Prices on meat seem to be rising as quickly as the thermostat, but a whole pork loin is always a good value, especially when it’s on sale at Brookshire’s.
I can’t tell you how many meals I can get out of a whole pork loin.
Well, yes I can. I slice it for the main meal. I dice it for leftover tacos, and I serve it a third time in sandwiches. Not bad, right?
This chili-lime flavor goes a long way with pork and is extremely versatile. Oh, scrambles. I forgot to mention this. Chili-lime pork with eggs and jalapeños. Yummy.
Chili-Lime Pork Loin
2 lb pork loin
1 Tbs chili powder
1 medium lime
4 Tbs vegetable oil
1/2 Tbs garlic, minced
1 Tbs soy sauce
In a small bowl, whisk together the 2 tablespoons of 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. Make sure the loin is completely coated and then refrigerate for 1 hour or more.
When ready to cook, take the pork loin out of the refrigerator. Preheat the oven to 400° F. Heat a large skillet with the remaining 2 tablespoons 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). Sear both sides of the pork loin until brown and crispy (about 3 to 5 minutes per 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° F. Allow it to rest for 5 minutes before slicing.
Nutritional Information: Calories Per Serving: 273, Calories from Fat: 164, Fat: 18 g (6 g Saturated Fat), Cholesterol: 73 mg, Sodium: 154 mg, Potassium: 410 mg, Carbohydrates: 1 g, Protein: 25 g
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