Chili Lime Pork Medallions
From the book Make Ahead Paleo by Tammy Credicott, this recipe cooks up in a single pan all while tasting like you put a lot of effort into it. From prep to plate in about 20 minutes, these tangy pork medallions pair well with a simple salad topped with a citrus dressing.
Serves: 4Serves: 4
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Place the pork medallions in a 1-gallon zip-top bag. Remove the air, and sea the bag.
- In a food processor, puree the sauce ingredients until blended and smooth.
- Sprinkle sea salt and pepper into the bag with the pork medallions. Press the pork around in the bag with your hands to spread the salt and pepper.
- In a skillet set to medium heat, heat the coconut oil. Place the pork in the skillet and cook for 1-2 minutes or until it has browned on one side. Turn the pork over, and cook for another 1-2 minutes until the other side has browned.
- Pour the sauce into the skillet, and cook, stirring occasionally, until the pork is cooked through, about 4 minutes.
- Serve the pork with the sauce spooned over the top.
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