What a great meal this turned out to be! Making pork tenderloin is always such an easy dinner fix and always juicy and tender. However, until I started using a wireless meat thermometer, my pork tenderloin was always dry. If you don’t have one, I highly suggest getting one.Your pork will always be perfect!
This has a nice spicy kick to it with lots of flavor. Serving with chips, fresh salsa and guacamole are a nice pairing. Spanish rice would be great too.
Give this a try soon, I know you will really love it.
Preheat oven to 400 degrees F. Blend chili powder with lime juice, soy sauce and sugar in a small bowl.
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Pat pork tenderloin dry and season on all sides with salt and pepper. Use your hands to rub chili mixture thoroughly into tenderloin. Warm a large ovenproof skillet (if you don’t have an ovenproof skillet use a regular one, you will just have to transfer pork to a baking tray or dish for the oven) over high heat, then add oil. Add pork and sear on all sides, turning meat with tongs, about 2 minutes total.
Place meat thermometer in the thickest part of the tenderloin and place skillet or baking tray into the oven. Cook until thermometer reads 160o F (about 20 to 25 minutes) depending on the thickness of the tenderloin. While in the oven, baste with any juices that accumulate on the bottom. I also added a little bit of water to the bowl I made the chili mixture in, giving me some juice to baste with. I basted the tenderloin about four times while it cooked.
Remove tenderloin from the oven and loosely tent with foil and let sit at least 15 minutes before cutting on a diagonal into 1/2″ thick pieces and serve.
Will make this again soon!
Chili-Lime Pork Tenderloin
Ingredients
- 1-1/2 lbs pork tenderloin
- Salt and pepper
- 1 teaspoon chili powder
- 1 Tablespoon fresh lime juice
- 1 teaspoon soy sauce
- 1/2 teaspoon sugar
- 2 Tablespoons`vegetable oil
Directions
- Preheat oven to 400 degrees F. Blend chili powder with lime juice, soy sauce and sugar in a small bowl.
- Pat pork tenderloin dry and season on all sides with salt and pepper. Use your hands to rub chili mixture thoroughly into tenderloin. Warm a large ovenproof skillet (if you don't have an ovenproof skillet use a regular one, you will just have to transfer pork to a baking tray or dish)over high heat, then add oil. Add pork and sear on all sides, turning meat with tongs, about 2 minutes total.
- Place meat thermometer in the thickest part of the tenderloin and place skillet or baking tray into the oven. Cook until thermometer reads 145 degrees F (about 20 to 25 minutes) depending on the thickness of the tenderloin. While in the oven baste with any juices that accumulate on the bottom. I also added a little bit of water to the bowl I made the chili mixture in, giving me some juice to baste with. I basted the tenderloin about four times while it cooked.
- Remove tenderloin from the oven and loosely tent with foil and let sit at least 15 minutes before cutting on a diagonal into 1/2" thick pieces and serve.
Bob says
Sounds awesome! I’ve been wanting a good thermometer for ages but haven’t gotten around to getting one. My pork is also always dry, I really should fix that.
Carol says
This looks SO delicious….we love all the flavors in it so I know we’ll enjoy it.
I’ve gotten lucky cooking the last 2 pork tenderloins I made-I’m using an instant-read thermometer now, but will definitely look into the wireless meat thermometer-thanks for the heads up on it, Cathy.
Recipe for Delicious says
This looks great! I would never have thought to serve it with guacamole!
Angela says
Normally I don’t like pork loin, but I love pork, so perhaps this good looking recipe will win me over. I think I end up overcooking.
Barbie with a T says
One of these days I am going to try to cook a pork tenderloin. Did you know I have never cooked one before? I have eaten them cooked by other people and I always liked it, but just never do buy that cut of meat. You photo is very nice, and makes me hungry for it. OINK.
jamie says
cathy if this whole wine business does not work out, you could always fall back on food photography. your pictures are wonderful and always make me hungry!
Velva says
This pork meal is stunning! Just beautiful. Thanks for sharing.
A Plum By Any Other Name says
Sounds like a slightly spicy, delicious treatment for the noble animal. 😉 Thanks for posting!
Katrina says
Yum. I just made pork chops for dinner tonight and was pleasantly surprised that they were perfectly cooked for once (I usually overcook them). Love the flavors you’ve got here.
Dawn says
Holy wow, that is some beautiful meat. It sounds so good too. beautiful photos!
pigpigscorner says
Gorgeous! Simple and yummy! Love easy recipes.
ant says
What kind of meat thermometer do you recommend? There are so many variations out there with mixed reviews. Look delicious!
Cathy says
I am so trying this! YUM!
Leslie says
Did you just serve chips and salsa with it? anything else?
grace says
oh boy, you made that slab of pork happy! i’m betting you made some diners pretty happy too. 🙂
cheryl says
Wow, that looks juicy and delicious. I have been afraid of pork for the same reason, dryness. I just bought a wireless thermomoter tho!
megan says
This looks delicious and I love the chili and lime flavors. Your pics are as pretty as ever!
Marjie says
That tenderloin cooked up really fast! I usually use a pork butt because I find it less dry, but there’s a lot more fat to contend with.
Blond Duck says
It sounds great!
Elle says
This looks fabulous! I also love the pile o’ chips with guac and salsa. Hungry!
chellie says
This looks great! I bought some tenderloin at the store today and will make this this weekend. However, there seems to be a heatwave across the country, so I may try to grill it.
On a seperate note… love your pics!!
Victor at The Taste of Oregon says
Cathy, this looks and sounds delicious!
Cindy says
Excellent! Made it tonight. I only used half a tenderloin … perfect for two … but used all the chili mix. Great with mashed butternut squash and steamed whole green beans.
Thanks!