Margarita Pork Tenderloin
Elevate your dinner menu with this irresistible Margarita Pork Tenderloin, a vibrant and zesty fusion of southwestern flavors that will impress your taste buds. Marinated in a lively blend of fresh lime and orange juices, earthy spices, a touch of honey, and a tequila kick (optional), this dish delivers a perfect balance of tangy, smoky, and sweet. The tender pork is seared to golden perfection, then roasted or grilled for a mouthwatering finish that’s juicy and flavorful. Garnished with fresh cilantro and served with lime wedges, this easy-to-make recipe is perfect for weeknight dinners or weekend entertaining. Ready in under an hour (with minimal hands-on prep), this dish pairs beautifully with rice, roasted vegetables, or a crisp salad. Experience bold, citrus-inspired flavors like never before with this delectable Margarita Pork Tenderloin!
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Recipe Information
Ingredients
- 2 lbs Pork tenderloin
- 0.3333 cup Fresh lime juice
- 0.25 cup Fresh orange juice
- 2 tablespoons Tequila (optional)
- 2 tablespoons Olive oil
- 2 tablespoons Honey
- 3 cloves Fresh garlic, minced
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh cilantro, chopped
- 4 Lime wedges
Instructions
Clean the pork tenderloin by trimming off any excess fat and silver skin. Pat dry with paper towels.
In a medium-sized bowl, whisk together lime juice, orange juice, tequila (if using), olive oil, honey, minced garlic, chili powder, cumin, salt, and black pepper to create the marinade.
Place the pork tenderloin in a 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 2 hours or up to overnight for best results.
Preheat your oven to 400°F (200°C). If you prefer grilling, preheat the grill to medium-high heat instead.
Remove the pork from the marinade, allowing the excess to drip off. Reserve the marinade for basting.
Heat a large oven-safe skillet over medium-high heat and add a little olive oil. Sear the pork tenderloin on all sides for about 2-3 minutes per side until golden brown.
If using the oven, transfer the skillet with the seared pork into the preheated oven. Roast for 15-20 minutes or until the internal temperature reaches 145°F (63°C) using a meat thermometer. If grilling, place the pork directly onto the grill and cook, turning occasionally and brushing with the reserved marinade, until the same temperature is achieved.
Once cooked, remove the pork from the oven or grill and let it rest for 5-10 minutes before slicing. This helps retain the juices.
Slice the pork into medallions, garnish with fresh cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.7 g | 19% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 1268 mg | 55% | |
| Total Carbohydrate | 14.4 g | 5% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 10.2 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 42 mg | 3% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1139 mg | 24% | |
*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.
