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Chili-Lime Pork Tenderloin


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.


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!

Print Recipe

Chili-Lime Pork Tenderloin

Recipe from: Inspired by All You | Serves: 3-4

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.

 

Comments

  2. 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.

    Reply

  5. 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.

    Reply

  6. 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!

    Reply

  9. 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.

    Reply

  21. 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!!

    Reply

  23. 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!

    Reply

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