Roasted Pork Tenderloin With Chili Sauce

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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 306 calories
    • Calories 40 calories from fat
    • Fat 14 g
    • Sat Fat 3 g
    • Cholesterol 95 mg
    • Sodium 390 mg
    • Protein 36 mg
    • Carbohydrate 10 g
    • Fiber 3 g
    • Iron 3 mg
    • Calcium 41 mg


  1. Check juice from 3 small limes (about 1/3 cup)
  2. Check 1/2cup olive oil
  3. Check 3tablespoons chili powder
  4. Check 1/2teaspoon ground cumin
  5. Check 1 small onion, chopped
  6. Check 2 garlic cloves, minced
  7. Check 2teaspoons brown sugar
  8. Check 1/2teaspoon kosher salt
  9. Check freshly ground black pepper
  10. Check 4 pork tenderloins (about 3 pounds)
  11. Check 2teaspoons cornstarch
  12. Check 1 1/4cups chicken broth


  1. In a large, resealable plastic bag, combine the lime juice, oil, chili powder, cumin, onion, garlic, sugar, salt, and a few grinds of pepper.
  2. Add the tenderloins. Seal the bag and shake gently to distribute the marinade. Refrigerate for 1 to 2 hours.
  3. Heat oven to 500º F.
  4. Line a shallow baking sheet or jelly-roll pan with foil (to make cleanup easier) and set a roasting or cooling rack on it.
  5. Place the tenderloins on the rack; reserve the marinade. Roast the pork for 20 to 25 minutes or until an instant-read thermometer registers 150º F. Transfer to a platter and let rest for 10 minutes.
  6. Meanwhile, to make the sauce, pour the reserved marinade into a small saucepan. Bring to a simmer over medium heat and cook, stirring frequently, until the oil separates from the sauce, about 5 minutes. Spoon off and discard the oil. Whisk the cornstarch into the chicken broth, then whisk the mixture into the sauce. Simmer the sauce for 5 minutes, stirring occasionally until thickened.
  7. Cut half the pork into thin slices and serve with the sauce.