Spicy Pork Tenderloin Recipe
This spicy pork tenderloin recipe doesn’t hold back—it’s got bold flavors and a kick that’ll make your taste buds dance. If you think pork can’t bring the heat, this recipe will change your mind faster than you can say “extra hot sauce.” With juicy, tender meat marinated in a fiery blend of spices, it’s perfect for anyone tired of boring dinners. Plus, it takes minimal effort for maximum flavor. So, grab your apron, crank up the spice level, and let’s set the dinner table on fire—figuratively, of course.
Spicy Pork Tenderloin Recipe
A juicy, flavor-packed pork tenderloin with a bold and spicy marinade that delivers a deliciously satisfying kick.
Ingredients
- 1 lb pork tenderloin
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper
- 2 garlic cloves minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon black pepper
- ½ teaspoon salt
- Juice of 1 lime
Instructions
- Prepare the marinade: In a bowl, whisk together olive oil, honey, lime juice, chili powder, cayenne, paprika, cumin, garlic, salt, and pepper.
- Coat the pork: Place the tenderloin in the marinade, ensuring it’s well-coated. Cover and refrigerate for at least 30 minutes or overnight for maximum flavor.
- Preheat the oven: Set your oven to 400°F (200°C).
- Sear the pork: Heat a skillet over medium-high heat. Sear the tenderloin on all sides until it gets a golden-brown crust.
- Bake: Transfer the pork to a lined baking sheet. Bake for 25 minutes or until the internal temperature reaches 145°F (63°C).
- Rest and serve: Let the pork rest for 5 minutes. Slice and serve with a drizzle of the remaining marinade.
Notes
Nutritional Information (Per Serving):
- Calories: 380
- Total Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 40g
- Iron: 15%
- Vitamin C: 10%
- Vitamin B6: 18%
- Potassium: 22%
- Magnesium: 12%
Additional Notes/Tips:
- Marinate longer: The flavors intensify beautifully if you let it sit overnight.
- Searing is key: Don’t skip this step—it locks in those juices.
- Spice level: Dial down the cayenne if you’re not ready to break a sweat.
- Serving suggestion: Pairs beautifully with roasted veggies or cilantro-lime rice.
- Storage: Leftovers stay good in the fridge for up to 3 days—if they last that long!
