Chili Lime Grilled Pork Loin

Perfect for any time of the year, your family will absolutely LOVE this Chili Lime Grilled Pork Loin! The marinade is easy, and it’s easy to cook. My favorite thing about this recipe is that it works well grilled (my favorite way to make it), roasted, or in the slow cooker! So you can prepare this well ahead of time, freeze it, and then pull it out at any time to make for dinner!

The chili powder, the lime juice… they just work SO well together. It’s got a nice tang, nice spice and just the tiniest bit of heat. go ahead and add some cayenne pepper if you really want it spicy!

But here’s the thing about pork loin, you’ve got to make sure not to overcook it on the grill or in the oven. Back in the day, the USDA said you had to cook pork loin to 165 degrees. That is a great way to overcook your pork.

So don’t do that. Instead, this come out perfect if you pull it from the grill or oven when the internal temperature is between 137-140 degrees. Then let it rest for a good 15 – 30 minutes. It will rise another 5-10 degrees during this time as the residual heat cooks it a bit more.

If you love pork, check out my Crockpot Pulled Pork Recipe, it really is AMAZING!

Oh – and the absolute best part of this recipe? It’s part of an AMAZING slow cooker meal plan where you will create 20 meals for about $160 in under 3 hours! Check it out ->

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I served this up with some grilled red potatoes and it was a hit at dinner!

And if you like this one, you might be interested in 40 other slow cooker dump recipes that are AMAZING!

Chili Lime Grilled Pork Loin

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 5 minutes minutes

Servings: 6

Author: Lauren Cobello

Ingredients

• 2 lbs. pork loin
• 1 Tbsp olive oil
• 1 1/2 Tbsp lime juice or juice from 1 large lime
• 2 tsp soy sauce
• 1 1/2 tsp chili powder
• 1 tsp cumin
• 1 tsp honey

Instructions

• Combine all ingredients except the pork in a small mixing bowl.
• Blend well.
• Place the pork in a freezer bag and pour the marinade over it.
• Marinade for at least 4 hours (overnight is best).
• Preheat grill on high (or preheat oven to 400).
• Cook over indirect heat - place pork on one side of the grill and turn those burners off. Keep the burners on the opposite side on high.
• If roasting, leave it in the oven until the internal temperate is between 137 and 140 degrees.
• If grilling, flip every 10 minutes, and pull from the grill when the internal temperate is between 137 and 140 degrees. It took mine 50 minutes to reach this temperature.
• Let rest for 15-30 minutes.
• Slice and serve.
• If using the slow cooker, cook on high for 4 hours (or medium for 6, low for 8)