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.
- 3 lb 3 lb 3 lb Pork Loin, (Tenderloin) Sliced into 3/4-inch thick medallions
- 3 Tbsp 3 Tbsp 3 Tbsp Lime Juice
- 1 1 1 Lime, Zest
- 1/4 cup 1/4 cup 1/4 cup Olive Oil, Extra Virgin
- 1 Tbsp 1 Tbsp 1 Tbsp Honey, Raw
- 1 tsp 1 tsp 1 tsp Apple Cider Vinegar
- 1 1 1 Shallot, Minced
- 2 cloves 2 cloves 2 cloves Garlic, Minced
- 1/4 cup 1/4 cup 1/4 cup Cilantro
- 3/4 tsp 3/4 tsp 3/4 tsp Onion Powder
- 1/4 tsp 1/4 tsp 1/4 tsp Chipotle Powder
- 1/2 tsp 1/2 tsp 1/2 tsp Chili Powder
- 1/2 tsp 1/2 tsp 1/2 tsp Sea Salt
- 1/4 tsp 1/4 tsp 1/4 tsp Black Pepper
- 2 Tbsp 2 Tbsp 2 Tbsp Coconut Oil, Organic
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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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.
Yes, this recipe is confusing so any tips for success would be helpful.
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
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.
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. 🙂
I used pork chops 🙂 (which takes a little longer to cook) with this recipe and they turned out fantastic. First of all don’t use the gallon bag at all, it is a waste….just salt and pepper your pork on a plate, poke with fork or knife and turn over, salt and pepper the other side. Second, I purred the sauce in the food processor, but make sure you omit the coconut oil as it is to cook the pork in the pan. I browned both sides of the pork in coconut oil, then poured all of the sauce over the top of my pork while it finished cooking. I then plated my pork drizzling a little of my my sauce from the pan over top and garnished with cilantro. ** Next time I think I will try marinating the pork in the sauce for a bit before cooking. **