- 1/4 cup soy sauce
- 1/4 cup rice wine vinegar
- 3 tablespoons vegetable oil, divided
- 2 limes, zested and juiced
- 1 teaspoon grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 pound pork loin
- Preheat the oven to 400°F.
- In a small bowl or glass measuring cup, combine the soy sauce, vinegar, 1 tablespoon oil, lime zest, lime juice, ginger, cumin, chili powder, salt, and pepper.
- Rub the soy mixture over the pork, cover, and marinade in the fridge for at least 3 hours, or overnight.
- Heat the remaining 2 tablespoons of oil in a large ovenproof skillet over medium-high heat. Add the pork loin, saving any leftover marinade, and sear until golden brown on all sides, about 2 to 3 minutes per side. Cover the pork with any leftover marinade before placing in the oven. Transfer the pan to the oven and roast for about 40 minutes, or until a thermometer inserted into the center of the meat reaches 145°F.
- Transfer the pork to a cutting board and tent loosely with foil. Let rest for at least 5 minutes before slicing into about 1/2-inch thick rounds.
Check Out Our Recommended Products for you!
Panlasang Pinoy Recipes™ is a food blog that compiles delicious and easy to prepare recipes from various sources around the web. We claim no credit for any images, recipes and videos featured on this blog unless otherwise noted. Read More