• 1½ lb pork tenderloin, trimmed of fat & silver skin
• 3 tbsp vegetable oil for searing

Marinade

• 1¼ cups freshly-squeezed lime juice (about 8 limes)
• 4-5 cloves garlic, peeled & sliced
• 1 tbsp salt
• ground black pepper to taste
• ½ tbsp cumin
• 2 tbsp honey
• 1 serrano chile, rough chopped
• ¼ bunch fresh cilantro, chopped + extra for garnish
• ½ cup olive oil

Marinade

1. Combine garlic, lime juice, olive oil, cilantro, cumin, salt and pepper in a mixing bowl. Whisk to combine. Next, sprinkle salt and pepper over the pork and place it into a zip top bag. Pour the marinade into the zip top bag containing the pork
2. Force out as much air out of the bag as possible, seal, and refrigerate for at least 1 hour or preferably overnight

Rinse, Sear & Finish in the Oven

1. Preheat the oven to 400º. Remove the pork from the bag/marinade and rinse off under cool running water. Then pat the pork completely dry
2. Heat a heavy-bottomed skillet over medium-high heat. When the pan is hot, add the vegetable oil. When the oil is hot, carefully place the tenderloin into the pan and sear on all sides, about 3½-4 minutes on each side. When a good crust is formed on all sides of the pork, remove the pan from the burner and put it into the hot oven
3. The tenderloin should be cooked to medium after about 8-13 minutes in the oven. Using a thermometer to check doneness, take it out of the oven at about 130º. Remove the meat from the pan, cover loosely with foil, and allow it to rest for 10-12 minutes. Tenderloin will continue to cook, to bring internal temperature up to 140º for medium doneness
4. After it has rested, slice into ½" pieces and serve

Serving Suggestions

• Serve with rice and beans or use this recipe as the protein in tacos, burritos, enchiladas, etc.