Ginger Soy Marinated Pork Tenderloin

Unwrap the pork tenderloin and pat dry. Remove any excess fat and silver skin. Place in a zip-top bag, and place bag in a shallow dish.

To make the marinade, combine the olive oil, soy sauce, lime zest, lime juice, honey, scallion, ginger and red pepper flakes in a small bowl and stir well with a whisk.

Pour over pork tenderloin and seal bag. Massage the tenderloin around in the bag to coat it with the marinade. Place tenderloin in the refrigerator to marinate for up to 1 hour or overnight.

When you are ready to cook the tenderloin, remove it from the refrigerator and let it stand at room temperature for 30 minutes to take the chill off.

Preheat oven to 425 degrees F.

Preheat a grill pan (or your outdoor grill) on medium-high heat.

Brush grill pan (or grates) with a small amount of olive oil or cooking spray.

Remove tenderloin from bag, letting the excess marinade drip off back into the bag. Discard marinade.

Sear tenderloin for about 2 minutes per side until an even crust and grill marks have formed.

Transfer to a foil or parchment-lined baking sheet and finish cooking in the oven for about 25 minutes, or until an instant-read thermometer registers 160 degrees when inserted into the thickest part of the tenderloin.

Transfer the tenderloin to a cutting board and tent loosely with foil. Let rest for about 10 minutes to allow the juices to redistribute. Cut into 3/4 inch slices and serve.