This Roasted Chili Lime Pork Tenderloin recipe is perfectly seasoned, then baked in the oven until it's tender and juicy. Serve it alongside your favorite Southern style side dishes for a mouthwatering dinner option simple enough for a weekday, yet impressive enough for company.
Easy Roasted Chili Lime Pork Tenderloin Recipe
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 entrée.
How to Make the Best Chili Lime Pork Tenderloin Recipe
- 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 ½ pounds. Of course, the size and weight can vary slightly.
- Can I prep the pork tenderloin ahead of time? Yes, you can prepare the chili lime paste and rub it onto the pork in advance. When doing so, cover it with plastic wrap and chill in the refrigerator until your ready to roast it. You can do this up to one day in advance, if desired. Simply cover and chill until roasting.
- If the pork tenderloin has been seasoned and prepped in advance, allow it to stand at room temperature for 15 minutes, before roasting to warm to room temperature.
- When roasting a smaller amount of pork, or a different weight of pork tenderloin, the baking times will need to be adjusted to prevent over or under, cooking. This is when a thermometer will come in handy.
- When roasting pork, the goal is an internal temperature of 140-145°F when inserted into the thickest portion of the pork tenderloin.
- How do you grill pork tenderloin? This recipe can be made on the grill, yes. See my recipe for Grilled Spice Rubbed Pork Tenderloin for the instructions.
- Another chili lime dish you may enjoy is this chili lime salmon from The Recipe Critic.
Side Dishes to Serve with Pork Tenderloin
This oven pork tenderloin recipe will complement most any side dish that your heart desires. Just a few of our Southern style side dish recipes that I wanted to mention for your menu inspiration:
- Pork goes hand in hand with a heaping helping of Cajun Dirty Rice.
- Cheesy Loaded Scalloped Potatoes will go perfectly with this pork tenderloin or any roasted pork roast recipe.
- Southern style Green Beans and Potatoes are a classic side dish you'll find all throughout the South.
- Pork tenderloin with a side of Root Beer Baked Beans is another beloved downhome pairing.
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Helpful Kitchen Items:
Roasted Chili Lime Pork Tenderloin
- 2 ½ lb package pork tenderloin (Usually includes 2 pieces)
- 2 tablespoon olive oil
- 1 ½ tablespoon lime juice
- 1 tablespoon dark chili powder
- 1 ½ teaspoon ground cumin
- 1 teaspoon seasoned salt
- 1 teaspoon lemon pepper or black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1 teaspoon brown sugar
- ½ teaspoon oregano
- Drizzle a 12 inch cast iron skillet or similar oven safe skillet, with 4 tablespoon 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.
I'm a cast iron skillet fan and look for ways to use it in everyday cooking. The technique used in this recipe is spot on. I've even tried the same over a campfire using this recipe and it worked great, too. Thank you!
Delicious! The only substitution I made was white granulated sugar, because I was out of brown sugar. I cooked it for the exact times you listed and the pork came out perfect: a little pink in the middle for my husband, a little more well-done at the ends for me, and tender all the way through!
That makes me so happy, thank you!
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.
I'm so happy your family enjoyed it, thanks!
If a foil lined pan is used instead of a skillet, what temperature/bake time adjustments do you think should be made?
That's a different roasting technique. Checkout my recipe here for bourbon pork tenderloin for that technique.
Thank you, Melissa!
It's my pleasure!
where is the recipe that tells you exact measurements?
Scroll down it's all there in the recipe card.