Pork medallions with cumin and lime
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.
Ingredients
Serves: 4
- 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
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.
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Reviews & ratings
Average global rating:
(61)
Reviews in English (52)
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
Found the end result to be tasty but a little too much lime in the sauce. I will leave out the lime juice for the sauce and add a little butter to make the sauce next time. - 20 Sep 2010
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. - 03 Aug 2010 (Review from Allrecipes US | Canada)
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