3 tablespoons lime juice
3 tablespons stir-fry sauce
4 ½ teaspoons grated fresh ginger root
3 tablespoons soy sauce
1 teaspoon crushed red pepper flakes
3 garlic cloves, minced
1 pork tenderloin (1 pound)
Remove silver skin and excess fat on the pork tenderloin.
In a bowl, combine the first six ingredients. Place the pork in a shallow container with a lid; add half of the marinade. Turn pork to coat; cover and refrigerate for 2 hours, turning occasionally. Cover and refrigerate the remaining marinade for basting.
Drain marinade from pork and discard. Grill the pork, covered, over hot heat until a thermometer reads 160 degrees F and juices run clear, 15-20 minutes, basting occasionally with reserved marinade.
From prep to table 20 minutes plus 2 hours marinade time