Cuban Pork

33 Reviews

Prep: 15 min
Cook: 15 min
Ready In: 30 min

“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.” - by rainyk

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
1/2 teaspoon salt
1 pinch crushed red pepper flakes (optional)
1 clove garlic, pressed

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Metric US

Original recipe yields 4 servings

Directions

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

Amount Per Serving (4 total)

Calories
176 cal
9%

Fat
6.7 g
10%

Carbs
2.3 g
< 1%

Based on a 2,000 calorie diet

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Reviews (33)

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margauxnc

Aug. 5, 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,..." See more 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."

Lady Laff

Aug. 27, 2010

"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...." See more"

CDN Dancer

May. 10, 2010

"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 t..." See moreoo 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."

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