A couple months ago we finally made this recipe that Will had been wanting to try for awhile-a chili lime pork loin. He kept seeing it on Budget Bytes and we finally bit the bullet to make it! We remember it was fairly good, but not as impressive as we had been hoping. Here is the recipe for the pork as well as the fries we made to accompany it, which are always a hit. We have made them so many times to accompany a variety of dishes, and they never disappoint!
Chili Lime Pork Loin (adapted from Budget Bytes serves 2)
2 lb pork loin filet (we got a pork tenderloin instead)
1 tbsp chili powder
1 medium lime
4 tbsp vegetable oil
1/2 tbsp minced garlic
1 tbsp soy sauce
Whisk 2 tbsp of vegetable oil with soy sauce, chili powder, lime juice, and garlic. Place pork in a large Ziploc bag and pour marinade over it, letting it refrigerate and marinate for at least one hour.
When the pork is done marinating, preheat the oven to 400 degrees. Heat a large skillet with the remaining 2 tbsp of vegetable oil on medium-high heat. When hot, add the pork (don’t get rid of the marinade yet) and sear on both sides, about 3-5 minutes each until brown and crispy.
After searing, place pork on a baking sheet and baste it with the remaining marinade. Place in oven and roast for approximately 30 minutes until internal temperature is 160 degrees. Let it rest for 5 minutes before slicing and enjoying!
We also made this dinner with our first ever balsamic fries!
Balsamic Oven Fries (adapted from Budget Bytes; serves 4)
3 lbs russet potatoes (or red potatoes)
2 tbsp olive oil
1/4 tsp garlic powder
6 tbsp balsamic vinegar
Preheat oven to 425 degrees. Wash and cut potatoes into thick wedges. Place wedges in a bowl and toss with olive oil, garlic powder, and salt. Spread potatoes onto a baking sheet (or two) so that they only create one layer, not too closely placed together. Bake in oven 30-45 minutes until brown and crispy (check at the 30 minutes mark)
When done, place in a bowl and toss with fresh parsley before drizzling with balsamic vinegar.