Honey-Chile-Lime Pork Roast

Honey-Chile-Lime Pork Roast  | Black Girl Chef's Whites


Honey. Chile. Lime. All three can stand on their own, but when combined form a savory, spicy, sweet and tart marinade for meat. Whether a pork roast, chicken or turkey, this marinade is so simple that it should be a staple in your recipe repertoire.

Don’t be afraid to mix up your citrus also. Lemon juice or orange juice would also be acceptable substitutes for the lime juice.



Honey-Chile-Lime Pork Roast  | Black Girl Chef's Whites



Recipe: Honey-Chile-Lime Pork Roast


  • 2 limes, halved and juiced
  • 1/4 cup honey
  • 1 teaspoon mild chile powder, such as pasilla or ancho
  • 1 teaspoon sea salt
  • 1 small center cut pork loin roast, about 3-4 pounds


  1. In a small bowl, mix together lime juice, honey, chile powder and salt.
  2. Pour the marinade into a large resealable plastic bag.
  3. Place the pork roast into the bag, press out the air and seal.
  4. Marinate the pork for at least 6 hours to overnight.
  5. Heat the oven to 400° F.
  6. Place the pork into a roasting pan and cover with foil.
  7. Cook for 1 hour, then remove the foil from the pan.
  8. Continue to cook for 20-25 minutes, until browned and cooked through.
  9. Let the roast rest for at least 15 minutes before slicing.

Preparation time: 10 minute(s)

Cooking time: 1 hour(s) 20 minute(s)

Copyright © Cheryl D Lee.

One thought on “Honey-Chile-Lime Pork Roast”

  1. Cheryl,
    This looks very good. Thanks for the note about other citrus sources–Band Fruit Fundraiser season is coming up, and I’m always looking for ideas for the piles of fresh citrus that will fill my fridge soon.

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