Cherry Lime and Soy Marinade (For Grilled Pork Tenderloin)

Yield 2 cups

Serves 6-8 people


  • 2 Bottles Sparkling Ice Cherry Limeade
  • 1/3 Cup Soy Sauce
  • 5 Garlic cloves, crushed
  • 1/2 Tablespoon Fresh Ginger, minced
  • 1 Tablespoon whole black peppercorns
  • 1 Teaspoon red pepper flake
  • 1 Tablespoon extra virgin olive oil
  • 2 lbs. Pork Tenderloin
  • Salt and Pepper
  • 1/2 cup Scallion, sliced thinly



  1. To prepare the marinade, whisk together Sparkling Ice Cherry Limeade, soy sauce, garlic, ginger, whole peppercorns, red pepper flake and olive oil in a large bowl.
  2. Place pork tenderloin in a large zip lock bag or shallow baking dish.
  3. Pour marinade over pork, cover or seal.
  4. Refrigerate for 6 hours.
  5. Remove pork from marinade and pat dry.  Season both sides with salt and pepper. Reserve the liquid.
  6. Place marinade in small saucepan and bring to a boil.  Turn heat to low and simmer for 15-20 minutes.
  7. Preheat your grill (medium high heat).
  8. Place pork on pre-heated grill and close the cover.  Turn and brush the pork with the simmered marinade every 5 minutes.  Cook until meat thermometer inserted into the thickest part of the pork registers 145°F, about 15-20 minutes.
  9. Rest for 10 minutes, slice and serve with scallions and warm marinade liquid.