Chili-Lime Pork Tenderloin

Name: Chili-Lime Pork Tenderloin
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon chili powder; 1 Tbsp fresh lime juice; 680 grams pork tenderloin; 6 servings Salt and pepper; 1 teaspoon soy sauce; 1 teaspoons sugar; 2 Tbsps vegetable oil

Need a gluten free, dairy free, and fodmap friendly main course? Chili-Lime Pork Tenderloin could be a spectacular recipe to try. This recipe serves 6. One portion of this dish contains about 24g of protein, 9g of fat, and a total of 180 calories. From preparation to the plate, this recipe takes approximately 35 minutes. Head to the store and pick up chili powder, lime juice, vegetable oil, and a few other things to make it today. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert.

Instructions

Preheat oven to 400F. Line a large rimmed baking sheet with foil. Pat pork tenderloin dry and season on all sides with salt and pepper.

Ingredients you will need

Pork Tenderloin

Salt And Pepper

Equipment you will use

Baking Sheet

Aluminum Foil

Oven

Blend chili powder with lime juice, soy sauce and sugar in a small bowl. Use your hands to rub mixture thoroughly into tenderloin. Warm a large ovenproof skillet over high heat, then add oil.

Ingredients you will need

Chili Powder

Lime Juice

Soy Sauce

Sugar

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Frying Pan

Bowl

Add pork and sear on all sides, turning meat with tongs, about 2 minutes total.

Ingredients you will need

Meat

Pork

Equipment you will use

Tongs

Place skillet in preheated oven and bake until a thermometer inserted in center of tenderloin reads 145F, about 20 to 25 minutes, depending on thickness of tenderloin. Baste with any juices that have accumulated and add 2 Tbsp. water at a time, if necessary, to prevent scorching.

Ingredients you will need

Water

Equipment you will use

Kitchen Thermometer

Oven

Frying Pan

Remove tenderloin to a cutting board, cover loosely with foil and let sit for 5 minutes. Slice on diagonal into 1/2-inch-thick pieces and serve.

Equipment you will use

Cutting Board

Aluminum Foil

Equipment

Ingredients

Servings:

1teaspoon

chili powder 1Tbsp

fresh lime juice 680grams

pork tenderloin 6servings

Salt and pepper 1teaspoon

soy sauce 1teaspoons

sugar 2Tbsps

vegetable oil

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are my top picks for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Sur de los Andes Malbec with a 4.9 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.

Sur de los Andes Malbec

A juicy Malbec with lively acidity backing the raspberry, blackberry and plum notes woven with soft tannins and spice-tinged finish. All the grapes are double sorted upon arrival to the winery. All fermentations take place naturally with native yeasts. Fermentation takes 20 days with 2 days of cold maceration, at temperatures between 24-27 Celsius to achieve the most complexity. The wine then goes through 100% Malolactic Fermentation and is aged in older oak casks.