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1
Unwrap the pork tenderloin and pat dry.
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2
Remove any excess fat and silver skin.
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3
Place in a zip-top bag, and place bag in a shallow dish.
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4
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.
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5
Pour over pork tenderloin and seal bag.
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6
Massage the tenderloin around in the bag to coat it with the marinade.
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7
Place tenderloin in the refrigerator to marinate for up to 1 hour or overnight.
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8
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.
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9
Preheat oven to 425 degrees F.
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10
Preheat a grill pan (or your outdoor grill) on medium-high heat.
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11
Brush grill pan (or grates) with a small amount of olive oil or cooking spray.
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12
Remove tenderloin from bag, letting the excess marinade drip off back into the bag.
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13
Discard marinade.
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14
Sear tenderloin for about 2 minutes per side until an even crust and grill marks have formed.
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15
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.
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16
Transfer the tenderloin to a cutting board and tent loosely with foil.
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17
Let rest for about 10 minutes to allow the juices to redistribute.
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18
Cut into 3/4 inch slices and serve.
