Roasted Chili Lime Pork Tenderloin

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:

• Cast Iron Skillet
• Tongs
• Cutting Board
• Chef's Knife

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5 from 3 votes

Roasted Chili Lime Pork Tenderloin

Prep Time5 mins

Cook Time25 mins

Resting time10 mins

Total Time40 mins

Course: Main Course, Pork

Cuisine: American

Keyword: chili-lime-pork-tenderloin, chili-rubbed-pork, roasted-pork-tenderloin

Servings: 8 servings

Calories: 196kcal

Ingredients

• 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

Instructions

• 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.

Nutrition

Serving: 1serving | Calories: 196kcal | Carbohydrates: 2g | Protein: 30g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 384mg | Potassium: 613mg | Fiber: 1g | Sugar: 1g | Vitamin A: 429IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 2mg

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