Roasted Chili Lime Pork Tenderloin
When you’re looking for an easy pork tenderloin recipe that’s packed with zesty flavor, this Roasted Chili Lime Pork Tenderloin is always a winner. Seasoned with a lively blend of chili and lime, then roasted in the oven until perfectly tender and juicy, it’s a simple meal that tastes like you spent hours in the kitchen. Pair it with your favorite Southern side dishes like mashed potatoes, green beans, or mac and cheese for a family-friendly dinner that’s easy enough for busy weeknights yet impressive enough to serve when company comes calling.
Easy Roasted Chili Lime Pork Tenderloin Recipe
Pork tenderloin is a wonderful way to change up your usual dinner rotation. Like many home cooks, I often reach for chicken or beef, but whenever I serve this juicy Roasted Chili Lime Pork Tenderloin, it’s always a hit with my family. The zesty chili lime seasoning creates a flavorful crust while the oven roasting keeps the pork incredibly tender and juicy.
It’s easy enough to make on a busy weeknight, yet special enough for Sunday supper, casual entertaining, holiday gatherings, or any time you’re craving a meal that feels just a little out of the ordinary. Pair it with your favorite Southern sides, and you’ve got a satisfying dinner that’s sure to earn rave reviews around the table.
Key ingredients you’ll need to make Chili Lime Pork Tenderloin. (Scroll down for full printable recipe card and quantities.)
- Pork – Two pounds of tender pork tenderloin.
- Oil – Olive oil adds flavor to lean pork.
- Lime – Fresh lime juice gives the pork a bright fresh flavor.
- Spices – Dark chili powder, ground cumin, seasoned salt, lemon pepper or black pepper, smoked paprika, granulated garlic, onion powder and dried oregano.
- Sugar – A small amount of light brown sugar balances the flavor of the spice rub.
How to Make Chili Lime Pork Tenderloin Recipe
- Heat Oven and Preheat the Cast Iron Skillet – Drizzle a 12-inch cast iron skillet with olive oil. Place into the oven and preheat to 450°F.
- Combine Seasonings – 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.
- Season Pork Tenderloin – Rub liberally on all sides of pork.
- Oven – Carefully remove skillet from oven and swirl to coat bottom and sides with oil. Place pork in pan.
- Roast – Return to oven and bake per the baking time in the recipe until an internal temperature of 145 degrees f is reached. .
- Stand Time – Rest on counter tented with foil for 10 minutes, slice and serve.
Kitchen Equipment to Make Chili Lime Pork Tenderloin
- Large cast iron skillet or large ovenproof skillet.
- Measuring cups and measuring spoons.
- Small bowl.
- Meat thermometer.
Recipe Variations, Tips and Substitutions
- Pork – When you buy a package of pork tenderloin, you’ll often find two smaller tenderloins inside instead of one large piece. That’s because of the natural size of this particular cut of pork. This recipe uses both tenderloins, for a total weight of about 2½ pounds, though the exact size and weight may vary slightly from package to package.
- Lime Juice – You could swap out lemon juice for lime juice or replace it with soy sauce for an Asian twist.
- Lime Zest – To really amp up the lime flavor, garnish with lime zest at the end of baking.
- Adjust the Baking Time as Needed – When roasting a smaller amount of pork, or a different weight of pork tenderloin, the baking times will need to be adjusted according to the thickness of the tenderloin to prevent over cooking or under cooking.
- Check the Internal Temp with an Instant-Read Thermometer – When roasting pork, the goal is an internal temperature of 140-145°F when inserted into the thickest part of the tenderloin.
- How Do You Grill Pork Tenderloin? This recipe is flexible, you can also make it on the grill! See my recipe for Grilled Spice Rubbed Pork Tenderloin for detailed instructions.
Storage and Leftovers
- Make-Ahead Tip – Can I prep the pork tenderloin ahead of time? Absolutely! You can prepare the chili lime seasoning paste and rub it all over the pork tenderloins up to 24 hours in advance. Place the seasoned pork on a platter or in a baking dish, cover tightly with plastic wrap, and refrigerate until you’re ready to roast. Allowing the pork to marinate overnight gives the flavors even more time to soak in, making each bite extra flavorful. When it’s time to cook, allow 15 minutes on the counter to warm to room temperature then simply transfer the pork to the oven and roast as directed.
- Leftovers – Store Chili Lime Pork Lime in an airtight container or wrapped in foil chilled in the refrigerator for up to 3 days.
- Reheating – Reheat gently in the microwave or air fryer then slice and serve on sandwiches, make wraps, serve on salads, quesadillas and more.
- Freezer – You can freeze leftovers for up to 2 months. Thaw in the fridge and gently reheat just before serving.
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.
- Southern Collard Greens filled with smoked ham hocks.
- Crispy Hasselback Potatoes topped with sour cream and bacon.
- Mexican Rice from Culinary Hill.
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
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.
Notes
- Pork – When you buy a package of pork tenderloin, you’ll often find two smaller tenderloins inside instead of one large piece. That’s because of the natural size of this particular cut of pork. This recipe uses both tenderloins, for a total weight of about 2½ pounds, though the exact size and weight may vary slightly from package to package.
- Lime Juice – You could swap out lemon juice for lime juice or replace it with soy sauce for an Asian twist.
- Lime Zest – To really amp up the lime flavor, garnish with lime zest at the end of baking.
- Adjust the Baking Time as Needed – When roasting a smaller amount of pork, or a different weight of pork tenderloin, the baking times will need to be adjusted according to the thickness of the tenderloin to prevent over cooking or under cooking.
- Check the Internal Temp with an Instant-Read Thermometer – When roasting pork, the goal is an internal temperature of 140-145°F when inserted into the thickest part of the tenderloin.
- How Do You Grill Pork Tenderloin? This recipe is flexible, you can also make it on the grill! See my recipe for Grilled Spice Rubbed Pork Tenderloin for detailed instructions.
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.