Chili Lime Pork Tenderloin Recipes

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CHILI LIME PORK TENDERLOIN



Chili Lime Pork Tenderloin image

A delicious zesty and tangy pork terderloin recipe made in an oven cooking bag. I got the recipe from a now defunct Healthy Cooking magazine but it also seems to be from the Reynolds kitchen. This is one recipe my husband requests over and over. Add a salad and your meal is complete. Enjoy!

Provided by Joym624

Categories     Pork

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 7

1 large oven cooking bag
1 tablespoon flour
3 tablespoons honey
2 tablespoons chili powder
2 teaspoons lime zest (I also add a bit of the juice from the limes)
2 1/2 lbs pork tenderloin
3 medium sweet potatoes, peeled and cut into quarters

Steps:

  • Preheat oven to 325 degrees.
  • Shake flour in the oven bag to prevent it from bursting during cooking. Place the bag in a 13 X 9 X 2 inch baking pan.
  • In a bowl, combine the honey, chili powder and lime peel. Pat surface of pork dry. Spread half of the chili mixture evenly over bottom of pork. Add pork to the oven bag. Spread the remaining chili mixture over the top of the pork. Arrange sweet potatoes around pork in an even layer in the bag.
  • Close the bag with the nylon tie. Cut six 1/2-inch slits inthe top of the bag.
  • Bake 1 to 1 1/2 hours or until meat thermometer reads 160 degrees F. Slice pork and spoon juices over it before serving.

Nutrition Facts : Calories 268.1, Fat 8, SaturatedFat 2.7, Cholesterol 93.6, Sodium 115.5, Carbohydrate 18.1, Fiber 2.1, Sugar 8.6, Protein 30.2

CHILI-LIME PORK TENDERLOIN OVER SOFT POLENTA WITH HUNGARIAN WAX PEPPERS AND CORN



Chili-Lime Pork Tenderloin over Soft Polenta with Hungarian Wax Peppers and Corn image

Provided by Aria Kagan

Time 1h30m

Yield 4 servings

Number Of Ingredients 16

4 limes, juiced
2 tablespoons chile powder
1 Hungarian Wax pepper, roughly chopped* (See Cook's Note)
1 pork tenderloin, trimmed (about 10 ounces)
3 cups chicken stock
1 cup fine cornmeal
1/4 cups chopped Hungarian Wax peppers (about 1 pepper)
1/4 cup crema Mexicana
2 tablespoons butter
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 onion, chopped
1/2 cup chopped Hungarian Wax peppers (about 2 to 3 peppers)
Kernels from 4 ears of fresh corn
1/2 cup queso fresco

Steps:

  • Stir together the lime juice, chile powder, and Hungarian pepper. Place the pork tenderloin in a shallow baking dish or resealable plastic bag and pour the marinade over top. Coat the pork in the marinade. Marinate the pork for 1 hour in the refrigerator.
  • In a large saucepan, heat the chicken stock over medium heat and bring to a simmer. Slowly pour in the cornmeal, and whisk for 1 minute. Stir in the chopped pepper. Bring to a simmer and cook, stirring constantly until the mixture is thickened. Stir in the crema and the butter. Season with salt, and pepper, to taste. Set aside and keep warm.
  • Preheat a grill or grill pan over high heat.
  • Remove the pork from the marinade and let it come to room temperature.
  • In a large skillet, heat the olive oil over medium heat and saute the onion and peppers until both are softened, about 5 minutes. Stir in the corn and saute for 3 minutes. Crumble the queso fresco over top and gently stir it in. Saute for 1 more minute. Season with salt and pepper.
  • Season the pork with salt and pepper and grill over high heat for about 8 minutes on each side, or until it reaches an internal temperature of 160 degrees F. Allow to rest before slicing.
  • To serve, in shallow bowls, divide the polenta among the bowls, top with a few slices of pork and top with the corn and pepper mixture.

