Serves 6
1440 min
Spicy Cumin-Lime Pork Tenderloin
Recipe GLPR751763131032ae
A vibrant and aromatic pork tenderloin marinated overnight in a bold blend of cumin, cilantro, lime, and red pepper flakes, then roasted until perfectly tender. This gluten-free, dairy-free dish delivers bright citrus notes balanced with warm spices and a subtle kick of heat. Perfect for a sophisticated yet simple dinner.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
½ teaspoon dry mustard
1 heaping tablespoon fresh chopped cilantro
2 large garlic cloves, chopped
2 teaspoons ground cumin
½ teaspoon ground black pepper
1 Juice of 1 small lime
½ teaspoon kosher salt
1 Zest of 1 small lime
2 pork tenderloins, approximately 1½ pounds total
2 teaspoons red pepper flakes
⅓ cup vegetable oil
Directions
In a large gallon-sized resealable bag, combine the dry mustard, cilantro, garlic, cumin, black pepper, lime juice, kosher salt, lime zest, and red pepper flakes. Seal the bag and shake vigorously for about 1 minute until all ingredients are evenly mixed and the garlic is distributed throughout the marinade.
Place the pork tenderloins into the bag with the marinade. Press out as much air as possible and reseal the bag securely. Using your hands, massage the marinade into the pork through the plastic bag for 1-2 minutes, ensuring the meat is thoroughly coated. Place the sealed bag in the refrigerator and marinate overnight or for at least 12 hours.
Preheat your oven to 350 degrees Fahrenheit.
Remove the bag from the refrigerator and take out the pork tenderloins, allowing any excess marinade to drip back into the bag. Discard the used marinade.
Place the pork tenderloins directly into a baking pan. Transfer to the preheated oven and roast for approximately 25 minutes, checking the internal temperature with a meat thermometer. The pork is safe to eat when it reaches an internal temperature of 160 degrees Fahrenheit at the thickest part.
Once cooked, remove the pan from the oven and allow the tenderloins to rest in the pan for 15 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring a moist and tender result. Slice and serve warm.
