Peruvian Pork with Lemon
Savor the vibrant flavors of *Peruvian Pork with Lemon*, a zesty, citrus-infused dish that's both comforting and bold. This easy-to-make recipe features tender pork medallions marinated in a tangy blend of lemon and lime juice, garlic, cumin, and paprika, then seared to golden perfection for a beautifully caramelized crust. The dish is elevated with a quick pan sauce, made by deglazing with the marinade and chicken broth, and complemented by sautéed red onions for a subtle sweetness. Finished with fresh cilantro, this Peruvian-inspired pork pairs wonderfully with rice, quinoa, or roasted vegetables, making it a versatile and satisfying meal. Perfect for busy weeknights or casual entertaining, this recipe delivers bright, savory, and aromatic flavors in just 45 minutes. Keywords: Peruvian pork, citrus marinade, pork medallions recipe, simple skillet dinner, tangy pork dish.
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 3 Garlic cloves
- 0.25 cup Lemon juice
- 0.25 cup Lime juice
- 3 tbsp Olive oil
- 1 tsp Ground cumin
- 1 tsp Paprika
- 0.5 tsp Dried oregano
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh cilantro
- 0.5 Red onion, thinly sliced
- 0.5 cup Chicken broth
Instructions
Trim the pork tenderloin of any excess fat or silver skin and cut it into 1-inch thick medallions.
In a medium bowl, prepare the marinade by combining minced garlic, lemon juice, lime juice, 2 tablespoons of olive oil, ground cumin, paprika, dried oregano, salt, and black pepper. Mix well.
Place the pork medallions in a resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 2 hours or up to overnight.
Remove the pork from the marinade, allowing any excess to drip off, and pat it dry with paper towels. Reserve the leftover marinade for later use.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Sear the pork medallions for about 3 minutes on each side, or until golden brown. Work in batches if necessary to prevent overcrowding the pan.
Remove the pork medallions from the skillet and set them aside. In the same skillet, add the thinly sliced red onion and sauté until softened, about 3-4 minutes.
Deglaze the pan with the reserved marinade and chicken broth. Bring the mixture to a simmer and let it cook for 5 minutes to reduce and thicken slightly.
Return the pork medallions to the skillet and spoon the sauce over them. Cover and cook on low heat for an additional 10 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
Remove the skillet from heat and sprinkle the pork with fresh chopped cilantro. Serve immediately with your choice of rice, quinoa, or roasted vegetables.
Nutrition Facts
Calories |
1060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.4 g | 75% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 4189 mg | 182% | |
| Total Carbohydrate | 17.2 g | 6% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 3.4 g | ||
| Protein | 115.4 g | 231% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 109 mg | 8% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2528 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
