Honey-Lime Marinated Pork Tenderloin
Serves 3
Ingredients
- 1½ lb pork tenderloin, trimmed of fat & silver skin
- 3 tbsp vegetable oil for searing
Marinade
- 1¼ cups freshly-squeezed lime juice (about 8 limes)
- 4-5 cloves garlic, peeled & sliced
- 1 tbsp salt
- ground black pepper to taste
- ½ tbsp cumin
- 2 tbsp honey
- 1 serrano chile, rough chopped
- ¼ bunch fresh cilantro, chopped + extra for garnish
- ½ cup olive oil
How-to
Marinade
- Combine garlic, lime juice, olive oil, cilantro, cumin, salt and pepper in a mixing bowl. Whisk to combine. Next, sprinkle salt and pepper over the pork and place it into a zip top bag. Pour the marinade into the zip top bag containing the pork
- Force out as much air out of the bag as possible, seal, and refrigerate for at least 1 hour or preferably overnight
Rinse, Sear & Finish in the Oven
- Preheat the oven to 400º. Remove the pork from the bag/marinade and rinse off under cool running water. Then pat the pork completely dry
- Heat a heavy-bottomed skillet over medium-high heat. When the pan is hot, add the vegetable oil. When the oil is hot, carefully place the tenderloin into the pan and sear on all sides, about 3½-4 minutes on each side. When a good crust is formed on all sides of the pork, remove the pan from the burner and put it into the hot oven
- The tenderloin should be cooked to medium after about 8-13 minutes in the oven. Using a thermometer to check doneness, take it out of the oven at about 130º. Remove the meat from the pan, cover loosely with foil, and allow it to rest for 10-12 minutes. Tenderloin will continue to cook, to bring internal temperature up to 140º for medium doneness
- After it has rested, slice into ½" pieces and serve
Serving Suggestions
- Serve with rice and beans or use this recipe as the protein in tacos, burritos, enchiladas, etc.