Try the Primal Palate mobile app

Click here
View more recipes in Entrées

Chili Lime Pork Medallions

prep:10 minutes
cook:10 minutes
ready in:20 minutes
Difficulty
**---
Show nutritional information
  • Serves: 4
  • Calories: 1438
  • Total Fat: 111g
  • Total Carbohydrate: 9g
  • Protein: 95g
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.

Add a Note

My Notes:

Add a Note

Serves: 4

Serves: 4decrease servingsincrease servings

Ingredients

Process

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
  1. Place the pork medallions in a 1-gallon zip-top bag. Remove the air, and sea the bag.
  2. In a food processor, puree the sauce ingredients until blended and smooth.
  3. 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.
  4. 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.
  5. Pour the sauce into the skillet, and cook, stirring occasionally, until the pork is cooked through, about 4 minutes.
  6. Serve the pork with the sauce spooned over the top.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
RECIPE REVIEWS

  1. tygerpaw
    January 24, 2014

    I just cleaned up after making this for dinner tonight. I used regular pork loin (it was cheaper) and it turned out amazing!! The only issue I have is that the directions are very disjointed and unclear. I put the pork into the gallon bag added salt and pepper but was unsure what all went into the sauce. It seemed that the pork should have marinated in some of the olive oil and lime juice but the sauce seemed to need it too…so I just threw a little oil and lime juice into the bag and let it soak for a while until I was ready to get it cooking and used the full amount of ingredients from line juice through black pepper for the sauce (i gave it a whirl in my Bullet). It was really tasty and will be a repeat recipe in my house. Others who may not be super confident in the kitchen may find the directions somewhat confusing though.

  2. arickhoff
    February 25, 2014

    Yes, this recipe is confusing so any tips for success would be helpful.

  3. Kara McCartney
    Kara McCartney
    February 26, 2014

    Hi Everyone: Basically, EVERY INGREDIENT except the pork loin is blended to make the sauce. Only salt and pepper is added to the pork loin in the ziplock bag. Then, you put the pork in the skillet first. Then you pour in the blended sauce. -Kara

  4. arickhoff
    February 28, 2014

    I ended up putting everything in the sauce, then marinading the pork overnight. It came out delicious! We didn’t even need to top with any sauce, it was moist and flavorful.

  5. UnrulyBliss
    May 11, 2014

    The recipe says it serves 4. Three pounds of pork tenderloin is a LOT for just 4 people! :/ But this dish was delicious! We totally skipped the bag part (it seemed a waste of a bag) but everything else in the recipe was great! We served our pork over cilantro and lime cauliflower-rice. :)

Write a Review

You need to be registered and logged in to post a review.