Mexican Pork Loin
Discover the bold, zesty flavors of Mexican Pork Loin, a mouthwatering dish that’s perfect for any occasion. This succulent pork loin is marinated in a vibrant blend of lime juice, garlic, chili powder, cumin, smoked paprika, and a touch of honey for the perfect balance of smoky, spicy, and tangy flavors. Slow-roasted to juicy perfection, the pork is basted with savory pan juices and served with optional fresh cilantro and lime wedges for a refreshing finish. Whether you’re planning a festive dinner or a weeknight treat, this easy-to-make recipe is a delicious way to bring the taste of Mexico to your table. Ready in just over an hour, it’s ideal for impressing your guests or satisfying your family with a crowd-pleasing dish.
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Recipe Information
Ingredients
- 2 pounds pork loin
- 2 tablespoons olive oil
- 3 tablespoons lime juice
- 4 cloves garlic cloves, minced
- 2 teaspoons chili powder
- 1.5 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon honey
- 1 cup chicken broth
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 4 pieces lime wedges (optional, for serving)
Instructions
In a small bowl, mix olive oil, lime juice, minced garlic, chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and honey to create the marinade.
Place the pork loin in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork loin, ensuring it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight, to let the flavors infuse.
Preheat your oven to 375°F (190°C).
Remove the pork loin from the marinade and place it on a roasting pan or baking dish. Pour the chicken broth into the bottom of the pan to help keep the pork loin moist during cooking.
Roast the pork loin in the preheated oven for about 50 to 60 minutes, or until the internal temperature reaches 145°F (63°C) when measured with a meat thermometer.
Baste the pork loin with the pan juices halfway through the cooking time to enhance its flavor and keep it moist.
Once cooked, remove the pork loin from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute for a tender, juicy result.
Slice the pork loin into thick pieces and garnish with fresh chopped cilantro, if desired. Serve with lime wedges on the side for an extra burst of citrus flavor.
Nutrition Facts
Calories |
441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 8.3 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 689 mg | 30% | |
| Total Carbohydrate | 8.5 g | 3% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 3.7 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 41 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 758 mg | 16% | |
*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.
