Spicy Cumin-Lime Pork Tenderloin

Name: Spicy Cumin-Lime Pork Tenderloin
Prep time: 15 min
Cook time: 25 min
Total time: 1440 min
Yield: 6
Cuisine: Latin American
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

Recipe GLPR751763131032ae

Latin American

Main Course

1440 min

258 cal

Servings: 6

Oven

SNAP eligible

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.

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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.

Comments

Grocery List Plus Editorial Staff4

Every ingredient is a standard shelf item at Harris Teeter, Food Lion, Kroger, or Walmart—nothing requires a special trip. The pork tenderloin is a commodity cut; cumin, mustard, and lime juice cost pennies; cost per serving runs under $4 even at regular prices. The stated 1440 minutes is a full day, which accounts for a long marinating time (likely overnight), but the actual hands-on work is 10-15 minutes; the recipe is honest about the slow process, not misleading. It's a simple roasted protein that reheats reasonably well for lunch the next day, makes a clean six servings, and requires no fussing once it goes in the oven. The spice blend is approachable for most households and standard enough that it doesn't demand hunting for specialty chiles or exotic aromatics.