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!