PORK TENDERLOIN WITH ROASTED PEACHES AND CHILI LIME BUTTER



Pork Tenderloin with Roasted Peaches and Chili Lime Butter image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 24

1 pound butter, at room temperature
1/4 cup minced parsley
1/4 cup finely minced shallots
1 teaspoon white miso
2 Fresno chiles, finely minced
Zest of 2 limes
Kosher salt and freshly cracked black pepper
2 teaspoons kosher salt
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper
1 pork tenderloin, 1 to 1 1/2 pounds
Olive oil
4 peaches, halved and pitted
Olive oil
Kosher salt and freshly ground black pepper
1 tablespoon lime juice
3 tablespoons olive oil
2 teaspoons Dijon
Kosher salt and freshly ground black pepper
4 cups watercress
Whole cilantro leaves
Whole parsley leaves

Steps:

  • For the chili lime butter: In a large bowl, stir together the softened butter, parsley, shallots, miso, Fresno chiles and lime zest and season to taste with salt and pepper. In a small pot, gently melt about 1/2 cup of the chili lime butter over the grill. Set aside the remaining chili lime butter.
  • For the pork: In a small bowl, combine the salt, chili powder, garlic powder, paprika and pepper. Drizzle the tenderloin with olive oil, then season all over with the spice rub. Place in the refrigerator to marinate for 1 hour.
  • Preheat half of a grill to medium-high heat.
  • Grill the tenderloin on the hot side of the grill on all sides until nicely browned, 3 to 4 minutes per side. Once seared, move the tenderloin to the cool side of the grill and let cook with the grill lid down, turning occasionally, until the pork reaches 140 degrees F internal temperature. Remove the pork from the grill and let rest for 10 minutes.
  • For the peaches: While the pork rests, grill the peaches. Drizzle the halved peaches with olive oil and season with salt and pepper. Place flesh-side down on the hot part of the grill and cook until nicely charred, 2 to 3 minutes. Flip the peaches and spoon some of the reserved chili lime butter into the well of each peach. Cook another 2 to 3 minutes on second side, and then remove to a serving platter.
  • For the salad: In a large bowl, whisk together the lime juice, olive oil and Dijon and season with salt and pepper. Add in the watercress, cilantro and parsley leaves and toss together.
  • To serve, slice the rested tenderloin into 1-inch medallions, and then drizzle with the melted butter before serving alongside the peaches and watercress salad.

CHILI PORK TENDERLOIN



Chili Pork Tenderloin image

This lean (but not mean) dinner takes the tough out of pork and puts the tender back in tenderloin. -Renee Barfield, Thomaston, Georgia.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 3 servings.

Number Of Ingredients 8

1 tablespoon lime juice
1 teaspoon chili powder
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 pork tenderloin (1 pound)
1 tablespoon canola oil

Steps:

  • In a small bowl, combine the first six ingredients; brush over pork. , In a large ovenproof skillet, brown pork in oil on all sides. , Bake at 375° for 25-30 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 224 calories, Fat 10g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 529mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges

TEQUILA-LIME PORK TENDERLOIN



Tequila-Lime Pork Tenderloin image

A wonderful overnight marinade gives your pork tenderloin a wonderful lime-grilled flavor. You can also grill one tenderloin and freeze the other for future use.

Provided by celeste

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 8h35m

Yield 12

Number Of Ingredients 11

1 cup fresh lime juice
½ cup tequila
½ cup orange juice
¼ cup chopped fresh cilantro
2 tablespoons chopped green chiles
1 ½ tablespoons chili powder
1 teaspoon minced garlic
1 tablespoon honey
1 teaspoon salt
¾ teaspoon ground black pepper
2 pork tenderloins

Steps:

  • Whisk together the lime juice, tequila, orange juice, cilantro, chiles, chili powder, garlic, honey, salt, and pepper in a large bowl; pour into a gallon-sized resealable bag; add the pork tenderloins; seal and store in refrigerator overnight.
  • Preheat an outdoor grill for high heat and lightly oil grate.
  • Cook the pork on the preheated grill, turning occasionally, until meat has reached an internal temperature of 145 degrees F (63 degrees C), about 20 minutes.

Nutrition Facts : Calories 107.5 calories, Carbohydrate 5.1 g, Cholesterol 32.7 mg, Fat 2 g, Fiber 0.5 g, Protein 12 g, SaturatedFat 0.6 g, Sodium 230.7 mg, Sugar 2.8 g

CHILE AND SPICE-RUBBED PORK TENDERLOIN WITH HONEY-LIME GLAZE



Chile and Spice-Rubbed Pork Tenderloin With Honey-Lime Glaze image

This is a Deen Brothers' recipe and it is absolutely delicious. Although the recipe calls for four tenderloins (2 double packs), the meat disappears fast especially if you have a hungry family or crowd. This is a great entertaining dish for company.

