Chili-Lime Pork Tenderloin with Charred Scallions
Ingredients
- 1½ poundspork tenderloin
- 2 tablespoonschili powder
- 1 teaspooncumin
- 4 clovesgarlic
- 2lime
- 3 tablespoonsolive oil
- 1 bunchscallions
- ·kosher salt
- ·black pepper
- ¼ teaspooncayenne pepper
Prep
- 01
Mince 4 garlic cloves.
- 02
Zest and juice 2 limes.
- 03
Trim scallions and cut into 2-inch lengths.
Method
- 01
Pat the pork tenderloin dry and season generously all over with kosher salt and black pepper.
- 02
In a small bowl, mix chili powder, cumin, minced garlic, zest from 1 lime, juice from 1 lime, and 1 tablespoon olive oil to form a paste. Rub all over the pork, coating evenly. Let sit 10 minutes.
- 03
Heat 2 tablespoons olive oil in a large cast-iron or heavy skillet over medium-high heat until shimmering.
- 04
Sear the pork for 3–4 minutes per side until a golden crust forms (it will not be cooked through).
- 05
Reduce heat to medium and cook another 10–12 minutes, turning occasionally, until an instant-read thermometer inserted in the thickest part reads 145°F.
- 06
Transfer pork to a cutting board and rest for 5 minutes.
- 07
While pork rests, toss scallions with a pinch of salt and sear cut-side down in the same skillet for 2–3 minutes until charred.
- 08
Slice pork against the grain into ½-inch pieces. Arrange on a plate, top with charred scallions, and squeeze fresh lime juice over everything.
Spice Tips
For deeper heat, increase cayenne to ½ teaspoon or add a pinch of red pepper flakes to the chili rub. For smoky warmth, swap 1 tablespoon chili powder for smoked paprika. If you like fruity notes, add ½ teaspoon dried oregano to the rub.
Pork tenderloin is lean and cooks fast — don't skip the thermometer; it dries out above 145°F. Leftovers keep 3 days refrigerated and are excellent in tacos or grain bowls the next day.