Thursday, March 11, 2010

Lime Chili Pork Tenderloin

Mmmm, the flavors here are alive! The best way to bring out those flavors are by letting the tenderloin marinate overnight and putting on the grill. However, I know many of us have hectic schedules that necessitate dinner pronto, without having to worry about marinade time or grill issues! The tenderloin will be delicious even if you do not marinade overnight or by roasting in oven. Get creative and play around with ingredients!

Pork Tenderloin (I used 2 1/2 pounds)
3 T. 100% raw honey (skip if strict paleo)
2T. Chili powder
Juice of one lime
Zest of one lime
1/2 tsp garlic powder

Preheat oven to 425 degrees (or fire up that grill!). In a small bowl mix the marinade ingredients. Trim off the visible fat and silver skin. Line a roasting pan with foil. Plop your tenderloin in the pan and pour the marinade over it. Rub it all over. At this point, you can either place in a ziploc and let marinade overnight or move on to the next step.

Bake the tenderloin for about 20 minutes per pound. I like to brush it with the marinade a couple of times during the cooking process. (both in the oven or on the grill)

When the pork is finished baking/grilling, transfer it to a plate covered with foil and wrap it up tightly in the foil (this is where it's difficult to keep sneaky fingers from tearing little pieces off to eat!). Let the pork rest in the foil for about 10 minutes to reabsorb all its juices.

Slice it in one inch thicknesses and serve with some veggies.


  1. We had this for dinner last night. Delicious! I have leftovers packed and ready for lunch!

  2. Excellent, Laurie! That's how things are done!