Meat - Pork Tenderloin & Lime Mayo

Direction & Tips

Combine dry ingredients as a rub

Pat down dry pork

rub ingredients on pork loans, place in 1 gallon bag and back in fridge overnight

30 minutes before cooking bring out pork loans to bring insides to closer to room temp

Make Limo aioli (this can be made ahead and place in fridge)

heat oven to 425, cook 20 to 25 minutes until inside temperature reads 160 degrees/

one can slice ver thin french bread to serve on with the lime mayo, or make a low carb vegetable to eat with the french loan.


Ingredients

(dry rub)

1 tb. minced garlic
2 tsp. paprika
1 tsp salt
1 tsp oregano
1 tsp cumin
1/2 tsp ground red and black pepper

(lime aioli)

 Juice one lime
1 / 2 cup mayonaise (can use a 50 / 50 ratio of greek yogurt to make healthier)
grate 1 to 2 lime peels

2 pork tenderloins (1.5lb each roughly)

(optional) 1 or 2 loaves of french bread