Pork marinated with ginger and lime

Pork fillet marinated with ginger, lime and sugar-free tamari sauce, grilled over high heat. Reduced sauce to accompany.

Ingredients

pork tenderloin

grated fresh ginger

lime juice

tamari (gluten-free)

sesame oil

red pepper (optional)

Instructions

1. Prepare the marinade: grate the fresh ginger, squeeze the lime juice and mix with the tamari and sesame oil in a shallow dish.
2. Place the pork tenderloin in the marinade, cover and leave to marinate in the refrigerator for at least 30 minutes, ideally 1–2 hours for more flavor.
3. Preheat a heavy skillet over high heat. Drain the fillet and quickly sear all sides for 2–3 minutes to obtain a nice color.
4. Reduce the heat to medium-low and continue cooking for 10–12 minutes, turning regularly, or until it reaches 63–65°C on the core (thermometer).
5. Remove the fillet, let rest for 5–8 minutes under aluminum foil. Meanwhile, collect the marinade, bring it to the boil in a small saucepan and reduce for a few minutes to obtain a glossy sauce (always cook the used marinade).
6. Slice the fillet into thin slices, top with reduced sauce and serve with a lime wedge and sautéed vegetables.

Variants

• Replace the pork with poultry fillets for a leaner version.

Tips

• Don't throw away the marinade: reduce it to a sauce to intensify the flavor.

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