The combination of citrusy brightness and smoky heat in this Chile-Citrus Roasted Pork Tenderloin makes it a showstopper at the dinner table. The marinade, rich with orange and lime zest, brings a fresh zing, while the smoky cumin and chili powder provide the perfect depth.
Whether you’re preparing it for a weeknight meal or a special occasion, this tenderloin will impress with its vibrant colors and bold flavors. Serve it alongside roasted vegetables or a fresh salad to create a well-rounded meal that is as nutritious as it is delicious.
Full Recipe:
- 1 pork tenderloin (about 1 lb)
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Zest and juice of 1 orange
- Zest and juice of 1 lime
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- Fresh cilantro, chopped (for garnish)
Directions:
- Preheat your oven to 400°F (200°C).
- In a small bowl, whisk together the olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, black pepper, orange zest, lime zest, orange juice, lime juice, honey, and apple cider vinegar to create the marinade.
- Place the pork tenderloin in a shallow dish or a zip-top bag, and pour the marinade over it. Seal or cover, and refrigerate for at least 30 minutes, or up to 4 hours for the best flavor.
- Heat a large oven-safe skillet over medium-high heat. Remove the pork from the marinade and sear it in the skillet for 2-3 minutes on each side until golden brown.
- Transfer the skillet to the preheated oven and roast for 20-25 minutes or until the internal temperature reaches 145°F (63°C) when tested with a meat thermometer.
- Remove the pork from the oven and let it rest for 5 minutes before slicing. Garnish with fresh cilantro and serve.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 290 kcal | Servings: 4 servings
Oven-Roasted Chile Citrus Pork Tenderloin: A Flavorful and Tender Delight
The Chile Citrus Roasted Pork Tenderloin is a recipe that combines the smokiness of ancho chili powder with the fresh, zesty notes of citrus fruits, making it a standout dish on any dinner table. This particular recipe has been a favorite for over a decade, originating from the kitchen of a personal chef. Its blend of flavors and simple technique results in a pork tenderloin that is juicy, perfectly cooked, and full of depth. Whether you’re hosting a dinner party or making a weeknight meal for the family, this recipe will elevate your pork game to the next level.
Why Pork Tenderloin?
Pork tenderloin is one of the leanest and most tender cuts of meat, making it perfect for roasting. Its mild flavor lends itself well to a variety of seasonings, from sweet and savory to spicy and citrusy, making it incredibly versatile. However, because it is a lean cut, pork tenderloin can sometimes dry out if not cooked properly. This recipe solves that issue by incorporating a dry brine method and a flavorful chile-citrus rub, which helps the meat retain moisture and develop deep, complex flavors.
The Magic of Dry Brining
One of the key steps in this recipe is the dry brining technique. By salting the pork tenderloin overnight, the meat absorbs the salt, which helps it retain moisture during the cooking process. The dry brine also enhances the flavor, ensuring that the seasoning penetrates the meat deeply, making every bite flavorful. Although you can skip this step in a pinch, allowing the pork to brine for 12-24 hours will result in a more tender and juicy roast.
A Perfect Chile-Citrus Rub
The magic of this dish lies in the chile-citrus rub, which combines ground ancho chile powder, cumin, garlic, Mexican oregano, and freshly squeezed grapefruit juice. Ancho chile powder brings a rich, smoky flavor without adding excessive heat, while the citrus juices from the grapefruit and lime balance the spices with a refreshing zing. The rub, when applied to the pork, not only imparts incredible flavor but also creates a beautiful, caramelized crust as the pork roasts.
How to Cook the Pork Tenderloin
The cooking method for this pork tenderloin is simple yet effective. Roasting the pork at a high temperature of 450°F ensures that the exterior gets a crispy, flavorful crust, while the inside remains moist and tender. The high heat allows the rub to form a golden-brown layer, locking in all the savory flavors, while the pork cooks to an internal temperature of 140-145°F, which is the perfect doneness for tenderloin. After roasting, letting the pork rest for a few minutes allows the juices to redistribute, ensuring that each slice is succulent and juicy.
Serving Suggestions
While the pork tenderloin is delicious on its own, it can be paired with a variety of side dishes to complete the meal. Here are some ideas to elevate your dining experience:
- Pork Tenderloin Tacos with Creamy Avocado Sauce – Slice the roasted pork and serve it in soft corn tortillas with a creamy avocado sauce for a Mexican-inspired meal.
- Grilled Sandwiches – The pork makes an excellent filling for grilled sandwiches, such as a Cuban sandwich with pickles and mustard, for a satisfying lunch.
- Salads – Sliced pork on top of a fresh salad with grapefruit and avocado adds a bright, zesty touch. The citrusy flavors complement the pork perfectly.
- Coconut Rice and Fried Plantains – Serve the pork alongside coconut rice and crispy fried plantains for a tropical-inspired meal.
Freezing and Storing
This recipe is great for meal prep. If you have leftover pork, you can store it in the refrigerator for up to three days. To reheat, simply microwave it for 1-2 minutes. Alternatively, you can freeze the cooked pork in a freezer-safe bag for up to three months. If you’re prepping ahead of time, the uncooked pork can be frozen with the rub applied, allowing you to store it for up to six months. Just thaw in the refrigerator overnight before roasting.
Can You Grill This Recipe?
Yes, this chile-citrus pork tenderloin can be grilled as well. For grilling, you’ll want to cook the pork over medium-high heat, similar to the oven-roasting method. Grill the pork for about 20-25 minutes, checking the internal temperature to ensure it reaches 140-145°F. The grill will provide a slightly different flavor and texture but will still result in a deliciously tender and juicy pork roast.
Common Questions and Troubleshooting
How do I know if my pork tenderloin is done?
The best way to check for doneness is to use a meat thermometer. Insert it into the thickest part of the tenderloin, and when it reads 140-145°F, the pork is done. Let the pork rest for 10 minutes before slicing to allow the juices to redistribute.Can I skip the overnight salt dry brine?
While it’s recommended to brine the pork, if you’re short on time, you can skip it and simply add salt directly to the rub. The dry brine helps the meat stay tender and juicy, but you’ll still get great results without it.Can I use other types of citrus?
While the recipe calls for grapefruit, you can substitute it with oranges or a combination of citrus fruits to suit your taste. Each citrus variety will bring its own unique flavor profile, so feel free to experiment.
Conclusion: A Flavorful and Versatile Dish
The Chile Citrus Roasted Pork Tenderloin is a versatile and easy-to-make recipe that will impress your guests with its bold flavors and tender texture. Whether you’re looking for a weeknight meal or a dish to serve at a gathering, this recipe is sure to become a favorite in your household. The combination of smoky chile, citrus zest, and tender pork makes for a satisfying meal that can be paired with a variety of sides to suit any occasion. So, fire up your oven (or grill) and enjoy this flavorful dish that’s sure to become a staple in your cooking repertoire.