Your kitchen will smell amazing and your taste senses will be dancing after making this zesty recipe! Pork chops and pork tenderloin have both been used in this dish by me. The chicken I use for my subsequent effort will be baked. As you can see, it’s quite simple to customize this recipe to your own tastes and preferences.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (1 1/4 pound) pork tenderloin, cut crosswise into 8 slices
- 1 lime, zested and juiced
- 1 teaspoon olive oil
- 1 teaspoon ground cumin
- ½ teaspoon salt
- 1 pinch crushed red pepper flakes (Optional)
- 1 clove garlic, pressed
Instructions
- Flatten the pork tenderloin slices slightly, and set aside. In a bowl, mix together the lime zest, olive oil, cumin, salt, crushed red pepper, and garlic. Reserve the lime juice. Rub the seasoning mixture onto both sides of the pork slices.
- Spray a heavy skillet or ridged grill pan with cooking spray, and place over medium heat. Pan-fry the pork slices until browned on both sides, 6 to 7 minutes per side. After you turn the meat over, pour the reserved lime juice over the meat and continue cooking until no longer pink in the center. Serve hot, topped with pan juices.
Nutrition Facts
| Calories | 176 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 79 mg |
| Dietary Fiber | 1 g |
| Protein | 26 g |
| Saturated Fat | 2 g |
| Sodium | 347 mg |
| Sugars | 0 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I tweaked this a bit, I was short on time and therefore threw the pork loin on the crockpot seasoned with salt and pepper. I sprayed olive oil on it and then let it cook on high for 4 hours. Once done I took it out of the crock pot and put it all in a pot on the stove juice and all. Then I added the rest of the seasoning. It was so juicy and flavorful.
We are definitely going to make this again
I found this a little bland.
I liked this very much. It’s quite a citrus-y blend with the pork and other flavors. I made about 4x as much seasoning as the recipe calls for and that seemed to work out about right, it seems difficult to have too much of it. Next time I may consider covering the pan after turning the loins since the pan did get dried out, or just adding olive oil as it cooks.
Other reviews recommend more olive oil to make this easier to spread. I disagree. I found that a slightly drier rub clumps up a bit and gives a nice coating to the pork. I also turned up the heat on the fry. By searing the pork with the clumpy rub, I created a tasty crust that just exploded with flavor. Then I turned the heat down when I turned the pork and drenched them in lime juice. My 10 year old daughter loved it.
I didn’t reserve the lime juice- I just mixed it all in together. I cut the pork in to slices and then mixed it in to the spices/sauce before cooking. Satisfied two super picky eaters.
my husband loved it. it came out great thanks for the recipe
This was a huge hit with my family. I served it with coconut rice and black beans.
the wife and me loved it, will put it on our list to made again
I used Center Cut pork chops and pounded them thin. I added a bit more cumin and the red pepper flakes. It tastes delicious and leave a nice tingle in your mouth. I will have a sandwich with the leftovers.
We have this weekly now .. in tacos, with rice and black beans, and on nachos. Wonderful!
My family loved this. I am the hero and it was so easy I should be ashamed. Served with orzo. Perfect recipe although I, like most cooks, don’t measure olive oil.
I’m not sure if it’s the recipe or me, but I didn’t like this really at all and I love Cuban food. I felt the pork was chewy (could be me) and the spices weren’t quite there. I will continue my search for good Cuban food.
Big Hit! This turned out great. I did thin the marinade with extra olive oil, and tossed all the meat together with it. Cook it only 4-5 minutes per side, and let it sit to finish cooking off the heat, and you get gloriously tender chunks of pork.
I thought this would come out bland, but to my surprise a very flavorful and tender pork. Quick and easy to make too! Made recipe as written and wouldn’t change a thing. There is no need to marinade the meat. I can definitely see how other reviewers would want to use this as their go to pork recipe! The pork was simply delicious! Thank you for the recipe!
It was so good, I used pork cuts (cubes) instead of the loin and I served with black beans and corn, and rice. Definitely making this again!
We loved this!! Per others’ recommendations, I made the following adjustments: -Increased the olive oil and garlic -Added freshly ground pepper to the spice mixture -Cut the tenderloin into bite sized cubes Once I covered the cubes with the seasoning mixture, I put it in the refrigerator for an hour or so, while I prepped the sides. I then cooked it with a bit more oil in a dutch oven. I made sure it was quite warm before I put the pork in, and I cooked for about 8 minutes, total, with the lid on. I flipped the cubes once, about 4 minutes in, before adding the lime juice. It was so flavorful and tender. I will absolutely be making again.
Loved it! Would definitely make again. Served with saffron rice, black beans and steamed broccoli. Scrumptious and healthy!
I didn’t really think it was that good (Sorry!). It was kind of bland. I ended up adding corn starch and water mixture to the gravy to thicken it up and lots of salt/pepper and some paprika. We don’t be making this again. It sounded like it would be so good….
I will make it, again!
Made pretty much as is – minor seasoning adjustments (added some Cuban seasoning). Served with steamed smoked basmati, black beans, and sauteed red, orange, and yellow peppers with zucchini. Really enjoyed the brightness in the flavors. Definite make again.