Recipe: Grilled Chili-lime Pork Tenderloin

Marinated pork tenderloin soaks up the flavours of its seasoning for a spicy finish

Credit: Flickr/rofi


Marinating the pork tenderloin keeps it moist and juicy

This Asian-inspired pork tenderloin pairs perfectly with hearty soba noodles

Chili paste and garlic add a gentle heat to the meaty pork tenderloin, making it the perfect cold weather comfort food dish.


  • 2-1/2 – 3 lbs. pork tenderloins

  • 2 garlic cloves, minced

  • 6 Tbsp. chili paste

  • 1/4 cup toasted sesame oil

  • 1/4 cup rice vinegar

  • 1/4 cup soy sauce

  • 1 Tbsp. lime zest

  • 2 Tbsp. fresh lime juice

  • 1 Tbsp. liquid honey

  • 1 cup grapeseed oil

  • 1 lb. soba noodles
 (cooked al dente)

  • 1/3 cup toasted sesame seeds

  • Lime wedges (garnish)

  • 1/2 bunch fresh cilantro leaves


  1. Trim pork of any visible fat and place in a large zip-lock bag.
  2. Mix together the garlic, chili paste, sesame oil, vinegar, soy sauce, lime zest, lime juice and honey.
  3. Whisk well, then slowly pour in the oil, whisking until emulsified.
  4. Pour half of this dressing into the zip-lock bag, reserving the other half.
  5. Seal bag shut and let pork marinate for about 30 minutes.
  6. Heat a grill pan, frying pan or barbecue to high.
  7. Remove pork from the bag and sear on all sides.
  8. Continue to cook for 10 to 15 minutes, until desired doneness.
  9. Let pork rest for 10 minutes before slicing on the diagonal.
  10. Toss the cooked noodles in the reserved dressing and serve with the pork.
  11. Garnish with sesame seeds, lime wedges and cilantro.

Serves 6 to 8.

Originally published in TV Week. For daily updates, subscribe to the free TV Week e-newsletter, or purchase a subscription to the weekly magazine.