Recipe by rainyk
"This zesty recipe leaves your kitchen smelling awesome and your taste buds dancing! I have made this recipe with pork tenderloin and pork chops. My next attempt will be with chicken, and I will try baking it. So, as you can see this recipe is very easy to adapt to your own taste and preferences."
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1 (1 1/4 pound)
pork tenderloin, cut crosswise into 8 slices
lime, zested and juiced
crushed red pepper flakes
This is a fantastic and easy recipe. I followed others suggestions about increasing olive oil and decreasing salt. And the sauce this creates is yummy. I served it with roasted potatoes (olive oil, garlic salt, pepper and a little dried oregano). As a salad, combined bibb lettuce, toasted almonds, mandarin oranges, red onion, with a blush vinaigrette. The dinner was devoured and people continued to talk about it the remainder of the evening.
Way too much lime!!
This smelled great as it was cooking, and was very tasty! I used a little more than the 1 teaspoon of olive oil (didn't measure how much more, but probably around 1 teaspoon?) because the mix looked too dry to be easily rubbed onto the pork. Also thought it was a little on the salty side, so next time may use around 1/4 teaspoon of salt instead.
Delicious, easy, cheap and low cal - what more can a girl ask for? I served it with roasted red peppers and some leftover bowtie pasta with cilantro pesto and that was a perfect balance.
Really easy, and made with ingredients I always have on hand. This was so tasty, thanks!
This recipe is a definite keeper, a new favorite at my house. The flavor is bright and smoky...yum! The pork loins at my store weren't looking too good so I used some thicker cut pork chops and just cut them in half (across the middle) to make "medallions". I also put the cumin/lime mixture(I used 2 limes and had to almost double the rest of the ingredients for 8 medallions) on the pork and let it set an hour or so in the fridge to let the flavor sink into the meat. I used a little EVOO instead of spray in the pan, seared one side of the meat, (one note: you need to be careful your pan is hot enough to sear the meat but not burn your garlic in the lime/cumin mixture). Flipped them and added 4 cloves chopped garlic and the juice of 2 limes, I feel this makes the sauce, otherwise it's just lime juice and the flavor from the pork, the garlic gives it texture and amazing flavor since it mellows being cooked this way. I covered the pan after I added the lime juice because I didn't want it to just boil off before the meat cooked through. Served mine with a package of "bird's eye" roasted potatoes and broccoli in cheese sauce, brown rice (instant cooks in the perfect amount of time for this recipe!) with a can of "southwest" corn, black beans and red pepper. This is a super fast and easy dish with a surprising, different flavor, Thanks to rainyk for submitting! :)
This was really tasty! I added quite a bit more olive oil and about 5 cloves of garlic like other reviews mentioned. Served with rice, carrots and edamame. Delicious!
Good. I needed a lot more lime juice and zest than the recipe says to use. There just wasn't enough for the whole tenderloin. Also, I think it could use just a tad less cumin.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 60
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