Chili Lime Pork Loin

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  2 lbs Pork Loin

  Boneless pork loin roast. Wider and fattier than tenderloin — both work.

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  1 tbsp Chili powder
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  1 Lime(67g)
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  4 tbsp Vegetable oil
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  0.5 tbsp Garlic
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  1 tbsp Soy Sauce, Low Sodium

Instructions

1. 1Microwave the lime for 20 seconds, then cut and juice it. In a small bowl, whisk together the vegetable oil, soy sauce, chili powder, lime juice, and minced fresh garlic until combined.
2. 2Place the pork loin in a large zip-top bag, pour in the marinade, and massage to coat completely. Refrigerate for at least 1 hour.
3. 3Remove the pork loin from the refrigerator. Heat the remaining vegetable oil in a large skillet over medium-high heat until the oil shimmers and moves easily across the surface (about 2–3 minutes).
4. 4Add the pork loin to the hot skillet and sear for 3–5 minutes per side over medium-high heat until deeply browned on all surfaces, then transfer to a cutting board.
5. 5Allow the pork loin to rest for 5 minutes, then slice into 6 equal portions.
6. 6Divide the sliced pork evenly into 6 airtight containers while still warm. Spoon any remaining marinade from the skillet over each portion.
7. 7Cool to room temperature before sealing, then refrigerate for up to 4 days or freeze for up to 3 months.