Chili Lime Pork Tenderloin

Last weekend I went back home to see my parents and extended family. In addition to catching up with some old friends and enjoying some awesome weather (Chicago is TOO COLD), I learned the hilarious fact that, due to an extra good sale at Wal-Mart, my parents have approximately TEN pork tenderloins in their freezer. Pork tenderloins outnumber people in that house five to one!

I think they’ve got plans to smoke those tenderloins in my dad’s smoker (mmm…), but in case they get sick of all that smoking, I figured I’d share a good pork tenderloin marinade I found a few weeks ago. That’s what’s so great about pork tenderloins – it’s delicious any way you cook it!

CHILI LIME PORK TENDERLOIN (recipe from Budget Bytes)

1 two-pound pork tenderloin
1 tbsp chili powder
Juice from 1 medium lime
4 tbsp vegetable oil, divided
2 tsp minced garlic
1 tbsp soy sauce

  1. In small bowl, whisk together 2 tbsp vegetable oil with soy sauce, chili powder, lime juice, and garlic. Tip – microwave your lime 15-20 seconds before cutting it open to get the most juice out of it.
  2. Place pork tenderloin in large resealable plastic bag and pour in marinade. Make sure loin is completely coated and then refrigerate for at least one hour.
  3. When ready to cook, preheat oven to 400 degrees. Heat large skillet with remaining 2 tbsp vegetable oil over medium-high heat. When skillet is hot, add pork tenderloin (don’t discard marinade!). Sear both sides of tenderloin until brown and crispy, 3-5 minutes per side.
  4. Once seared, place tenderloin on baking sheet. Baste loin with marinade and bake approximately 30 minutes, or until internal temperature reaches 160 degrees. Let rest 5 minutes before slicing.

If you need a break from delicious smoked pork tenderloin – or if you’re not lucky enough to have a meat smoker like my dad! – this is a quick and easy alternative.


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