Lime-marinated Pork with Salsa

Salsa and soy sauce? I know, I know, it sounds crazy. But trust me on this one.  The marinade is simple, but the resulting flavors are big.

Most tenderloin recipes will call for you to remove the silverskin.  However, it's quite difficult - and I've found it isn't really necessary.  Once the pork is cooked, it's indistinguishable from the rest of the tasty pig.

Lime-marinated Pork with Salsa

serves 4

Marinate 1-2 days:

1 or 2 pork tenderloins

1/3 c. lime juice

1/4 c. soy sauce

1 tsp. oregano

1/2 tsp. thyme

Broil tenderloins for about 20 minutes, flipping them over with tongs half way through.

Serve topped with the tomato-based salsa of your choice.  (Salsa fresca is delicious, but so is the jarred stuff.)  Cous cous makes a great starch accompaniment.

Recommended products: 

• Kikoman's less sodium soy sauce
• Tostitos chunky salsa, medium spicy

When I talk about pork tenderloins, I'm referring to the small, forearm sized packages found in the meat section of the grocery.  These typically include two tenderloins per package and look something like this:

You're not after a WHOLE pork loin - these are considerably larger (around the size of your calf).  And under no circumstances should you purchase any of Hormel's per-marinated pork tenderloins.  These taste terrible, have a mealy texture, and are probably loaded with sodium and preservatives.