Cumin and Lime Roasted Pork Tenderloin

Roasted pork tenderloin is a great choice for a weeknight dinners because it’s easy, quick-cooking and doesn’t require a lot of cleanup. This version uses a simple wet rub made with cumin, fresh lime zest and olive oil to give the pork a flavorful Southwest twist.

Cumin and Lime Roasted Pork Tenderloin

Cumin and Lime Roasted Pork Tenderloin

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A tasty wet rub made with cumin, fresh lime zest and olive oil adds subtle Southwest-inspired flavor to quick-cooking roasted pork tenderloins.

Ingredients

  • 2 pork tenderloins, about 1 lb each
  • 4 teaspoons ground cumin
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1-1/2 teaspoons salt
  • Freshly ground black pepper
  • Zest of 1 lime
  • 1-1/2 tablespoons olive oil

Instructions

  • Preheat the oven to 425°F. Set a wire rack inside a foil-lined, rimmed baking sheet and coat lightly with nonstick spray.
  • Add the cumin, garlic powder, onion powder, salt and a few grinds of black pepper to a small bowl. Stir in the lime zest and olive oil and combine thoroughly.
  • Trim any excess fat and silverskin from the tenderloins, then coat them thoroughly with the rub. Using the back of a spoon helps spread the rub evenly over the meat.
  • Once coated, place the tenderloins on the prepared baking sheet and set aside for 15 minutes to allow the flavors to penetrate the meat.
  • Roast for 15 to 20 minutes or until an instant read thermometer placed in the center of the tenderloin registers 140°F. Remove from the oven and let rest for at least 5 minutes before carving.

Tips for Making This Recipe

Serving Suggestions:

For an easy side dish, roast slices of zucchini along with the pork. Cut the zucchini into rounds about 3/8-inch thick, arrange them on a rimmed baking sheet coated with nonstick spray and season with salt and pepper. Roast for 20 to 25 minutes at 425°F
Pair the zucchini with sautéed grape or cherry tomatoes. Cut the tomatoes in half and while the pork rests, sauté them in a tablespoon or two of butter until wilted, 3 to 4 minutes. Season to taste with salt and pepper and serve.
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