Photo: Charles Deluvio
Chili-Lime Pork Loin
9 ingredients
Serves 6.
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To butterfly the pork loin for this recipe, cut a 1-inch-deep horizontal slice lengthwise along the roast. As you cut, pull the top layer of the loin away from the bottom. Spread the chili-lime paste over the cut surface, roll the loin up lengthwise and secure with twine.
Estimated Nutrition (whole recipe, rough)
558
Calories
31g
Protein
40g
Fat
22g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 Tbs. chili-lime rub
- 6 Tbs. vegetable oil
- 4 lb. boneless pork loin roast, butterflied
- Kosher salt and freshly ground pepper, to taste
- 4 ears of corn, husks and silks removed, corn cut into 1-inch rounds
- 6 Anaheim chilies
- 2 Tbs. unsalted butter, cut into 1/2-inch pieces
- 2 tsp. fresh lime juice
- 1 Tbs. finely chopped fresh cilantro
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes