Cuban Pork

Cuban Pork

38 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
rainyk
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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

Directions

  1. 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.
  2. 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.

Share It

Reviews (38)

Rate This Recipe
margauxnc
15

margauxnc

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.

Lady Laff
9

Lady Laff

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.

CDN Dancer
8

CDN Dancer

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.

More Reviews

Similar Recipes

Pork Medallions with Balsamic Vinegar and Capers
(219)

Pork Medallions with Balsamic Vinegar and Capers

Pork Tenderloin Diane
(152)

Pork Tenderloin Diane

Cuban Pork Roast I
(79)

Cuban Pork Roast I

Cuban Shredded Pork
(73)

Cuban Shredded Pork

Grilled Ginger-Peanut Pork Tenderloin
(44)

Grilled Ginger-Peanut Pork Tenderloin

Sweet and Sassy Pork Tenderloin
(45)

Sweet and Sassy Pork Tenderloin

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 176 cal
  • 9%
  • Fat
  • 6.7 g
  • 10%
  • Carbs
  • 2.3 g
  • < 1%
  • Protein
  • 25.8 g
  • 52%
  • Cholesterol
  • 79 mg
  • 26%
  • Sodium
  • 347 mg
  • 14%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Pork Medallions with Balsamic Vinegar and Capers

>

next recipe:

Cuban Pork Roast II