Provided by DailyInspiration

Categories     Meat

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

4 pork tenderloin, 1 1/2 pounds each, trimmed
1/4 cup vegetable oil, divided
1/2 cup honey
1/4 cup lime juice, fresh
2 tablespoons coriander, ground
2 tablespoons cumin, ground
2 tablespoons salt
2 tablespoons thyme, dried
2 tablespoons garlic powder
1 tablespoon dried chipotle powder
1 teaspoon red pepper, ground

Steps:

  • Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil; set aside.
  • In a small bowl, combine coriander through red pepper and mix well. Store in an airtight container at room temperature for up to six weeks.
  • Coat tenderloins with desired amount of chili and spice rub.
  • In a large skillet, heat 1 tablespoon of oil over medium-high heat. Cook one pork tenderloin for two minutes or until lightly browned. Remove tenderloin and place on prepared pan. Repeat with remaining oil and tenderloins.
  • Bake for 20 minutes or until a meat thermometer, inserted into the thickest part of the meat, registers 155 degrees or to desired degree of doneness. Combine honey and lime juice, drizzle over pork, and garnish with lime wedges (optional).

CHILI-LIME PORK WITH CORN SALAD



Chili-Lime Pork with Corn Salad image

Sweet and spicy corn salad is the perfect foil for grilled pork medallions flavored with chili and lime.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Number Of Ingredients 10

5 ears corn (4 cups kernels)
1 small jalapeno, seeded if desired, minced
1 scallion, thinly sliced
1/2 cup fresh cilantro
1 avocado, sliced
4 tablespoons olive oil, divided, plus more for grill
2 limes
Coarse salt and pepper
1 teaspoon chili powder
2 pork tenderloins (1 pound each), each cut into six 1-inch-thick medallions

Steps:

  • Boil corn 5 minutes in a pot of salted water. Drain and rinse under cold water to cool. With a sharp knife, cut kernels from cobs. Transfer to a bowl and toss with jalapeno, scallion, cilantro, avocado, 2 tablespoons oil, and juice of 1 lime. Season with salt.
  • Combine chili powder, 2 teaspoons salt, 1/2 teaspoon pepper, and remaining 2 tablespoons oil. Place plastic wrap over pork medallions and press each to flatten to about 1/2 inch thick. Brush both sides with chili mixture.
  • Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Grill pork 3 to 4 minutes per side for medium. Remove from grill and squeeze juice of remaining lime on top. Serve with corn salad.

Nutrition Facts : Calories 571 g, Fat 29 g, Fiber 7 g, Protein 52 g, SaturatedFat 6 g

CHILI-LIME GRILLED PORK CHOPS



Chili-Lime Grilled Pork Chops image

Enhance the mild flavor of pork with a mouthwatering rub featuring chili powder, cayenne pepper and lime juice.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 6

1 teaspoon chili powder
1/2 teaspoon garlic salt
1/8 teaspoon ground red pepper (cayenne)
1 tablespoon lime juice
1 teaspoon vegetable oil
4 boneless pork loin chops, 1/2 to 3/4 inch thick (1 lb)

Steps:

  • Heat closed contact grill for 5 minutes.
  • Meanwhile, in small bowl, mix all seasoning ingredients. Brush mixture evenly on both sides of each pork chop.
  • When grill is heated, place pork chops on bottom grill surface. Close grill; cook 5 to 7 minutes or until pork is no longer pink in center. If desired, sprinkle pork with chopped fresh cilantro and serve with lime wedges.

Nutrition Facts : Calories 190, Carbohydrate 1 g, Cholesterol 70 mg, Fiber 0 g, Protein 24 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 0 g

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CHILI-LIME PORK TENDERLOIN RECIPE | RECIPE IN 2021 | PORK …
Apr 3, 2021 - Chili-Lime Pork Tenderloin Recipe with 270 calories. Includes pork tenderloin, salt, chili powder, fresh lime juice, soy sauce, sugar, vegetable oil.
From pinterest.ca


10 BEST CILANTRO LIME PORK TENDERLOIN RECIPES | YUMMLY
pork tenderloin, vegetable oil, chili powder, sugar, fresh lime juice and 3 more Peruvian-Style Pork Stir Fry Pork kosher salt, pork tenderloin, cumin, …
From yummly.com


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