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
- 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.
- 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.
- 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.
- 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.