The other night when I made these little devils, I also made this little devil. And to stick with the Mexican flavor of the meal, I used some spicy chili powder, garlic powder and smoky cumin. The result was this succulent, scrumptious pork tenderloin, that despite declining the short cut given by the grocery store, was really easy to make.
When I was picking out a pork tenderloin at the grocery store I noticed that there is the unseasoned variety like the one I bought and then there are the varieties that come pre-seasoned. To tell ya the truth, I know it’s a bit easier to buy the pre-seasoned ones but I prefer to do it on my own. It really is easy. You just add some of your favorite spices together, rub them on the pork, let it marinate and then you’re good to go. This way you get all the seasonings that you do want and none of the preservatives you don’t.
Servings
Ingredients
- 1 tablespoon cumin
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt
- 2 pound pork tenderloin
- Juice of 1/2 lime
- 1/2 lime cut into quarters
- 2 teaspoons olive oil
Instructions
- Combine cumin, chili powder, garlic powder and salt in a bowl. Rub spice mixture all over the pork tenderloin. Cover and refrigerate for 2 hours.
- Preheat oven to 350 degrees.
- Place tenderloin in a baking dish. Squeeze the juice of 1/2 the lime on the pork tenderloin. Cut the remaining half of the lime and lay around the pork. Drizzle the pork with olive oil. Bake for 60 minutes or until internal temperature of the tenderloin reaches 160 degrees. Remove from oven and let rest for 10 minutes. Slice and serve.
This is a simple yet very tasty recipe. Made it today and I love the lime flavor. Thank you !
Despite the flavors offered in the ‘preseasoned’ varieties….they are always so SALTY. This looks yummy!
I think I’ll make this this week but I’ll probably wrap it in bacon… What’s better than pork wrapped in pork?
Absolutely season up your own tenderloin. Also, absolutely, don’t cook it to such a high temperature. 150 degrees is more than adequate (and less dry).
Your pork tenderloin looks perfect! I totally agree that it’s best to buy a plain tenderloin and make your own marinade. It’s tastier and you get to control the ingredients. Thanks for this great recipe. I’m bookmarking it!