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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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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In the past I’ve cooked up pork tenderloin with herbs and usually viewed it as a nice wintry meal. This recipe is now on regular summer rotation. I saw some questions on grilling but no post on having done so, so, here’s the result….excellent!
I had two tenderloins about 20 oz each and made about 50% more marinade than the recipe called for. On a 3 burner grill, using high/direct heat, sear about 3 minutes and then turn over for another 2 minutes (the only time I turned the meat over). Then using medium/indirect heat the meat cooked for another 23 minutes – basting twice more in this time. Checked with a meat thermometer and it was perfect. It had a really nice sear and a thick coating of marinade which made the flavor exceptional. Served with a side of Ranch Style Beans with jalapeno slices, a cold beer and questions about how soon before I can make it again. Thanks for the recipe!
This was delicious! I made it with a pork tenderloin, because that is what I had. I marinated it for four hours in the fridge. Other than that, I followed the recipe to a “T”.
Oh yum!
Can I use olive oil for the vegetable oil?
Yes you sure can!
Wondering if this would be good made in a slow cooker. Should I add a liquid (water or chicken broth)
You probably should use broth, but you’ll end up with a different texture. It will probably be more like pulled pork.
I have made this 3x, and it’s been amazing! This last time, I halved the chili powder, doubled the lime and garlic – I’m a sucker for lime and garlic! – and I was blown away! All around delicious, juicy, and flavorful!
Today’s pork only needs to be cooked to 145 you will have a much juicer cut of meat. Also try to buy Berkshire pork it is a premium pork product.
This was amazing! Followed exactly as written (halved the recipe). And used a pork loin, not a tenderloin. Served with a side of Spanish rice and squeezed some fresh lime juice over the top of everything. My boyfriend loved it too!
You mentioned in this that you didn’t include the grill directions. If you *were* to grill it, what what you do? I’m planning on making this a day this or next week and we have a grill. So I figured I’d ask :-)
I guess the reason I didn’t include them is because I’m not very experienced with grills (I don’t have one). Hahah. But, I’d probably do it over direct heat first to get a nice color and caramelization on the outside (similar to searing in a pan), then move it to indirect heat to make sure the rest cooks through. You’ll want to use a meat thermometer to make sure the internal temp gets up to 165F.
Hi Beth,
Love your site!
Would tripling the ingredients for a 6lb pork loin work? I will use a thermometer as usual to determine if cooking is complete.
Honestly, I’ve never cooked a pork loin that large! :) It would obviously need to cook longer, but other than that I’m not sure what changes you might expect.
This certainly sounds like a tasty meal.
Do you intend to have a
Recipe Book in your stores in the near future?
Joyce
I have a book that was released in Februrary 2014 and you can read more about it here. :)
Can I substitute lemon onplace of lime? Spunds really good.
Thank you so much! You’re a college student’s best friend! Great recipe!
My wife can’t eat soy. Is there a good substitute for soy sauce in this recipe or other recipes that call for it?
I’ve never cooked with soy sauce substitutes, so I can’t verify, but it sounds like coconut aminos are a common sub (you can probably find that at health food stores). Here is a reader Q&A where readers share their soy free subs for soy sauce. I hope that helps!
Thank you! I mean soy sauce is what adds the saltiness, right? Is there any other specific flavor that it’s adding? By the way, my wife and I LOVE your site. It has opened up a whole new world of cooking for us. Your Indian rice pilaf is in our rice cooker probably twice a week. My 18 month old asks us for it.
Yep, you’re right, it does provide salt, but also a bit of flavor. From what I’ve gathered, aminos offer both salt and a similar flavor. The chili, lime, and garlic are predominant here, so I think you could get away with a sub for the soy. :)
Braggs aminos is a very good substitute for soy sauce.
This is easy and quite yummy. Thanks!
I have a 7# pork loin that I would love to prepare using this recipe. What would I do for this to work with that cut and size?
I would suggest cutting it, if only so you could fit it in a skillet for the browning step.
Thank you Beth. What about the marinade, would I need to increase it and by how much?
Hmm, well, I used a 2lb. loin, so you would want to at least triple the marinade, if not quadruple it.
Thank you so much Beth. I’m going to prepare tonight and cook for dinner tomorrow.
I made this last night for the first time and OMG it was delicious. My husband and I just loved it. I marinated the pork overnight and it was just perfect. This will definitely go in my “use regularly” food journal.