How to marinate pork tenderloin

marinated pork tenderloin


  • 2 large pork fillets (approx. 700 g each)
  • 3-4 tablespoons of oil
  • salt
  • freshly ground black pepper
  • 2 organic limes
  • 1 piece (s) (approx. 1 cm) of ginger root
  • 1–2 red chili peppers (depending on taste)
  • 150 ml teriyaki sauce
  • sugar
  • 4 tbsp olive oil
  • 1 bunch (approx. 225 g) spring onions
  • Chili peppers for garnish


Wash the meat and pat dry well. Heat the oil in a large pan, fry the meat vigorously on all sides, season with salt and pepper. Place on a baking sheet and bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer) for 12–15 minutes
In the meantime, wash the limes thoroughly and rub dry for the marinade. Rub the peel finely. Halve the limes and squeeze out the juice. Peel the ginger and grate finely. Clean and wash the chilli and cut into fine rings. Mix the teriyaki sauce, lime zest, juice, ginger and chilli together. Season to taste with salt, pepper and sugar. Withhold olive oil
Take the meat out of the oven and let it rest for about 20 minutes. Clean and wash the spring onions and cut into fine rings. Cut the meat into thin slices and mix with the marinade in a large bowl. Arrange on plates, sprinkle with spring onions and garnish with chilli pepper. Baguette tastes good with it
Waiting time approx. 20 minutes

Nutritional info

1 person approx:
  • 240 kcal
  • 1000 kJ
  • 31 g protein
  • 10 g fat
  • 6 g of carbohydrates

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Photo: Wolf, Nadine