1 whole pork tenderloin, about 1 pound
1 lime, zest finely grated
½ cup freshly squeezed lime juice
¼ cup honey
1½ teaspoons coarse sea salt
2 cloves garlic, finely chopped
Vegetable oil for grill or skillet
Trim the pork tenderloin of any excess fat and silver skin.
Place the lime zest, lime juice, honey, salt and garlic in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon zipper-top bag. Add the pork tenderloin to the bag and seal, removing as much air as possible. Marinate in the refrigerator 4 to 24 hours, turning a few times. Cover and refrigerate remaining marinade.
Remove the tenderloin from refrigerator and allow the pork to sit at room temperature while preparing the grill or preheating the oven (see indoor preparation below). Remove the reserved marinade from the refrigerator to return to room temperature.
Grill directions: Heat the grill to medium. Brush the grill with vegetable oil. Remove tenderloin from bag and place in the center of grate. Discard bag with marinade. Cover and cook 15-20 minutes, turning every 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees. Remove the tenderloin from grill and place on a large piece of heavy-duty aluminum foil, folded at the edges to create a trough. Pour reserved marinade over cooked pork. Wrap tightly and cool 10 minutes. Slice and serve.
Indoor preparation: Heat oven to 375 degrees. Heat 1 tablespoon of vegetable oil in a skillet over medium-high. Remove the tenderloin from the bag, discard the marinade and brown the pork about 2 to 3 minutes on each side.
Transfer the tenderloin to a glass baking dish sprayed with nonstick cooking oil and roast for 12-15 minutes or until meat registers 140 degrees on an instant-read thermometer. Remove from oven. Add reserved marinade; cover the dish tightly with foil and cool 10 minutes. Slice and serve.
Nutrition values per serving: 210 calories, 5 g fat (2 g saturated), 10 g carbohydrates, 0 fiber, 30 g protein, 83 mg cholesterol, 426 mg sodium.