About this recipe:A Cuban-inspired pork recipe. Pork medallions are rubbed with lime zest, olive oil, cumin, salt, crushed chillies and garlic, then pan-fried to perfection. Serve with potatoes, rice or pasta.
1 (560g) pork fillet, cut crosswise into 8 slices
1 lime, zested and juiced
1 teaspoon olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1 pinch crushed chillies (optional)
1 clove garlic, pressed
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Method Prep:15min › Cook:15min › Ready in:30min
Flatten the pork fillet slices slightly and set aside. In a bowl, mix together the lime zest, olive oil, cumin, salt, crushed chillies and garlic. Reserve the lime juice. Rub the seasoning mixture onto both sides of the pork slices.
Spray a heavy frying pan with cooking oil 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 centre. Serve hot, topped with pan juices.
Yummy,tweaked the recipe a bit tho: added two cloves of garlic, crushed and a teaspoon of brown sugar and some olive oil and marinated the meat along with the crushed chilli and lime zest.
When i fried it up i gradually added the lime juice. lime tartness was softened slightly. Was super yummy, will definitely be making it again - 05 Aug 2011