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 145o 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.
