Ginger Lime Pork Tenderloin

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  0.3 cup Avocado oil
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  0.3 cup Soy Sauce, Low Sodium
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  3 tbsp Ginger, Fresh Root
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  2 Garlic(8g)
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  2 Lime(134g)
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  flaky sea salt and freshly-ground black pepper
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  2 lbs Pork Tenderloin, Boneless

  The leanest pork cut. Do not confuse with pork loin (wider, fattier).

Instructions

1. 1Grate the fresh ginger and garlic into a large mixing bowl. Zest the lime, then cut the lime in half and reserve for later use. Add the avocado oil, low-sodium soy sauce, grated ginger, grated garlic, lime zest, and black pepper to the bowl and whisk until combined.
2. 2Pat the pork tenderloin dry with paper towels, then add it to the marinade and toss until evenly coated. Cover the bowl and refrigerate for at least 15 minutes or up to 4 hours.
3. 3Remove the pork tenderloin from the refrigerator 15–20 minutes before cooking to allow it to come to room temperature.
4. 4Heat avocado oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Carefully place the pork tenderloin in the skillet and cook 5–7 minutes without moving it until the surface is golden brown.
5. 5Flip the pork tenderloin and cook 5–7 minutes over medium-high heat until the internal temperature reaches 140°F when measured at the thickest part with an instant-read thermometer.
6. 6Transfer the pork tenderloin to a clean cutting board and let it rest for 10 minutes.
7. 7Slice the rested pork tenderloin into 6 equal portions. Divide evenly into 6 airtight containers while warm. Squeeze fresh lime juice over each portion and season with flaky sea salt and black pepper.
8. 8Seal the containers and refrigerate for up to 4 days, or freeze for up to 3 months.