Margarita Pork Tenderloin

Margarita Pork Tenderloin

Published March 13, 2013 | Written by

Published by: Healthline Exclusive

Servings: 6
Total Time: 300 min

Prep Time: 10 min | Cook Time: 10 min


When the tenderloin has come off the fire and is resting, take this time to grill up some lemon and lime halves. Serve on the platter with the sliced pork. The fresh juice will help brighten up the flavor.

Nutrition Facts
Serving size: 4 oz. of pork
Calories per serving: 230
% Daily Value*
Total Fat 9.3g 14%
Saturated Fat 2.4g 12%
Sodium 257mg 11%
Total Carbohydrate 0.4g 0%
Protein 33.4g 46%
Percent Daily Values are based on a 2,000 calorie diet.


  • 1 1/2 lb. pork tenderloin
  • 1/2 cup bottled red wine vinaigrette
  • 1/4 cup (about 1 lime) fresh lime juice
  • 1/4 cup tequila
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 3 limes, halved
  • 3 lemons, halved
  • 1 tablespoon olive oil

Step by Step:

  1. Remove silver skin, leaving a thin layer of fat covering the tenderloin. Whisk together first 3 ingredients. Add pork, turning to coat. Refrigerate up to 4 hours, turning occasionally.
  2. Prepare grill for medium-high direct heat. Remove pork from marinade, discarding marinade. Let pork stand at room temperature 30 minutes. Pat dry with paper towels. Brush pork with olive oil and sprinkle with salt and pepper.
  3. Grill covered, 8 to 10 minutes per side or until thermometer inserted into thickest portion registers 155°F. Remove and let stand 10 minutes before slicing.