Pork tenderloin is a versatile, tender, and easy to cook meat. I like that it can take on all different types of flavors. It can be grilled or roasted in the oven and can be served with a huge variety of side dishes. Pork is also a nice break from chicken…which we eat a lot of in my house.
For this particular recipe, I was looking for an easy, plan-ahead, weeknight meal. I prepared the marinade and put the tenderloin in it one night, and then it was ready to be cooked the next night for dinner.
Start with a pork tenderloin, some seasonings, lime, and brown sugar.
I like to use the chipotle seasoning pictured below. Beware, this is a spicy marinade. Especially if you marinade the meat for 24 hours. You can cut down the amount of chipotle seasoning if you want a mild flavor. I like the spice so I actually threw in a pinch extra.
Combine all of the ingredients in a container that can be used to marinade the pork.
Add the pork to the marinade and make sure it is coated on all sides. Marinade overnight or up to 24 hours.
Sear the tenderloin before placing it in the oven to roast. I used a cast iron skillet so that after searing, I could pop it right into the oven. The combination of brown sugar and a hot pan makes for the beautiful, caramelized outside on the pork.
Let the meat rest before slicing. Serve with roasted potatoes, rice, or veggies.
Sweet & Spicy Chipotle Pork Tenderloin
- 1 pork tenderloin (about 1.5 pounds)
- 1/4 cup light brown sugar
- juice of 1 lime
- 1 Tbsp chipotle chili powder
- 1 1/2 tsp grill seasoning
- 1 tbsp oil (canola or other light oil)
- Combine brown sugar, lime juice, chipotle powder, grill seasoning, and oil in a container or bowl that will fit the pork tenderloin for marinading.
- Place the pork into the marinade mix. Make sure the entire tenderloin is coated with the marinade.
- Refrigerate overnight, up to 24 hours.
- When ready to cook, let the meat sit out for about 30 minutes.
- Sear the meat in a pan on all sides.
- Roast the tenderloin in the oven at 425 degrees for about 30 minutes. (15-20 minutes per pound)
- The internal temp of the meat should be 160 degrees.
- Let the tenderloin rest on a cutting board for 10 minutes before slicing to serve.