Kate's Cuisine

Jun 01 2014

Lemon Lime Pork

Lemon Lime Pork

Lemon, lime, and pork tenderloin go so well together, I thought I’d mix ‘em all up, throw the pork on the grill, and see what happens. Turns out, it was something pretty good.

1 pork tenderloin $5.89
Juice of two lemons $0.70
Juice of two limes $1.00
2 tablespoons honey $0.20
1 tablespoon olive oil $0.03
1 tablespoon Dijon mustard $0.12
2 tablespoons fresh dill $0.06
Salt $0.01
Pepper $0.01
Lemon and lime wedges, for garnish, if desired $2.00

Total cost $10.02
Cost per serving $2.50

1.) Combine the lemon juice, lime juice, honey, olive oil, Dijon, dill, and a touch of salt and pepper in a shallow casserole dish. Rinse the pork and pat it dry. Place the pork in the casserole dish, turn to cover in the marinade, and refrigerate for about two hours, turning occasionally to ensure the pork is covered entirely.

2.) Preheat an outdoor or indoor grill to medium-high heat. Remove pork from marinade, wiping off any excess, and place on hot grill. Cover and cook for 7 minutes before turning and finish cooking on the other side, about another 7 minutes. Make sure the grill cover is closed to keep in as much of the heat as possible. Pork is done when you can poke it and it feels firm but still has a bit of give.

3.) Remove pork from grill, turning heat source off, cover, and let rest for about 10 minutes before slicing into 1″ thick slices.

4.) Serve and enjoy!

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