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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This is amazing! I used a pork tenderloin and followed everything to the letter. Absolutely delicious, and both our sons ate it, too.
I have the ingredients to make this recipe this week, except I have chicken breasts instead of pork. Do you think this would work, and do you think that I need to adjust the cooking temp or time?
Thanks!!
Yes, it will work with chicken and the cooking time will definitely be less (because the breasts are smaller pieces than the whole pork loin). I’m not sure how long it will need to bake, though, because that will depend greatly on the size of the breasts.
Thanks! I’ll give it a go :)
Just to update, we made it last night and LOVED it. So easy too! We made it with sides of steamed broccoli and some guacamole. We ate so much there were no leftovers :|
Hahah, that’s a good thing, though, right? :)
This recipe was DELICIOUS and definitely a keeper! Great flavors. So easy to make. THANK YOU!
This recipe was SO delicious and easy! My whole family loved it. One of my boys said he didn’t like pork tenderloin and wanted leftover pizza instead. After tasting it, he changed his mind! I served a mixed green salad along with mini new potatoes with butter, garlic, and chives.
I made this tonight and it was a hit with myself and my boyfriend. In fact, he asked that this be put into regular rotation.
I paired mine with some glazed carrots, Pioneer Woman’s crash hot potatoes, and beer bread. Thank you for sharing this recipe!
Tried this tonight and all I can say is WOW. I halved the tenderloin portion (don’t eat a lot of meat and it’s only me) but kept the marinade the same. It turned out fantastic after about 20 min. I paired it with some couscous with chopped tomatoes and spinach. Going on my favorite list for sure!
Wow. This is the second time I’ve made this, and the first time I’ve ever made the southwest cornbread salad. You are absolutely correct—they go perfectly together. Definitely a hit!
Thanks for having such an awesome blog!
This was amazing. I added agave nectar and fresh ginger to the marinade, and served it with your southwest cornbread salad (with agave subbed for honey). Did I say amazing? AMAZING.
I bought a loin roast and trimmed the fat off. Turned out very nice, had it with your spicy greens http://i.imgur.com/KymvctQ.jpg
Anon – The difference between the roast and filet is primarily size/shape and the fact that there is that layer of fat you mentioned. I would trim the fat off first. If you were to roast the meat (which is a long, slow cooking method), the fat would render off, but with this method it wouldn’t have time :)
I noticed your cut of meat was a pork loin “filet.” The one I purchased says pork loin “roast.” Is that the same thing? Also, my cut of meat has an entire layer of fat on one side. I couldn’t tell from the pictures if yours was the same. Do I need to trim the fat off before cooking? And finally, if I have a 4 lb. roast, what would you recommend for cooking time? Do I keep it at the same 400 degree temperature? Thanks!
I made this tonight and loved it. Thanks for such a great recipe.
I just made this and it was great! Spicy but not too much. I marinated it overnight and it was VERY flavorful. Seared and baked in the oven at 350 for 35 minutes. YUM!
I made this for dinner today, along with your no-knead focaccia,and it is soo good! Love your website!
I made this tonight, and I must say it was delicious, however I think next time I will double the sauce. It wasn’t quite as limey/spicey as I was hoping. Definitely going to run with this !!