Chili Lime Pork Tenderloin
Infuse your next dinner with bold, zesty flavors by trying this Chili Lime Pork Tenderloin recipe—a perfect blend of tangy lime and smoky spices that will awaken your taste buds. This dish features tender, marinated pork highlighted with a vibrant blend of lime juice, honey, garlic, and a trio of spices, including chili powder, cumin, and paprika. The pork is seared to golden perfection before being roasted to juicy doneness, ensuring a perfect crust and a flavorful interior. Prep is quick and simple, with just 15 minutes of hands-on time before the magic happens in the oven. Finished with a sprinkle of fresh cilantro and a squeeze of lime, this protein-packed centerpiece shines on its own or paired with roasted vegetables or rice for a complete meal. Perfect for an easy family dinner or impressing guests, this chili lime pork tenderloin recipe balances spice, sweetness, and tang in every bite.
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Recipe Information
Ingredients
- 1 piece (approximately 1.5 pounds) pork tenderloin
- 3 tablespoons lime juice
- 1 teaspoon lime zest
- 2 tablespoons olive oil
- 1 tablespoon honey
- 3 garlic cloves, minced
- 1.5 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional garnish)
- 4 pieces lime wedges (optional for serving)
Instructions
Trim any silver skin or excess fat from the pork tenderloin and pat it dry with paper towels.
In a small bowl, whisk together the lime juice, lime zest, olive oil, honey, minced garlic, chili powder, cumin, paprika, salt, and black pepper to create the marinade.
Place the pork tenderloin in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring it is fully coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight for maximum flavor.
Preheat your oven to 400°F (200°C).
Heat a large oven-safe skillet over medium-high heat. Add a drizzle of olive oil to the skillet.
Remove the pork tenderloin from the marinade, allowing any excess to drip off, and place it in the hot skillet. Sear the pork on all sides until it develops a golden-brown crust, about 2-3 minutes per side.
Transfer the skillet with the seared pork tenderloin to the preheated oven. Roast for 15-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C) for medium doneness.
Remove the skillet from the oven and let the pork rest for 5-10 minutes before slicing. This helps retain the juices.
Slice the pork tenderloin into medallions and garnish with freshly chopped cilantro, if desired. Serve with lime wedges for an extra burst of flavor.
Nutrition Facts
Calories |
325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 1082 mg | 47% | |
| Total Carbohydrate | 10.0 g | 4% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 4.9 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 28 mg | 2% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 882 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
