown the pork.
- Pour in marinade and bring to boil.
- Transfer all to roasting pan. Roast until juices run clear (about 15-20 min)
- Put pork on cutting board and tent will foil for 5 min.
- Slice and serve. Drizzle with some leftover sauce from the roast pan if there is still some remaining.
Great with roasted veggies!
(Original recipe modified from CanadianLiving.com – Sep ’07)