Chili Lime Pork Loin with Roasted Stir Fry Veggies
Spicy, tangy, with a sweet twist is what you will get with this Chili lime pork loin with roasted stir fry veggies and coconut rice. A sheet pan dish that takes less than 10 minutes to prep is perfect for busy week nights.
1/2tbspred pepper flakes more or less if you want it more or less spicy
1large garlic clovefinely chopped
1/8cup fresh cilantrocoarsely chopped
1 1/2tbspchili base from better than bouillon
Whisk together Worcestershire, liquid smoke, soy sauce, smashed coriander seeds, red pepper flakes, honey, red onion, garlic, cilantro, chili base, and lime. Place pork loin in a resealable bag pour lime chili mixture on top of loin. Seal the bag and coat the loin in the mixture. Open the bag and remove as much air as you can. Allow marinating at least for 3 hours no more than 3 days.
Preheat oven to 350 degrees
Place Frozen stir-fry vegetable mix and broccoli on a lined sheet pan. Remove the pork from the bag and place in the middle of the sheet pan on top of the veggies then pour the remaining marinade from the bag on top of the pork and spread evenly on the top of the pork loin.
Place in oven and allow to bake 60 minutes. (If you have a smaller or bigger pork loin it is recommended you cook the loin 20-25 minutes per lb) Your pork temp should be 145° F. (medium rare) and 160° F. (medium) to be safe.
Remove from oven and tent the roast with foil and allow to rest 15 minutes before slicing.