Charred Pork Tenderloin with Chili-Lime Glaze
Ingredients
- 1½ poundpork tenderloin
- 2 tablespoonolive oil
- 4 clovegarlic
- 2lime
- 3 tablespoonsoy sauce
- 2 tablespoonhoney
- ½ teaspoonred pepper flakes
- 1 teaspoonsmoked paprika
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
Prep
- 01
Mince 4 cloves garlic.
- 02
Cut 2 limes in half for juicing.
Method
- 01
Pat the pork tenderloin dry with paper towels. Rub all over with salt and pepper.
- 02
Heat olive oil in a large skillet over medium-high heat. Once shimmering, lay the pork in the pan and sear for 3-4 minutes per side until deeply browned. Transfer to a plate.
- 03
In the same skillet, combine soy sauce, honey, minced garlic, red pepper flakes, and smoked paprika. Stir to combine. Return the pork to the skillet, turning to coat in the glaze.
- 04
Reduce heat to medium and cook, turning the pork every 2 minutes and basting with the glaze, for 8-10 minutes total until an instant-read thermometer inserted into the thickest part reads 135-140°F.
- 05
Transfer the pork to a cutting board and rest for 5 minutes. Squeeze lime juice into the pan glaze and stir.
- 06
Slice the pork against the grain into 1/2-inch thick medallions. Spoon the warm glaze over top and serve immediately.
Spice Tips
For deeper heat, increase red pepper flakes to 3/4 teaspoon or add a pinch of cayenne. For a fresher kick, reserve some lime zest and cilantro to scatter over the finished dish. If you like smoke, bump the smoked paprika to 1 1/2 teaspoons or add 1/4 teaspoon liquid smoke to the glaze.
The pork will continue cooking slightly while resting — pulling it at 135-140°F ensures a rosy, juicy center. If you prefer it more well-done, cook to 145°F.