Adapted from All You
1-1/2 lb pork tenderloin
Salt and pepper
1 teaspoon chili powder
1 Tablespoon fresh lime juice
1 teaspoon soy sauce
1/2 teaspoon sugar
2 Tablespoons vegetable oil
Preheat oven to 400 degrees F. Blend chili powder with lime juice, soy sauce and sugar in a small bowl.
Pat pork tenderloin dry and season on all sides with salt and pepper. Use your hands to rub chili mixture thoroughly into tenderloin. Warm a large ovenproof skillet (if you don't have an ovenproof skillet use a regular one, you will just have to transfer pork to a baking tray or dish) over high heat, then add oil. Add pork and sear on all sides, turning meat with tongs, about 2 minutes total.
Place meat thermometer in the thickest part of the tenderloin and place skillet or baking tray into the oven. Cook until thermometer reads 160o F (about 20 to 25 minutes) depending on the thickness of the tenderloin. While in the oven baste with any juices that accumulate on the bottom. I also added a little bit of water to the bowl I made the chili mixture in, giving me some juice to baste with. I basted the tenderloin about four times while it cooked.
Remove tenderloin from the oven and loosely tent with foil and let sit at least 5 minutes before cutting on a diagonal into 1/2" thick pieces and serve.
*This was so delicious! I hadn't cooked a whole pork tenderloin before and after this recipe, I am excited to experiment more. What a cooking gem. This meat was moist and juicy. It went perfectly with Spanish rice and chips.
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