Chili Lime Pork Tenderloin Recipes

GINGER LIME PORK TENDERLOIN

Steps:

• Whisk soy sauce, rice wine vinegar, cane sugar, lime juice, lime zest, green onion, garlic, ground ginger, and chile-garlic sauce together in a large glass or ceramic bowl; add the sliced pork and toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator at least 2 hours.
• Remove pork from the marinade and shake off excess. Discard marinade.
• Heat olive oil in a skillet over medium-high heat. Cook pork slices in oil until no longer pink in the center, about 2 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

TEQUILA-LIME PORK TENDERLOIN

Steps:

• Whisk together the lime juice, tequila, orange juice, cilantro, chiles, chili powder, garlic, honey, salt, and pepper in a large bowl; pour into a gallon-sized resealable bag; add the pork tenderloins; seal and store in refrigerator overnight.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Cook the pork on the preheated grill, turning occasionally, until meat has reached an internal temperature of 145 degrees F (63 degrees C), about 20 minutes.

CHILI LIME PORK TENDERLOIN

Steps:

• Preheat oven to 325 degrees.
• Shake flour in the oven bag to prevent it from bursting during cooking. Place the bag in a 13 X 9 X 2 inch baking pan.
• In a bowl, combine the honey, chili powder and lime peel. Pat surface of pork dry. Spread half of the chili mixture evenly over bottom of pork. Add pork to the oven bag. Spread the remaining chili mixture over the top of the pork. Arrange sweet potatoes around pork in an even layer in the bag.
• Close the bag with the nylon tie. Cut six 1/2-inch slits inthe top of the bag.
• Bake 1 to 1 1/2 hours or until meat thermometer reads 160 degrees F. Slice pork and spoon juices over it before serving.

CHILI-LIME PORK WITH CORN SALAD

Steps:

• Boil corn 5 minutes in a pot of salted water. Drain and rinse under cold water to cool. With a sharp knife, cut kernels from cobs. Transfer to a bowl and toss with jalapeno, scallion, cilantro, avocado, 2 tablespoons oil, and juice of 1 lime. Season with salt.
• Combine chili powder, 2 teaspoons salt, 1/2 teaspoon pepper, and remaining 2 tablespoons oil. Place plastic wrap over pork medallions and press each to flatten to about 1/2 inch thick. Brush both sides with chili mixture.
• Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Grill pork 3 to 4 minutes per side for medium. Remove from grill and squeeze juice of remaining lime on top. Serve with corn salad.

CHILI PORK TENDERLOIN

Steps:

• In a small bowl, combine the first six ingredients; brush over pork. , In a large ovenproof skillet, brown pork in oil on all sides. , Bake at 375° for 25-30 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing.