chili lime pork loin

$8.92 recipe / $1.49 serving
by Beth - Budget Bytes
4.94 from 15 votes
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This might be a new favorite. It was just SO easy and delicious.

You can make this recipe with a pork tenderloin if desired but the pork loin filet that I bought was almost $2 less per pound than the tenderloins. Tenderloins are leaner and smaller which means you’ll get more surface area in contact with the marinade and more flavor. But, the pork loin was excellent all the same. Cooking it on a grill (if you have one available) will add extra smokey yuminess. I don’t have one at the moment, so non-grill directions are listed below!

FYI- chili powder isn’t all that spicy so don’t be too afraid. If you look at the ingredients, it’s actually a mix of spices so it’s not nearly as hot as, say, cayenne pepper.

Oh, also, you can let this marinate over night or while you’re at work for extra flavor. The marinade comes together in just a few minutes so you can easily throw it together and then pick the recipe back up later.

Chili Lime Pork Loin

Sliced chili lime pork loin on plate with lime and fork and knife on the side

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Chili Lime Pork Loin

4.94 from 15 votes
This chili lime pork loin only requires a few simple ingredients, but is big on flavor.
Servings 6
Prep 1 hour
Cook 40 minutes
Total 1 hour 40 minutes


  • 2 lb. pork loin filet ($8.18)
  • 1 Tbsp chili powder ($0.15)
  • 1 medium lime ($0.25)
  • 4 Tbsp vegetable oil, divided ($0.16)
  • 1/2 Tbsp minced garlic ($0.12)
  • 1 Tbsp soy sauce ($0.06)


  • In a small bowl, whisk together the 2 Tbsp. vegetable oil with the soy sauce, chili powder, lime juice, and garlic. To get the most juice out of your lime, microwave it for about 20 seconds before cutting it open.
  • Place the pork loin in a large zip top bag and pour in the marinade. Squish the mixture around to make sure the loin is completely coated and then refrigerate for one hour or more.
  • When ready to cook, take the pork loin out of the refrigerator. Preheat the oven to 400 degrees. Heat a large skillet with the remaining 2 Tbsp. of vegetable oil over medium-high heat. When the skillet is very hot and the oil looks wavy on the surface, add the pork loin (do not discard the marinade yet!). Sear both sides of the pork loin until brown and crispy (about 3-5 minutes each side).
  • After searing both sides of the pork loin, place it on a baking sheet or roasting pan. Baste the loin with the remaining marinade and place it in the oven. Roast for approximately 30 minutes or until the internal temperature reaches 160 degrees. Allow it to rest for 5 minutes before slicing.

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Serving: 1ServingCalories: 322.08kcalCarbohydrates: 2.22gProtein: 32.87gFat: 15.17gSodium: 257mgFiber: 0.82g
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Sliced chili lime pork loin with half a lime on the side

Step By Step Photos

pork loin filet in packaging
This is the pork loin that I bought. There is a difference between a pork loin and a tenderloin. Two different cuts of meat. The loin is larger and less expensive. That is whatt I used. You can use either with this recipe!

chili lime marinade ingredients in mixing bowl
Whisk together 2 Tbsp of vegetable oil with the soy sauce, chili powder, garlic, and lime juice. You can get more juice out of your lime by microwaving it for about 20-30 seconds before cutting it open.

pork loin and marinade in zip lock bag to marinate
Place the pork and the marinade in a large zip top bag and refrigerate for at least an hour.

pan with oil heating
When you’re ready to cook, preheat the oven to 400 degrees and heat a large skillet with the remaining 2 Tbsp of vegetable oil over medium-high heat.

searing  pork in skillet
When the skillet is very hot and the oil looks wavy, add the pork loin. It will splatter, so be very careful. Sear on both sides until brown and crispy. Don’t throw away the used bag of marinade yet.

seared pork loin in skillet
It will take about 3-5 minutes on each side over very high heat to sear the pork. This step is very important because it adds flavor and visual appeal. Don’t skip it.

seared pork loin placed on baking sheet and covered in more marinade
Place the seared pork loin on a baking sheet or roasting pan (or a make-shift roasting pan made out of cooling racks and a baking sheet). Baste the loin with the leftover marinade from the bag. Get as much on there as possible.

checking internal temperature of pork loin
Place the pork in the preheated 400 degree oven and roast until the internal temperature reaches 160 degrees. After 20 minutes mine was at 150 so I popped it back in for another ten minutes and that did the trick. A thermometer like mine only costs about $5-$10 and is extremely helpful.

finished chili lime pork loin
And then it’s done! Let it sit for about 5 minutes before slicing so that the juices can redistribute within the meat. Slice it up and serve warm!

Sliced chili lime pork loin on cutting board with knife and fork

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  1. This has been a part of our regular rotation for about a year now. My toddlers devour it. The pork I usually get is not quite 1.5 pounds but I make the same amount of marinade for a little extra flavor! We love it!!

  2. YUM! Used the extra marinade to cook some frozen broccoli in a pan… so good!

  3. I rarely rate any recipe a 5…..ever. This was SO tasty! The tartness from the lime and the depth from the rest of the very simple seasonings were outstanding. This is the best pork roast I have ever had.

  4. The marinade was good, but I had issues with the execution. I bought a HUGE 6 lb pork loin and thought I could just hack off 2 lb from the end for this recipe… It ended up taking twice the amount of time to cook because it was more round than long, like Beth’s photos. This was my first time cooking pork loin, but it still turned out well.