the lime is just an accent color. carpet is light beige. white wall?
Lime will go well with pork, but it can over power the flavor. Also, lime is very acidic, so make sure that you don't over marinade your pork. 5-7 hours in the fridge should be enough, anymore and you are going to really alter the flavor, and the acid is going to effect the quality of the meat.
My husband made pork chops with lime tonight for dinner. They were fantastic!!! Definitely try the lime. But lemon pepper is great too!
Yes! unkosher, lol but Try the lime mesquite marinade. It should give it a tingy, zesty flavor. It's a change from the traditional lemon pepper. Serve the tantalizing, marinated pork with sweet, tangy and smoky flavors with veggies, lol. Next time, try the dish with a glazed orange marinade and curry flavor. Amazing!
Personally I think that in almost all cases marinades are a complete waste of time and ingredient. You're actually just better off making a sauce out of what you intended to marinate the product in. It's an all to common misconception that because meat has muscles fibers that those fibers will behave like plant fibers and exhibit the property of capillary action Not even close to true. Marinades because they are acidic ,denature / cook proteins -slowly and in the process carry a small amount of flavor with them. After you've marinated your tenderloin for 6 hours cut into it in the raw state and see how far your marinade has penetrated. A quarter of an inch would be a lot. So why bother ?
Pork tenderloins are usually sold in twin packs, usually about just under a pound a piece......the lime mesquite (I'm guessing it Lawry's brand........) works quite well, just marinate it for an hour or less.......DON'T DO IT OVERNIGHT OR THE MEAT WILL BE RUBBERY!!! Pork that lean, like chicken don't need to marinate till the next millennium.......a half hour either on the counter or the fridge is fine.....and don't overcook them......Oh, I digress.....if you do in fact have the twin pack of tenderloins, I'd recommend doing one in each.....that way you'll have wonderful leftovers......If you have a meat thermometer, (a fantastic $7 investment, no more guessing!!!) Roast or grill the meat to about 150........the carry over cooking, as it's known, will raise the temperature about 5-7 degrees, which is within the USDA safe guidelines for pork.......Enjoy!!! Christopher
