This Roasted Chili Lime Pork Tenderloin is perfectly seasoned, then baked until it’s tender and juicy. Serve it alongside your favorite side dishes for a mouthwatering dinner option simple enough for a weekday yet, impressive enough for company.
Roasted Chili Lime Pork Tenderloin
Pork dishes can be a delicious option when you’d like to shake-up your dinner options. Like you, I often reach for chicken and beef but, find that when I make a tender cut of pork like this tenderloin, it’s equally well received by my family. This dish is all about the flavorful chili lime paste and roasting technique that results in a spectacular main dish entree.
Helpful Tips for Making Pork Tenderloin
- When buying a package of pork tenderloin, there are often 2 smaller pieces included. This is due to the size and nature of the actual cut of pork. This recipe uses 2 pieces to total about 2 1/2 pounds.
- The paste rub can be prepared and rubbed onto the meat in advance. Even overnight, if desired. Simply cover and chill until roasting.
- If prepped in advance and chilled, allow to stand at room temperature for 15 minutes, then roast.
- When roasting a smaller amount of pork, the baking times will need to be adjusted to prevent over cooking.
- Another chili lime dish you may enjoy is this chili lime salmon from The Recipe Critic.
Dishes to Serve with Pork Tenderloin
This dish will complement most any side dish that your heart desires. Just a few I wanted to mention for inspiration:
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Helpful Kitchen Items:
Roasted Chili Lime Pork Tenderloin
Ingredients
- 2 1/2 lb package pork tenderloin (Usually includes 2 pieces)
- 2 Tbsp olive oil
- 1 1/2 Tbsp lime juice
- 1 Tbsp dark chili powder
- 1 1/2 tsp ground cumin
- 1 tsp seasoned salt
- 1 tsp lemon pepper or black pepper
- 1 tsp smoked paprika
- 1 tsp granulated garlic
- 1 tsp onion powder
- 1 tsp brown sugar
- 1/2 tsp oregano
Instructions
- Drizzle a 12 inch cast iron skillet or similar oven safe skillet, with 4 Tbsp olive oil. Place into the oven and preheat to 450°F.
- In a small bowl. mix together oil, lime juice, chili powder, cumin, salt, lemon pepper, paprika, garlic powder, onion powder, brown sugar and oregano until it forms a paste. Rub liberally on all sides of pork.
- Carefully remove skillet from oven and swirl to coat bottom and 1 inch up sides of skillet. Place pork in pan. Return to oven and bake for 15 minutes.
- Lower oven heat to 400°F. Turn pork and continue to cook another 10 minutes or to an internal temperature of 140-145°F.
- Rest tented with foil for 10 minutes, slice and serve.
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Yolanda Barlow says
where is the recipe that tells you exact measurements?
Melissa says
Scroll down it’s all there in the recipe card.
Susan says
If a foil lined pan is used instead of a skillet, what temperature/bake time adjustments do you think should be made?
Melissa says
That’s a different roasting technique. Checkout my recipe here for bourbon pork tenderloin for that technique.
Susan says
Thank you, Melissa!
Melissa says
It’s my pleasure!
Jennifer says
I made this pork tenderloin last night and my family was not disappointed! Very easy to put together and was very fast to prepare. The favor was out of this world. This recipe is definitely a keeper. Thank you so much for sharing your recipes with us.
Melissa says
I’m so happy your family enjoyed it, thanks!