Lime Pork Loin is tender, juicy and refreshing. Marinated and cooked in the most amazing maple syrup, garlic and lime mixture.
Maple Syrup Lime Pork Loin is so juicy, flavorful and refreshing that it will become your go to dinner. We start with an amazing marinade of lime juice, lots of fresh lime zest, garlic, olive oil and sweet maple syrup. This marinade is so good that you can use it on everything: poultry, seafood and even portobello mushrooms before grilling them. A delicious marinade can make or break a dish, and I am telling you, this one is a keeper! The Maple Syrup Lime Pork Loin is so easy to make, all you have to do is marinade and bake, eat and enjoy! We like to serve this dish with rice and a salad on the side.
Why You Will Love This Maple Syrup Lime Pork Loin Recipe:
- Very easy to make, with minimum ingredients and dishes to clean
- Can be served for a special occasion
- The marinade is incredibly good and can be used in other recipes
- The meat can be marinated hours in advance and roasted before serving
- Minimum prep work involved
- Can be served over rice, salad or sliced and made into sandwiches
Tips & Tricks To Make The Perfect Maple Syrup Lime Pork Loin:
- Try to buy organic pork, the quality of the meat is very important.
- Look at the color of the pork, it should be a nice reddish pink color to a purplish red. People think that a lighter colored pork is usually fresher and better, but it is the opposite. The darker the pork is the better it will taste!
- The meat also should not have an unpleasant rotten smell, if you smell that and see more of a brownish color, look for a better cut.
- Plan in advance and marinate the pork, one hour is minimum, but for the most amazing results overnight is best.
- Pinch the pork loin with a fork uniformly, that will help the marinade get inside the meat, which will make the pork even more tender and juicy.
- Make sure you flip the pork half thru the marinating process, to ensure that both sides are marinating evenly.
- I like to roast the pork in the marinade, this way its even more juicier and flavorful.
- For best results, during the roasting, spoon some of the marinade mixture over the pork loin top, this will protect the top from drying out.
- You can use more or less garlic in this recipe, adjust to your taste.
- If you prefer lemon instead of lime, go ahead and substitute.
- If you like it spicy, add cayenne pepper to the marinade, taste and adjust.
- If you are not sure if the pork is cooked, instead of over cooking, take a meat thermometer and the internal meat temperature for whole cuts of pork should be 160 degrees F, at that point the pork loin is cooked.
- After you take the pork loin out of the oven, cover it up with aluminum foil and let it rest for 10 minutes or so, this is a very important step, don’t cut it right away, if you do, all the juices will run out of it.
More of a chicken person? Try this marinade on chicken breast or check out this delicious Mediterranean Chicken Recipe made in 1 pan and with the most delicious citrusy marinade.
- 5.5 lbs pork tenderloin I used 2 pork tenderloins over a lb. each
- 8 cloves garlic minced
- zest of 2 limes
- juice of 2 limes
- 1 tablespoon dried oregano
- ½ cup maple syrup
- ⅓ cup olive oil
- salt and pepper to taste
- Leftover marinade
- ½ cup brown sugar
- 1 tablespoon corn starch
Pinch the pork loin all over with a fork and add it to a deep baking dish, not a very large one, you want it tightly together so the marinade gets all over it. You can also add the meat to a large ziplock back.
In a medium bowl combine all the marinade ingredients, whist to fully combine.
Pour the marinade over the pork loin, cover with plastic wrap and marinate in the fridge for at least 1 hour or better overnight.
During the marinating time, make sure your flip the pork loin on the other side to ensure it marinates evenly.
Preheat oven to 400F degrees.
Adjust oven rack to middle of the oven.
Once ready to bake, if you marinated the pork in the baking dish, just pop it into the oven.
If you marinated the pork into a ziplock bag, add the marinade to a baking dish, add the pork loin and bake.
The marinade in the baking dish should not cover the top of the pork loin, is should come to ½ or ⅔ of the pork.
Bake, uncovered, for 40 - 50 minutes or until a meat thermometer reads 160°F.
Once done, remove from oven, cover with foil and let it stand for 10 minutes before slicing. Please don't skip this step, if you slice it right away all the juice will come out.
If you want to make the glaze, add the marinade in which the pork was cooked to a medium pot over medium heat. Stir in brown sugar and corn starch and whisk until fully combined, with no lumps.
Simmer for 7-10 mins, until the mixture thickens, stirring occasionally.
Add the glaze to a small pitcher and drizzle it over the sliced pork before serving.
I like to serve this freshly tasting pork loin with basmati rice, in which I mix sweet corn and sweet peas before serving.
Preparation time does NOT include how long you marinate the pork.