Imagine a dish that transforms an ordinary pork tenderloin into a culinary masterpiece bursting with zesty lime and warm cumin notes. This Mexican-inspired recipe is not just a meal; it's a sensory journey that promises to elevate your dinner game from mundane to extraordinary. Whether you're a home cook looking to impress or a flavor enthusiast seeking a quick yet sophisticated dish, this Roasted Lime Cumin Pork Tenderloin will become your new go-to recipe that delivers restaurant-quality results in just 40 minutes.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- Pork tenderloin
- Lime juice
- Cumin
- Garlic
- Olive oil
- Salt
- Pepper
Instructions
- Preheat the oven to 425°F (218°C). Ensure the oven rack is positioned in the center for even cooking.
- Pat the pork tenderloin dry with paper towels to remove excess moisture. This helps achieve a better sear and crisp exterior.
- In a small bowl, combine lime juice, minced garlic, ground cumin, olive oil, salt, and black pepper to create a marinade. Whisk ingredients until well blended.
- Generously coat the pork tenderloin with the marinade, ensuring all sides are evenly covered. Let the meat marinate for 10-15 minutes at room temperature to absorb flavors.
- Heat a large oven-safe skillet over medium-high heat. Add a small amount of olive oil to prevent sticking.
- Sear the marinated pork tenderloin on all sides until a golden-brown crust forms, approximately 2-3 minutes per side.
- Transfer the skillet with the seared tenderloin directly into the preheated oven.
- Roast for 20-25 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare. Use a meat thermometer for accuracy.
- Remove from oven and let the meat rest for 5-7 minutes. This allows juices to redistribute, ensuring a moist and tender result.
- Slice the pork tenderloin against the grain into medallions and serve immediately with your preferred side dishes.
Tips
- Always pat your pork tenderloin completely dry before marinating to ensure a perfect golden-brown sear.
- Use a meat thermometer to guarantee precise doneness - 145°F is the sweet spot for juicy, tender meat.
- Let the meat rest after cooking to allow juices to redistribute, preventing dry, tough results.
- For extra flavor, try adding fresh herbs like cilantro or parsley to your marinade.
- If you don't have an oven-safe skillet, you can transfer the seared tenderloin to a baking dish before roasting.
- Marinate for at least 10-15 minutes, but for deeper flavor, you can refrigerate the meat for up to 2 hours beforehand.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 2g
Protein: 35g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 95mg
