Bradley ChenComment

Garlic-Lime Sunday Pork Roast

Bradley ChenComment
Garlic-Lime Sunday Pork Roast

Garlic-Lime Sunday Pork Roast

July 8, 2019


This roasted pork recipe is inspired by the pure amount of chicken I’ve eaten over the past month due to my diminishing balance in my bank account. While I have absolutely nothing against a delicious chicken sandwich made with bone-in, skin-on chicken thighs, sometimes enough is just enough.

So while I was planning out my meals this week, I decided to splurge just a little by opting for a slightly more expensive protein: good ‘ol pork. Coming from an Asian family, I think pork has way more potential that it’s value is deemed to be. Even the leaner parts, like the tenderloin in this recipe, can be juicy and flavorful if done right. You know that feeling when someone disagrees with you about something, but you definitely know you’re right? That’s how I feel about other people choosing other meats over pork because it “smells weird”.

In addition to starting my pro-pork campaign, I wanted to create a budget friendly recipe that not only featured a cheaper cut, but also starred an all-purpose spice blend that would work with other types of meats. And to be honest, I definitely overuse this blend because I have it on pretty much everything. It’s just so easy to make and consists of pantry staples that I find it hard not to whip up and put on my meals. The blend is earthy, spicy, so fragrant. Better yet, it’s a perfect combination with the hint of lime that brightens up this recipe. If you’re looking for a low quick, low-maintenance recipe to kick off the weekend, this one should definitely be at the top of your list.


Garlic Lime Pork Roast PT.JPG

Garlic-Lime Sunday Pork Roast

Brad & Butter | Jun 25, 2019

Ingredients (serves 6-7)

  • 1 cut pork tenderloin (approximately 2 lb)
  • 3 tbsp. salt
  • 1 tsp. ground cumin
  • 1/2 tsp. smoked paprika
  • 1 tsp. cayenne pepper
  • 2 tsp. garlic powder
  • 2 tsp. black pepper
  • 1 tbsp. brown sugar
  • 1 tsp. lime zest
  • 2 cloves garlic
  • 1 lime
  1. Preheat the oven to 205C/400F with the rack placed in the middle.
  2. Score the top side of the tenderloin with a knife to a form a cross pattern. Remove any excess moisture using a paper towel.
  3. Combine the remaining spices and lime zest and rub all over the loin, making sure to coat all surfaces.
  4. Thinly slice the garlic cloves and stuff inside the cavities made from slicing the top of the fat cap. Squeeze 1/2 of the lime directly on top of the loin. Slice the remaining 1/2 and lay on top before roasting.
  5. Roast with desired vegetables for 10 minutes. Reduce the temperature to 175C/350F and continue roasting for 35-40 minutes or until a thermometer inserted into the thickest portion of the loin reads 145C/295F.
  6. Let the roast rest for 5 minutes before carving.
  7. Enjoy!