|It's no secret my most favorite recipe for pork tenderloin is my mom's recipe for Soy Lime Pork Tenderloin. After trying this recipe from A Taste of Home Cooking, I may just have a new favorite. The pork turns out incredibly moist and full of flavor, it doesn't need a sauce of any sort. It is just the right combination of sweet and spice. Miss F gobbled up her entire piece. This could easily be made on the grill, I cannot imagine how good it would be. I served it with Skillet Corn the night after we had Cream of Corn soup. This led C to finally question my corn obsession. We have been having a lot a lot of corn.|
1 pound pork tenderloin
¼ cup lime juice
Zest from 1 lime
2 tablespoon honey
1 teaspoon kosher salt
½ teaspoon garlic powder
1 chipotle chile in adobo sauce, chopped
2 teaspoons adobo sauce
Place tenderloin in a large plastic food storage bag or other container to marinate. In a bowl, combine lime juice, zest, honey, salt, garlic powder, chipotle and adobo. Stir to combine, and then pour over tenderloin. Seal and marinate in the refrigerator overnight.
About 30 minutes before you are ready to cook, remove pork from refrigerator and allow to come to room temperature. Preheat oven to 425°F. In a heavy, oven-proof skillet, heat enough oil to coat over medium high. Remove tenderloin from marinade and sear in hot skillet on all sides, 3 minutes per side. Place the skillet in the oven and roast tenderloin for 15 minutes, turning once halfway through the cooking time.
Check temperature with an instant read thermometer. Remove pork from the oven at approximately 140 to 145 degrees, and then cover pork in skillet with foil. Let rest for 5 to 10 minutes or until temperature rises to 150 degrees. Remove pork to a cutting board and slice into 1-inch medallions.
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