Chile-Lime Pork

Pork tenderloin is a great cut for marinades. The meat absorbs flavor quickly and stays juicy and tender during grilling. Add a splash of tequila to the marinade for a hit of smoky sweetness.
Photo by Holly K.
Adapted from bhg.com

PREP TIME

10

minutes

TOTAL TIME

95

minutes

SERVINGS

4

servings

PREP TIME

10

minutes

TOTAL TIME

95

minutes

SERVINGS

4

servings

Adapted from bhg.com

Ingredients

  • 2

    limes

  • 1

    lb. pork tenderloin

  • 1/4

    cup snipped fresh cilantro

  • 2

    Tbsp. olive oil

  • 4

    cloves garlic, minced

  • 2

    tsp. chili powder

  • 1

    tsp. onion powder

  • 1/4

    tsp. cayenne pepper

Directions

1. Finely shred peel from limes; juice limes. Place pork in a resealable plastic bag. Add lime peel and juice, cilantro, olive oil, garlic, chili powder, onion powder, cayenne pepper, and 1/2 tsp. kosher salt. Seal bag; knead to combine. Set bag in a bowl. Transfer to refrigerator. Marinate 1 to 2 hours. 2. Drain pork, discarding marinade. Adjust grill for indirect cooking. Cover and grill 25 to 30 minutes or until done (145F). Remove and let stand 3 minutes. 3. Cut meat into 1/2-inch-thick slices. Serve with guacamole and lime wedges. Sprinkle with additional cilantro.

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