Happy Tuesday everyone! I hope you all had a wonderful Memorial Day weekend. I had every intention of cleaning house yesterday (not exactly my idea of fun, but one of those lovely little necessities) until I got an invite to spend the day by the pool with friends. After I looked around at my disaster of a house, I said the heck with it and ditched cleaning for sunshine and a much needed base tan. I don’t know about ya’ll, but all this warm weather makes me want to fire up the grill, invite a bunch of people over and party! This recipe is a great to make for a small crowd and super easy. Throw a couple sides with it and you’ve got the perfect easy summer meal. I made this for a friend last week (who just had the sweetest baby girl!!) and served it with the Stetson Salad I made a couple weeks back. Just a little idea if you’re looking for something light and easy to make for dinner. Plus, local honey is in abundance right now and I can’t find enough things to do with it!!! The honey I used is from Bee Well in Pickens, SC.
Side note for another cooking method…I made this pork loin inside on a grill pan and then finished it in the oven. I like cooking meat this way because it tends to really seal in the juices and keep it from becoming tough.
Honey Lime Pork Loin
1 lbs pork tenderloin
1/3 cup lime juice (about 4 large limes)
1 Tbsp of lime zest
1/4 cup of honey
1/4 cup of butter, melted
1 Tbsp of dijon mustard
2 cloves of garlic, minced
1/2 tsp of salt
1/2 tsp of cumin
1/4 tsp of red pepper
Trim any fat or silver skin off the pork loins. Combine all of the ingredients together and add the pork loin in a gallon size ziploc bag. Refrigerate for at least 4 hours to overnight. Flip it a couple times while it’s in the fridge to make sure the marinade covers the whole pork loin.
Method 1 for cooking: Heat a grill pan to high and brush with a little oil. Sear the pork loin for about 3 minutes on all sides until the grill marks are nice and dark. Transfer the pork to a foil lined broiling pan or foil lined cookie sheet with a roasting rack on it. Bake at 375 for about 30 minutes or until a meat thermometer reaches 160 degrees. Cover it with foil and allow it to rest for about 10 minutes before slicing.
Method 2 for cooking: Heat a grill to about 375 and cook for about 20-30 minutes or until a meat thermometer reaches 160 degrees. Remove it from the heat, cover with foil, let it rest for about 10 minutes and then slice.