This might be a new favorite. It was just SO easy and delicious.
You can make this recipe with a pork tenderloin if desired but the pork loin filet that I bought was almost $2 less per pound than the tenderloins. Tenderloins are leaner and smaller which means you’ll get more surface area in contact with the marinade and more flavor. But, the pork loin was excellent all the same. Cooking it on a grill (if you have one available) will add extra smokey yuminess. I don’t have one at the moment, so non-grill directions are listed below!
FYI- chili powder isn’t all that spicy so don’t be too afraid. If you look at the ingredients, it’s actually a mix of spices so it’s not nearly as hot as, say, cayenne pepper.
Oh, also, you can let this marinate over night or while you’re at work for extra flavor. The marinade comes together in just a few minutes so you can easily throw it together and then pick the recipe back up later.
Chili Lime Pork Loin
Chili Lime Pork Loin
Servings 6Ingredients
- 2 lb. pork loin filet ($8.18)
- 1 Tbsp chili powder ($0.15)
- 1 medium lime ($0.25)
- 4 Tbsp vegetable oil, divided ($0.16)
- 1/2 Tbsp minced garlic ($0.12)
- 1 Tbsp soy sauce ($0.06)
Instructions
- In a small bowl, whisk together the 2 Tbsp. vegetable oil with the soy sauce, chili powder, lime juice, and garlic. To get the most juice out of your lime, microwave it for about 20 seconds before cutting it open.
- Place the pork loin in a large zip top bag and pour in the marinade. Squish the mixture around to make sure the loin is completely coated and then refrigerate for one hour or more.
- When ready to cook, take the pork loin out of the refrigerator. Preheat the oven to 400 degrees. Heat a large skillet with the remaining 2 Tbsp. of vegetable oil over medium-high heat. When the skillet is very hot and the oil looks wavy on the surface, add the pork loin (do not discard the marinade yet!). Sear both sides of the pork loin until brown and crispy (about 3-5 minutes each side).
- After searing both sides of the pork loin, place it on a baking sheet or roasting pan. Baste the loin with the remaining marinade and place it in the oven. Roast for approximately 30 minutes or until the internal temperature reaches 160 degrees. Allow it to rest for 5 minutes before slicing.
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Nutrition
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Step By Step Photos
This is the pork loin that I bought. There is a difference between a pork loin and a tenderloin. Two different cuts of meat. The loin is larger and less expensive. That is whatt I used. You can use either with this recipe!
Whisk together 2 Tbsp of vegetable oil with the soy sauce, chili powder, garlic, and lime juice. You can get more juice out of your lime by microwaving it for about 20-30 seconds before cutting it open.
Place the pork and the marinade in a large zip top bag and refrigerate for at least an hour.
When you’re ready to cook, preheat the oven to 400 degrees and heat a large skillet with the remaining 2 Tbsp of vegetable oil over medium-high heat.
When the skillet is very hot and the oil looks wavy, add the pork loin. It will splatter, so be very careful. Sear on both sides until brown and crispy. Don’t throw away the used bag of marinade yet.
It will take about 3-5 minutes on each side over very high heat to sear the pork. This step is very important because it adds flavor and visual appeal. Don’t skip it.
Place the seared pork loin on a baking sheet or roasting pan (or a make-shift roasting pan made out of cooling racks and a baking sheet). Baste the loin with the leftover marinade from the bag. Get as much on there as possible.
Place the pork in the preheated 400 degree oven and roast until the internal temperature reaches 160 degrees. After 20 minutes mine was at 150 so I popped it back in for another ten minutes and that did the trick. A thermometer like mine only costs about $5-$10 and is extremely helpful.
And then it’s done! Let it sit for about 5 minutes before slicing so that the juices can redistribute within the meat. Slice it up and serve warm!
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Looks so delicious! This could feed my family for sure.
Sounds absolutely delicious! Saving the recipe right now.
I made this for dinner tonight and it was delicious. I roasted the pork with brussel sprouts, mushrooms, and onions–it turned out really well.
Thank you for the marinade and recipe!
Anon – cayenne pepper and chili powder are quite different. Chili powder is actually a blend of spices and has a unique, almost smokey flavor. If you don’t have chili powder, I would at least try to blend the cayenne with some cumin to mellow it out. Cayenne is quite hot. I would use 1/2 tsp of cayenne and maybe 1/2 Tbsp of cumin… then add a pinch of black pepper and oregano. Experiment! :)
Can you use Cayenne pepper instead? How much?
That looks amazing! I love using lime in marinades. I can’t wait to try this.
This would be great with a chimichurri as a condiment.
I see what you mean about this perhaps being good on the grill. I’m afraid I don’t have a good enough pan to sear it on the stove anyway. I might give it a try on the grill and let you know — the marinade does look awesome!!!
I’m jealous that you can find limes for .25!! I’ve been paying almost $1 per lime where I live.
I suspect if you could throw in a Tbsp or two of Cuervo Gold for some extra yumminess…I love tequila lime sauces. This is going on my menu for this weekend!
Carli – You probably could make this in a crock pot although the texture and flavor will be quite different. You won’t have the browning and crisping that you get with the skillet, but you’ll get a soft texture more like pulled pork. I’m sure it will still taste fabulous, just different. If you decide to put it in the slow cooker, skip marinating it and just put the pork and all of the marinade right in the cooker and press go!
This looks and sounds wonderful. Do you think I could make it in the crock pot?
This looks amazing.. and your new pic is hot! I like your brunette coloring!
In the interest of juicer pork, the “safe” temperature has been changed to 145°F.
http://www.fsis.usda.gov/factsheets/Pork_From_Farm_to_Table/index.asp#23
Your new haircut is super cute. :D The recipe looks great too–I may try it with a fattier cut, though.
WoW This looks YUM!!! =D I definitely will try this!! THanks Beth for the recipe!! …and I love your new look!!!!soo pretty!!! XD