Apr 26, 2012
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! :)
—Jessica
